Cinnamon Sugar Popcorn, the perfect movie night snack, after-school snack or anytime snack. You’ll fall in love with this popcorn tossed with ghee and sprinkled with cinnamon sugar. Once you reach in, you won’t be able to stop going back!
I’ve fallen in love with popcorn all over again as an adult.
Remember making Jiffy Pop popcorn as a kid?
I absolutely LOVED watching the top expand as it popped over the stove!
I always begged my mother to get it, and fortunately many times she acquiesced.
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Now, I prefer to make popcorn the good ol’ fashioned way.
In a large pot over the stove.
When our kids were little we had an air popper.
It was easy and pretty fast, but I much prefer the taste of it popped over the stove.
I’ve just discovered that when you pop it in ghee, and then pour some more melted ghee over the popcorn that it’s extra delicious!
PLUS, the ghee will help the popcorn retain its crispness and crunch the next day in case there’s any leftover.
I’ve always noticed that the next day our popcorn is slightly soggy and chewy the next day when we’ve popped it in butter or oil.
But not with ghee!
Be warned though, when you make this Cinnamon Sugar Popcorn I doubt you’ll have much, if any left for the next day.
Using ghee to pop your popcorn adds the butterfat, but without the milk solids.
It doesn’t contain water either, making it shelf-stable and great to use in other recipes, too!
Cinnamon Sugar Popcorn ingredients and recipe notes
you can use either white or yellow popcorn, however the yellow popcorn will pop up into stronger and fluffier pieces.
yes, you can use oil to pop the popcorn or butter to drizzle, but I do prefer the ghee.
Ghee has a higher smoke point, making it great for cooking the popcorn.
It adds all the taste of the butterfat both when you prepare the popcorn and when drizzling.
It’s lactose-free because the milk has been separated from it, so it’s a great option for those with allergies.
AND ghee contains NO water which makes it shelf-stable.
And seriously, the popcorn I make with ghee is just as crunchy and as full of flavor the next day when stored in an airtight container because it doesn’t have that added moisture.
- granulated sugar
I use kosher salt in all my recipes because I like the coarser grain and it has better flavor than table salt
- pure vanilla extract
I know, it’s a bit pricey, but the flavor is so worth it.
The secret to perfectly popped popcorn –
It’s most definitely in the way you pop it.
To start, put 3 tablespoons of the ghee in a large pot over medium heat.
To test if the ghee is hot enough, place two popcorn kernels into the hot ghee.
Cover with lid and wait for them to pop.
Once they have popped, remove them with a spoon and throw away.
Add the 3/4 cup of popcorn kernels to the pot in as even a layer as possible and cover.
Remove the pot from the heat to a count of 25 seconds. This will bring all kernels to an even temperature.
Return pot to heat and once kernels begins to pop, shake the pot back and forth just above the burner every 20-30 seconds.
Repeat process until popping starts to slow and time increases between popping. Pour popcorn into a large bowl.
- Peanut Butter Popcorn Balls
- Caramel Popcorn Ice Cream Sundaes
- Movie Theater Popcorn Bars
- Buttered Popcorn Chocolate Chip Cookies
- Popcorn Pudding
- Candy Popcorn
Flavored Popcorn Recipes
- Banana Split Popcorn
- Caramel Apple Popcorn
- Gingerbread Kettle Corn
- Truffle Bacon Popcorn
- Pepperoni Pizza Popcorn
- Sriracha Lime Popcorn
Cinnamon Sugar Popcorn
- Large pot
- large bowl
- 7 tablespoons ghee divided
- ¾ cup popcorn kernels
- ⅓ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon pure vanilla extract
- In a small bowl, whisk together the sugar, cinnamon and salt until completely mixed together.
- Add 3 tablespoons of the ghee to a large pot set on medium heat.
- To test if the ghee is hot enough, place two popcorn kernels into the hot ghee, cover with lid and wait for them to pop. Once they have popped, remove them with a spoon and throw away.
- Add the 3/4 cup of popcorn kernels to the pot in as even a layer as possible and cover. Remove the pot from the heat to a count of 25 seconds. This will bring all kernels to an even temperature. Return pot to heat and once kernels begins to pop, shake the pot back and forth just above the burner every 20-30 seconds. Repeat process until popping starts to slow and time increases between popping. Pour popcorn into a large bowl.
- Sprinkle the cinnamon sugar mixture all over the popcorn, but do not mix yet.
- In a microwavable bowl, melt the remaining 4 tablespoons of ghee for 30 seconds. Stir, and then microwave for an additional 10 seconds if needed. Add vanilla, and mix until completely combined. Pour all over the popcorn. Gently mix everything together using two large serving spoons until the popcorn is well coated.
- Store in an airtight container for up to three days.
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