• 8servings
  • 55minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1/3 cup butter

  2. 3-4 Tbsp. granulated sugar

  3. 1 tsp. ground cinnamon

  4. 3 quarts popped popcorn

  5. 1/4 tsp. kosher salt

  6. 1/4 cup white chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 250 degrees F. Spray a jelly roll pan (compare prices) with cooking spray. Alternatively, you could use a baking sheet with sides.

  2. Melt butter in a small saucepan over medium-low heat. Stir in the sugar and cinnamon, cooking and stirring until the sugar dissolves.

  3. Place the popcorn in a large mixing bowl, and pour the sugar mixture over the popcorn, tossing to coat it well. Sprinkle on the salt. Spread the popcorn out in an even layer on the prepared jelly roll pan.

  4. Place the white chocolate chips in a microwave-safe container. Heat on 50% power for one minute. Stir, and repeat, until the white chocolate is melted. Drizzle the white chocolate over the cinnamon popcorn.

  5. Bake 15 minutes. Stir, and bake another 30 minutes until the popcorn is toasty. Let the cinnamon popcorn cool, and serve immediately, or store in an airtight container for up to 1 week.


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