Cinnamon Roll Caramel Corn
A delightful snack combining sweet caramel popcorn with warm cinnamon roll flavors, perfect for sharing on movie nights or special occasions.
Ingredients
For the caramel mixture
- ¾ cup unsalted butter Melted
- 1 ¼ cups brown sugar (packed)
- ½ cup light corn syrup
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons baking soda
For the popcorn
- 8 cups popcorn Popped
- ½ cup semi-sweet chocolate chips Melted
Instructions
Preparation
- Preheat your oven to 250°F. Line a baking sheet with parchment paper and set it aside.
- In a medium saucepan over medium-high heat, melt the butter.
- Stir in the brown sugar, corn syrup, cinnamon, and salt. Bring the mixture to a boil without stirring for 4 minutes.
- Remove the saucepan from the heat, then add the vanilla extract and baking soda.
- In a large bowl, combine the popcorn and the brown sugar mixture. Mix until the popcorn is evenly coated.
- Spread the coated popcorn onto the prepared baking sheet in an even layer.
- Bake in the preheated oven for 45 minutes, stirring every 15 minutes.
- Once baking is complete, drizzle the melted chocolate over the popcorn.
- Let the popcorn cool completely before serving.
Notes
To keep your Cinnamon Roll Caramel Corn fresh, store it in an airtight container at room temperature for up to a week. Consider adding nuts for extra crunch, and remember to stir the popcorn during baking for even coating.