Today is a popcorn day, it just has that feeling in the air. It feels like a duvet and a movie might be necessary this evening, and these things need popcorn. On testing various popcorn ideas and recipes, this was the one that I fell for – I found this cinnamon spiced popcorn to be so utterly deliciously moreish I just had to share it!
I have been experimenting with different cooking oils, there are lots of different comments on various websites about which oil works best when making popcorn, I found that vegetable oil works just fine for this recipe. Popping your own popcorn is much cheaper and (depending on what you top it with!) healthier than the microwavable stuff – it really does not take long to make, and a small bag of kernels will make a mountain of popcorn.
I love cinnamon, but found it a bit tongue numbing on its own, a pinch of ground allspice really gives it a boost in flavour. Be warned – these are addictive. I ate most of the leftover popcorn without really realising as I was photographing and then demolished that popcorn as well…it is GOOD! I didn’t add any salt to mine, I didn’t feel it needed it – would have made it even more moreish! But do add a pinch if you like that sweet n’ salty taste.
Top tip is to move the popcorn out of the saucepan into a bowl before you add the butter and spice mixture or you’ll end up with naked popcorn and a sticky saucepan! I hope you love this cinnamon spiced popcorn as much as I do – let me know your thoughts!
- 80g Dried Popping Corn Kernels
- 1 Tablespoon of Soft Brown Sugar
- 1 Level Teaspoon of Ground Cinnamon
- Quarter of a Teaspoon of Ground Allspice
- Drizzle of Vegetable Oil
- 25g Unsalted Butter
- In a small bowl, mix together the sugar, cinnamon and allspice.
- In a medium sized heavy bottomed saucepan (with a lid!) pour a drizzle of vegetable oil, and tip the pan until the base is coated.
- Place onto a medium to high heat and add the dried corn. Place on the lid, hold it down and gently shake the pan to coat the kernels of dried corn in oil.
- Turn the heat down to medium, shaking the pan every so often, and after a minute or so the kernels will swell and pop.
- Once the popping has slowed right down, turn off the heat under the pan.
- Place the butter in a dish in the microwave, or in a small pan on the hob and melt.
- Remove the popcorn from the pan and place it into a large bowl, drizzle over the melted butter and gently stir.
- Sprinkle over most of the sugar and spice mix and stir until combined - then sprinkle any leftover mix on the top.