Cinnabon Popcorn

 

Why You’ll Love This Recipe

This Cinnabon Popcorn is a delightful, easy-to-make snack that brings the comforting flavors of cinnamon rolls right into your kitchen. The combination of caramelized sugar, cinnamon, and roasted pecans creates a warm, sweet, and crunchy treat that is simply irresistible. The addition of almond bark adds a smooth, creamy finish that perfectly coats each kernel of popcorn, making every bite a satisfying experience. Whether you’re looking to snack on something sweet or need a crowd-pleasing gift, this popcorn is sure to impress.

Ingredients

• 12 C popped popcorn (about 1/2 C kernels or around 1 1/2 bags of microwave popcorn)
• 1 cup pecan halves, roughly chopped
• 1 cup brown sugar
• 3/4 teaspoon cinnamon
• 1/4 cup Karo syrup (or honey makes a good substitution)
• 1 stick real butter (1/2 cup)
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 3 squares almond bark (about 4 oz)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Popcorn: Start by popping the popcorn according to your preferred method (air-popped, stovetop, or microwave). Once popped, place the popcorn in a large mixing bowl. Be sure to remove any unpopped kernels.
2. Toast the Pecans: In a small pan over medium heat, toast the pecan halves for about 5 minutes, stirring occasionally. You want the pecans to become fragrant but not burn. Once toasted, roughly chop them and set aside.
3. Make the Caramel Sauce: In a medium saucepan, melt the butter over medium heat. Add the brown sugar, Karo syrup (or honey), and cinnamon, stirring constantly. Bring the mixture to a simmer, allowing it to cook for about 5 minutes, until the sugar is completely dissolved and the sauce thickens slightly.
4. Add Baking Soda and Vanilla: Remove the saucepan from the heat. Stir in the vanilla extract and baking soda. The baking soda will cause the mixture to bubble up a bit – this is normal.
5. Coat the Popcorn: Pour the caramel sauce over the popped popcorn, ensuring all of the kernels are evenly coated. Add the toasted pecans to the bowl and stir everything together gently, so the popcorn is well-coated in the caramel sauce and pecans.
6. Melt the Almond Bark: Break the almond bark into small pieces and melt it in a microwave-safe bowl in 20-second intervals, stirring in between, until fully melted and smooth.
7. Drizzle the Almond Bark: Drizzle the melted almond bark over the popcorn mixture and gently toss to coat. The almond bark adds a creamy finish and helps bind the caramel to the popcorn.
8. Cool and Serve: Allow the popcorn to cool completely on a lined baking sheet or in the bowl before serving. Once cooled, break it into pieces and enjoy!

Servings and Timing

• Servings: 8-10 servings
• Preparation time: 10 minutes
• Cooking time: 15 minutes
• Total time: 25 minutes

Storage/Reheating

• Storage: Store the Cinnabon Popcorn in an airtight container at room temperature for up to 1 week.
• Reheating: This popcorn is best enjoyed fresh, but if you prefer it warm, you can reheat it in the microwave for 10-15 seconds. Keep in mind that the almond bark may soften slightly upon reheating.

FAQs

Can I use a different type of nut instead of pecans?

Yes! If you don’t have pecans, you can use walnuts, almonds, or even cashews as a substitute. Just be sure to toast them before adding to the popcorn for added flavor.

Can I make this recipe without almond bark?

Yes, you can omit the almond bark and use white chocolate chips or drizzle with more caramel for a slightly different texture and flavor. The almond bark, however, adds a smooth, creamy finish that works wonderfully in this recipe.

How do I prevent the popcorn from getting soggy?

To prevent soggy popcorn, make sure the caramel sauce is thick enough before pouring it over the popcorn. Also, ensure that the popcorn cools completely before storing it, which helps maintain its crunch.

Can I use a different type of syrup instead of Karo syrup?

Yes! You can substitute the Karo syrup with honey, maple syrup, or agave nectar. Each will slightly change the flavor of the caramel, but they all work well.

How can I make this recipe spicier?

To add a bit of heat, try sprinkling some cayenne pepper or chili powder along with the cinnamon. A pinch of ground ginger also adds an interesting kick.

Can I use microwave popcorn for this recipe?

Yes, microwave popcorn works perfectly! Just make sure you use plain popcorn without butter or salt. This will allow the caramel sauce to shine without any added flavor interference.

Can I make this recipe ahead of time?

Yes! You can prepare this Cinnabon Popcorn ahead of time and store it in an airtight container for up to a week. The caramel may soften slightly over time, but it will still taste delicious.

Is there a way to make this recipe vegan?

To make the popcorn vegan, use dairy-free butter and a plant-based version of almond bark or white chocolate. You can also use maple syrup instead of Karo syrup for a more natural sweetener.

Can I add other mix-ins to the popcorn?

Definitely! You can add chocolate chips, dried cranberries, or even mini marshmallows for added texture and flavor. Just make sure to mix them in after the caramel has been drizzled over the popcorn.

How can I make this popcorn more “Cinnabon-like”?

To make it more like a true Cinnabon treat, increase the cinnamon amount to 1 teaspoon and add a pinch of nutmeg to the caramel mixture. You could even drizzle some cream cheese frosting on top once the popcorn has cooled.

Conclusion

Cinnabon Popcorn is the perfect indulgence for anyone who loves the comforting, sweet flavors of cinnamon rolls. With the crispy popcorn, rich caramel sauce, toasted pecans, and creamy almond bark, every bite is a delicious combination of textures and flavors. Whether you’re enjoying it on your own or sharing it with friends, this popcorn is sure to become a favorite go-to snack. Plus, it’s quick to make and easy to store, so you can always have a batch on hand for whenever the craving strikes!

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