Effortless Cinnamon Bun Popcorn (Print Version)
# Ingredients:
→ Main Mixture
01 -
1 cup mini marshmallows
02 -
1 teaspoon vanilla extract
03 -
0.25 teaspoon baking soda
04 -
2 tablespoons ground cinnamon
05 -
0.5 teaspoon kosher salt
06 -
60 ml light corn syrup
07 -
100 g granulated sugar
08 -
100 g packed light brown sugar
09 -
115 g salted butter
→ Coating Base
10 -
9–10 cups plain popped popcorn
# Instructions:
01 -
Let the popcorn cool off right on your baking tray. Wait until it’s nice and crunchy, then break it up into big chunks. Dig in once it’s totally set.
02 -
Pop your tray back in the oven for 5 to 10 minutes if you want a bit more crunch. Stir it once more and take it out to finish.
03 -
Stick the baking tray in your oven. Give it 15 minutes, then stir the popcorn around to get even coating.
04 -
Spread all your popcorn on the lined baking pan. Pour your hot cinnamon syrup all over and toss it gently until every piece is covered.
05 -
Take the pot off the burner. Toss in the cinnamon, baking soda, vanilla, and the marshmallows right away. Stir till it’s all smooth and the marshmallows melt.
06 -
Let it bubble while stirring often. When it starts boiling, stop stirring and let it cook on its own for about 5 minutes. If it’s getting dark too quickly, turn the heat down.
07 -
Start by melting butter in a sturdy pot on medium. Dump in the brown sugar, white sugar, corn syrup, and salt. Mix them up until smooth.
08 -
Fire up your oven to 110°C. Line a big baking tray with a silicone mat to keep things from sticking.
# Notes:
01 -
You can grab dark or light brown sugar—they both work for the syrup.
02 -
Try 9 cups popcorn for a heavy coat or 10 cups for something lighter.
03 -
Can’t find kosher salt? Use regular table salt, but use just 0.25 teaspoon.