Cinnamon kettle corn is an addicting, delicious, sweet and salty snack. Popcorn has never been so full of flavor!
When you’re looking for something salty and sweet to snack on, nothing will the spot quite as well as this cinnamon kettle corn will. It’s incredibly easy to make and it’ll be the hit at your next movie night! Come on in to the virtual kitchen and I’ll show you how easy it is to make!
“Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment.”
~~Elizabeth David, food writer (1913-1992)
I love quotes about food. I guess that’s par for the course when you love to cook and bake like I do, but what amazes me is how many people use food as a topic of discussion. Last night at church, I overheard a conversation between two guys. The conversation began with a discussion (or possibly whining) about what a horrible preseason the Packers are having. Then the conversation switched sides and the other guy complained about what an awful round of golf he had played that morning.
Then the conversation switched gears. The golfer said, “But DUUUDE, the Italian sausage at the 19th hole rocked! I had 3 sausages and then I didn’t care about my pissy round of golf so much.”
That “men are from Mars and women are from Venus” thing is bunk. The author should hang around the coffee and doughnut table at church, because men are very similar to women when it comes to our love for food!
Enough about that – let’s make some cinnamon kettle corn!
Sweet and salty foods are one of my favorite snacking combos, and when you toss in a little crunch factor, it sends me over the moon. When it comes to cooking and baking, Joy the Baker knows all about how to transform ordinary into extraordinary. In her book, “100 Simple and Comforting Recipes“, Joy shares a recipe for making sweet and salty cinnamon kettle corn.
It’s a wonderful snack that’s likely to turn just about any frown upside down. I made a slight adaption to Joy’s recipe by sprinkling a little ground cinnamon onto the popcorn kernels along with the sugar and salt before I popped them. The result was a delicious treat that reminded me very much of a warm security blanket…you just want to grab a hold of it and never let it go…
Slightly adapted from Joy Wilson’s basic kettle corn recipe, as seen in her cookbook.
A sweet and salty popcorn snack with a hint of warm cinnamon.
- 2 Tablespoons unsalted butter
- 2 Tablespoons vegetable oil
- 1/2 cup un-popped yellow popcorn kernels
- 3 Tablespoons granulated sugar
- 1.5 Tablespoons ground cinnamon
- 1 teaspoon Kosher salt (or more/less, to your taste)
- Make sure the pan that you're using has a tight fitting lid and handles on both sides so that it's easy to lift and hold. You'll be shaking the pan during popping, so use oven mitts or pot holders to protect your hands from burns.
- Heat the oil in a large saucepan or pot over medium heat. Add the butter and allow it to melt.
- Add the popcorn, then evenly sprinkle the sugar and cinnamon over the un-popped kernels. Place the lid on the pot and increase the heat to medium high.
- When the corn begins to pop, use the pot holders or oven mitts to hold the lid firmly on top of the pot. Holding the pot by the handles, carefully remove the pot from the heat and shake it up and down a few times. Return the pan to the heat and allow the kernels to continue popping. Shake again every 30 seconds or so to prevent the popcorn from burning.
- When the popping slows down, turn off the heat and carefully remove the lid slightly to release some of the steam. To avoid being burned with steam, lift the lid away from yourself. When the popping stops completely, remove the lid and sprinkle the popcorn with 1/2 teaspoon of salt. Empty the contents of the pot into a large bowl and finish salting, to taste. The sugar will be very hot, so toss with a wooden spoon to prevent your fingers from burns.
- Resist the urge to throw your face into the bowl and enjoy.
|Amount Per Serving||As Served|
|Calories 851kcal Calories from fat 484|
|% Daily Value|
|Total Fat 54g||83%|
|Saturated Fat 17g||85%|
|Dietary Fiber 14g||56%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!