Best 7 Cinnamon Caramel Popcorn Recipes

CINNAMON CARAMEL CORN

Steps:

• Preheat oven to 250 degrees. Place popcorn in a large bowl. Melt butter in a medium heavy-bottomed saucepan over medium heat. Stir in sugar, corn syrup, cinnamon, food coloring, and 1/2 teaspoon salt; cook, stirring occasionally, until sugar dissolves. Raise heat; bring to a boil (do not stir). Cook until syrup reaches 245 degrees to 250 degrees (firm-ball stage) on a candy thermometer, 2 to 4 minutes. Add caramel to popcorn; stir to coat.
• Spread mixture on a rimmed baking sheet, and bake until crisp, about 45 minutes, stirring twice. Remove from oven, and immediately sprinkle with remaining salt. Let cool, then break into clusters.

CARAMEL CINNAMON POPCORN

Steps:

• Preheat oven to 300°F. Place popcorn in large bowl sprayed with no stick cooking spray. Line 15x10x1-inch baking pan with foil. Spray foil with no stick cooking spray. Set aside.
• Cook caramels, water and butter in large saucepan on low heat until caramels are melted, stirring frequently. Remove from heat. Stir in cinnamon and vanilla. Pour over popcorn; toss to coat. Spread evenly onto prepared baking pan.
• Bake 15 minutes, stirring after 5 minutes. Spoon popcorn mixture onto wax paper-lined tray. Cool completely. Break into clusters.

CINNAMON CARAMEL POPCORN

Steps:

• Preheat oven to 350F. Line a rimmed baking sheet with parchment paper and set aside.
• Place popcorn in a large mixing bowl and set aside.
• Add brown rice syrup to a small pot over medium heat, and bring to a simmer. Reduce heat to low and cook for 2 minutes, stirring frequently. Remove from heat, and add cashew butter, salt, vanilla and cinnamon. Mix until smooth.
• Pour mixture over popcorn and mix well with a rubber spatula to combine. Spread over lined baking sheet and bake for 6 minutes. Then rotate tray and continue baking for 2 or 3 more minutes. Remove from oven. Allow to completely before breaking into pieces.
• If you have any left over, it can be stored in an airtight container for up to three days.

CINNAMON-SUGAR POPCORN

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Pop the popcorn using an air popper according to manufacturer's directions. Place into a large mixing bowl, and set aside.
• Melt the butter in a small saucepan over medium heat. Stir in the sugar, cinnamon, salt, and vanilla, and cook until thick and bubbly. Pour over the popcorn, and stir until the popcorn is evenly coated. Spread the popcorn into a large roasting pan.
• Bake in the preheated oven 10 minutes, then turn the heat off, and allow the popcorn to stay in the oven 20 minutes longer. Remove from oven, and cool completely before serving.

CINNAMON CANDY POPCORN

Steps:

• Place popcorn in a large bowl; set aside. In a large saucepan, combine the butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and toss to coat. , Transfer to 2 greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers.

CINNAMON ROLL POPCORN

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet.
• Place popcorn in a large bowl.
• Combine brown sugar, butter, corn syrup, and salt together in a saucepan; bring to a boil, stirring occasionally. Remove from heat and cool while stirring constantly for 2 minutes.
• Stir cinnamon, vanilla extract, and baking powder into butter mixture. Pour butter mixture over popcorn and toss to coat. Mix walnuts into popcorn mixture. Spread popcorn in a single layer onto the prepared baking sheet.
• Bake popcorn in the preheated oven until coating is set, 10 to 12 minutes. Cool slightly before breaking apart.

HOMEMADE CARAMEL POPCORN RECIPE

Steps:

• Pop your popcorn in an air popper machine. My machine only allows 1/2 cup of kernels at a time so I had two separate batches that I had to pop.
• Cook the brown sugar, Karo syrup, and 1/2 cup of butter over the stove on medium high heat and bring to a boil.
• Add the sweetened condensed milk. Stir continually for about 3 to 4 minutes until it gets to the soft ball stage (it clings together when you drop some in cold water). It will burn if you cook it too long, so make sure you are stirring continuously and watch it closely.
• When it is finished cooking, take your pan off the stove and pour the caramel sauce over your air popped popcorn. Mix until all the popcorn is completely coated. You will need a very large bowl to mix it all together.