Cinnamon Bun Popcorn Treat (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 sit on the tray to fully cool off. Once it's crispy, break it up and dig in.
02 -
Bake it for another 15 minutes, give it a toss, then stick it back in for 5 to 10 more minutes to get that perfect bite. Give it one last stir before you take it out.
03 -
Pop the tray in your oven. After 15 minutes, mix the popcorn around to coat it all over again.
04 -
Spread all your popped popcorn out on the prepped tray. Drizzle the warm, cinnamon sauce across the popcorn and toss it until it’s totally covered.
05 -
Take that pot off the heat. Right away, toss in the ground cinnamon, baking soda, vanilla, and those mini marshmallows. Mix everything up till the marshmallows are melted smooth.
06 -
Keep cooking and stirring till it starts to bubble. Then stop stirring and let it bubble on its own for 5 minutes. If the color gets too dark too quick, turn the heat down a little.
07 -
Put a big heavy pot over medium heat and melt down the butter. Stir in both sugars, corn syrup, and salt till it all comes together.
08 -
Fire up your oven to 110°C and get a large baking tray lined with a silicone mat ready.
# Notes:
01 -
You can swap in dark brown sugar if you’d like for a different flavor.
02 -
Nine cups of popcorn gives you a thicker coating. Go for ten cups if you want it a little lighter.
03 -
No kosher salt? Table salt is fine, but just use 1/4 teaspoon instead.