Cinnamon Popcorn
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Looking for a fun snack that combines the sweet and spicy flavor of cinnamon with the crunchy goodness of popcorn? This homemade cinnamon popcorn is the perfect blend of flavor and texture, ideal for movie night or as a favorite snack to enjoy throughout the day.
Whenever you want a sweet and salty snack, this homemade cinnamon popcorn is the perfect treat to make for your next party, snow day, game night, or night in. This deliciously coated popcorn will be an instant winner!
Made with just a few simple ingredients, this flavored popcorn recipe is great for game day or as a party snack.
This is one of our easy snack recipes you will want to bookmark for later.
Why You’ll Love This Recipe
- Healthier Option: Made with coconut oil and maple syrup, it’s a great alternative to traditional caramel popcorn.
- Gourmet Flavor: The combination of cinnamon and maple syrup creates a sweet popcorn recipe that’s truly gourmet.
- Versatile Snack: Enjoy it as a perfect snack for school snacks, parties, or a cozy night in with your favorite movie.
- Easy Recipe: With simple steps and ingredients, this recipe is easy to follow and delivers delicious results every time.
- Customizable: Adjust the sweetness or spice level to suit your taste preferences and dietary needs.
Ingredients for cinnamon popcorn
Dry Ingredients
- Air-popped corn or non-buttered microwave popcorn
- Mixed raw nuts—I used walnuts and pecans
- Unsweetened coconut flakes
Wet Ingredients
- Maple syrup
- Coconut oil
- Cinnamon
- Brown sugar
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How to make cinnamon popcorn
- Set the oven to 300F.
- Mix together the dry ingredients in a large mixing bowl.
- Mix together the wet ingredients in a small bowl. Pour the wet over the dry, and gently fold everything together using a spatula. Make sure every piece of the mix is coated.
- Evenly spread the mixture on a baking tray lined with parchment paper.
- Bake in the oven for 25–30 minutes, removing it from the oven and gently stirring every 8–10 minutes (this is an important step).
- Once it is golden, remove it from the oven and let it cool in the pan for 15–20 minutes to harden and crisp.
- As it cools, you can sprinkle a pinch of sea salt over the hot popcorn for a sweet and salty treat!
Tips for the Best Results:
- Cooling: Allow the finished popcorn to cool on the tray at room temperature for optimal crispness.
- Popcorn Perfection: Use an air popper or popcorn maker to ensure all popcorn kernels are evenly popped without added fats.
- Mix Thoroughly: Make sure to coat every piece of popped popcorn with the oil mixture for an even coating.
- Even Baking: Stir the mixture on the baking tray every 8–10 minutes while baking to achieve a consistent, golden finish.
Substitutions and Variations
- Additional Flavors: Add a dash of vanilla extract or a sprinkle of white chocolate for an extra indulgent twist.
- Oil Alternatives: Swap coconut oil for avocado or olive oil for different flavor profiles.
- Sweetener Swaps: Replace maple syrup with raw, melted honey or agave for a different sweet touch.
- Sugar Options: Substitute brown sugar with coconut sugar for a healthier version of this dessert popcorn recipe.
Frequently Asked Questions
Store the popcorn in an airtight container at room temperature to maintain its freshness and crunchy coating.
Yes, as long as the popcorn is not buttered. Be sure to sift through and discard any unpopped kernels before making the recipe.
While you might be able to use buttered popcorn in a pinch, it may not hold the cinnamon coating as well. Butter also affects the flavor. Plain popcorn is really a better choice as the foundation for this delicious candy coating.
No, pancake syrup is not a good substitute for maple syrup in this situation.
While I used a mix of pecans and walnuts, you can use your favorite mixture. Cashews, peanuts, or almonds would all work perfectly well. Instead of nuts, you can even add pretzels.
Absolutely! You can adjust the ingredients based on medical reasons or personal preferences. For example, use light corn syrup or melt butter instead of coconut oil if desired.
More yummy popcorn recipes
Cinnamon Popcorn
Equipment
- Parchment lined baking sheet Air popper popcorn machine
- Large Bowl
Ingredients
Dry Ingredients
- 6 cups air-popped corn or non-buttered microwave popcorn
- 1 1/2 cups mixed raw nuts I used walnuts & pecans
- 1 cup unsweetened coconut flakes
Wet Ingredients
- 2/3 cup maple syrup
- 1/4 cup coconut oil
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
Instructions
- Set oven to 300F.
- Mix together the dry ingredients in a large mixing bowl.
- Mix together the wet ingredients in a small bowl. Pour the wet over the dry and gently fold everything together using a spatula. Make sure every piece of the mix is coated.
- Evenly spread the mixture on a baking tray lined with parchment paper
- Bake in the oven for 25 – 30 minutes, removing it from the oven and gently stirring EVERY 8 – 10 minutes (this is an important step).
- Once it is golden, remove it from the oven and let it cool in the pan for 15 – 20 minutes to harden and crisp.
- As it cools, you can sprinkle a pinch of sea salt over the hot popcorn for a sweet & salty treat!
Notes
Nutrition
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What a wonderful fall treat, while watching Ted Lasso!