Gourmet Cinnamon Roll & Gingerbread Popcorn

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Make gourmet popcorn at home! This take on a classic caramel corn has the addition of warm spice and a sweet glaze to really take it to the next level. It packages perfectly for a great party favor or special homemade gift. It really couldn't be simpler and is much more inexpensive than buying those tins of gourmet popcorn. I am so excited to experiment with more fun flavor combinations! What kinds of flavors are you interested in seeing?!


 
Making popcorn is sooo easy and so much cheaper (and healthier) than buying store bought microwave popcorn! All you need is a paper bag and some popcorn kernels.



Microwave on high for a minute or two.



Voila! Make sure to keep it in the preheating oven while you make your cinnamon caramel mixture so the popcorn is warm when you coat it, making it much easier.



Make the cinnamon syrup to coat your popcorn.



Pour over popcorn and stir to coat.



 
Bake, stirring every 15 minutes.



Drizzle with vanilla cinnamon roll glaze. Serve and enjoy!

 


Gourmet Cinnamon Roll Popcorn*
*Gourmet Gingerbread Popcorn: Add 1 teaspoon ground ginger in with the cinnamon and sup corn syrup for molasses.

Ingredients

cinnamon caramel corn

• 1/4 cup unpopped popcorn kernels, about 8 cups popped
• 1 teaspoon vegetable oil
• 2/3 cup light brown sugar, packed
• 6 tablespoons unsalted butter
• 3 tablespoons light corn syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1/2-3/4 cup chopped pecans or walnuts (optional)

vanilla glaze

• 1/2 cup powdered sugar
• 1 tablespoon butter, melted
• 1/4 teaspoon vanilla
• 2-3 teaspoons milk or water
  

Directions

Preheat oven to 225 degrees F. Line a large baking dish, baking sheet or large roasting pan with foil or parchment paper.

Place kernels and 1 teaspoon oil in a paper bag. Fold the top of the paper bag a few times to close it securely. Microwave for about 1-2 minutes until popped (you can alternately use store bought microwave popcorn). Remove seeds by placing a cooling rack over the top of the bag and flipping it over so the seeds fall out and the popcorn stays in the bag. Keep popcorn bag shut tight to keep it warm until the cinnamon roll mixture is ready.

In a medium size saucepan combine the brown sugar, butter and corn syrup. Over medium heat, bring to a boil, about 4-6 minutes. Reduce heat to medium-low and add cinnamon and salt. Let simmer for about 4 minutes stirring occasionally. Remove from heat and stir in the vanilla followed by the baking soda, creating a light and foamy consistency. Immediately pour over popcorn on the prepared baking dish, stirring quickly until the popcorn is well coated. Sprinkle nuts over the popcorn if desired. Bake for about 45-60 minutes, stirring every 15 minutes until popcorn is crisp.

Prepare the glaze by stirring all of the ingredients together until smooth. Drizzle over popcorn with a spoon or put it in a plastic bag, cut a tiny piece off of the corner of the bag and drizzle on to popcorn.

Once glaze has dried and popcorn has cooled completely, break into pieces. Serve immediately, store in an airtight container or package in bags or tins for gift giving.

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