Cinnamon Toast Popcorn
- Total Time
- 20 minutes, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 4 cups
- ¼cup granulated sugar
- 2tablespoons unsalted butter
- 1tablespoon light corn syrup
- ¼teaspoon coarse kosher salt
- 4½cups/50 grams popped unbuttered, unsalted popcorn (see Tip)
- ¾teaspoon ground cinnamon
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
179 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 1 gram protein; 89 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 350 degrees and have a large sheet pan lined with parchment paper nearby.
- Step 2
In a large, heavy-bottomed pot, combine the sugar, butter, corn syrup, salt and 1 tablespoon water. Cook over medium-high heat, stirring with a large metal spoon or rubber spatula, until the butter melts and the mixture turns into thick bubbling syrup, about 1 minute. Cook until it begins to smell toasty, about 1 more minute, then add the popcorn, carefully tossing every 2 to 3 seconds, until it starts to brown lightly, another 1 to 2 minutes. Begin tossing constantly for another minute or two until the popcorn turns deep golden brown in most spots, being careful to never let it burn. Remove from the heat, sprinkle with the cinnamon and toss a final time to coat.
- Step 3
Immediately pour the toasted popcorn onto the lined sheet pan and spread in an even layer. Bake until a shade darker, 8 to 10 minutes. Cool the popcorn on the pan on a rack for 5 to 10 minutes to harden. Toss a final time to break up any clumps and serve.
Tip
- To make popcorn from scratch, pop ¼ cup kernels according to package instructions. Or make the recipe even more effortless by using a popped bag of unsalted, unbuttered microwavable popcorn. Just be sure to discard any unpopped kernels before adding them to the pot.
Private Notes
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Cooking Notes
John V
A quarter cup of un-popped corn in a brown paper bag, tightly creased at the top and into the microwave for 3 minutes should do it easily. Just listen for the popping to slow and stop the microwave.
abby
I used maple syrup instead of corn syrup and it turned out great. I made it for a group of 10 and ended up quadrupling it with just a little bit leftover. So delicious!
Bonnie
Brown paper bags have chemicals in it that you wouldn't want in your food. I used to teach Microwave Cooking and it is definatelyy not recommended to do that.
Natalie
How far ahead do you think I can make this?
Rick
This recipe keeps well in an airtight container. Important to allow the syrup to brown nicely before adding the popcorn, then a shade darker with the popcorn, and final browning in the oven. It develops a great toasted flavor.
Denise
Could you substitute maple syrup for corn syrup?
Amy
This recipe produced a new habit for me. I’m already a huge fan of flavored popcorn, I like to play with flavored salts and herbs. But THIS? Whole new level of crunchy sweet deliciousness. Be sure to add a hefty pinch of Maldon salt flakes!
Helene
Does this keep, what do you think? I want to send it out as a gift in metal tins.
Birdie
I want to try it with maple syrup. As the sweet mixture isn't cooked to a "candy stage" that it may work along with the finishing in the oven.
Dominic Cooney
It is best same day but if you let it cool completely somewhere dry and then store it in an airtight container it is good for a few days.
Mrs. Smith
I have made this several times. I always replace the corn syrup with maple and it works out very well. The kids love it and I find it a very quick, easy, and crowd pleasing treat to bring to gatherings and school events. We always have to make twice as much as we need to bring because of how much we end up eating at home. It can be very easy to burn the syrup before and after you add the popcorn. so be careful with that! otherwise fantastic
Carrie
Incredible!!! Next time would reduce sugar to maybe 2 T, it was a little too sweet for my taste. Made with brown sugar which was very good. Make sure to pick out the kernels before stirring in the corn!
margaret
Made this in a cast iron saucepan with brown rice syrup and it worked well! Sweet but not overly sweet. I popped about 1/2c kernels to make the recipe.
Jessica
I like to mix things up, so instead of just cinnamon, I added powdered cardamom and ginger. I also substituted maple syrup and a dash of real vanilla. Topped with Maldon sea salt flakes and a handful of pistachios this disappeared almost immediately out of the oven. Thanks for the inspiration
Casey
Make two batches as the first will be consumed as soon as it’s out of the oven! Made mine with kettle popped corn made with coconut oil
Britt
This has become a go-to crowd pleaser. Take a big jar of this to any social event and watch it get snarfled!
Julia T
This was yummy and super easy. We made it with maple syrup instead of corn syrup and it tasted like kettle corn.
Change
Use 1/2 cup kernels 4 tablespoons butter Other ingredients same as stated.
katie
Delicious! Mine took quite a bit more time to get a deeper color in the oven however.
Annie
Very easy and tasty. I used regular salted and buttered microwave popcorn and just reduced the salt in the recipe. For a large bag of micro popcorn, next time I’ll double the syrup recipe. Will definitely add this to the snack rotation.
Leilani
Love this recipe! I up the butter to 3 tablespoons (because I had three on hand and didn't want to leave one in the fridge), used maple syrup instead of corn syrup because that's what I had, and upped the salt a bit to about 2 teaspoons. The result was a rich, almost toffee-like flavor with lots of cinnamon. Tasted just like the cereal but better! I pretty much ate the whole thing by myself...
Amy
This recipe produced a new habit for me. I’m already a huge fan of flavored popcorn, I like to play with flavored salts and herbs. But THIS? Whole new level of crunchy sweet deliciousness. Be sure to add a hefty pinch of Maldon salt flakes!
Sienna
does the corn pop in the pot or in the oven?
Dan
Already popped popcorn is an ingredient (ie, The popcorn is popped before you start the recipe.)
Flavia
Also used a silicone popcorn container to pop the popcorn. I only left in the oven for 3 minutes and the kids really liked the texture. A winner on a cold day.
Margaret
Of course you can add maple syrup or a cane syrup like Lyle’s Golden - or any invert sugar, just like Karo corn syrup. You can make invert sugar in your own kitchen or order it from Amazon. It has many uses in baking and candy-making. Or home brewing. https://www.verywellfit.com/what-you-should-know-about-invert-sugar-4163580
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