Cinnamon + Chili Popcorn


 Prep Time : 10 Minutes | Cook Time : 5 Minutes | Total Time : 15 Minutes | Difficulty : Easy

Cinnamon + Chili Popcorn

After last week’s tart I thought it was a good idea to dial it back a bit and throw together something simple and relaxing. It just so happened that a couple of friends were coming over to watch a movie, so I planned to make this crunchy addictive popcorn for them. But after cheeses and pizza and pecan pie (we’ve been over-catering since high school) we thought we better stop! Since I was still having a craving the next day I made it for you guys instead. It’s so simple, yet the crunch and aroma of fresh popcorn and the slight spiciness make this the ultimate keep-going-back-for-more snack without being overwhelming. Perfect for movies!

Get the spicy coating ready – mix the sugar and spices in a small bowl and set aside.

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In a large saucepan with a lid combine the oil, butter and popcorn. There needs to be enough room for the popcorn kernels to be in a single layer. The butter is for flavour and the oil is to stop the butter from burning. Oil can tolerate much higher heat than butter.

Cook gently over a low heat until the butter has melted. Put the lid on the pan and turn the heat up to medium high. As the temperature rises the butter will foam a bit and this is ok. Shake the pan every 15-20 seconds or so to keep the popcorn turning over. When the kernels start to pop, shake the pan to evenly coat the pieces with a little oil and butter.

When the popping has almost stopped – it should take about a minute at most from when it first starts to go – remove the pan from the heat and tip the popcorn into a large bowl. Working quickly while the popcorn is still warm and a bit steamy, sprinkle over the sugar and spices and toss well.

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Serve immediately. By which I mean put it in a bowl and offer it to your friends before you eat it all standing at the kitchen bench… ahem.

served 32

Cinnamon + Chili Popcorn


Prep Time : 10 mins | Cook Time : 5 mins | Total Time : 15 mins | Difficulty : Easy | Makes : ~6 cups popcorn

Sweet, spicy and unbelievably addictive – a simple flavourful snack for your next movie night.

Ingredients:

  • 1 tbsp caster sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground chipotle chili
  • 2 tbsp vegetable oil
  • 30 gms | 1 oz | 2 tbsp butter (finely diced)
  • 1/2 cup popcorn kernels

Directions:

Mix the sugar and spices in a small bowl and set aside. In a large saucepan with a lid combine the oil, butter and popcorn. There needs to be enough room for the popcorn kernels to be in a single layer.

Cook gently over a low heat until the butter has melted. Put the lid on the pan and turn the heat up to medium high. As it the temperature rises the butter will foam a bit and this is ok. Shake the pan every 15-20 seconds or so to keep the popcorn turning over. When the kernels start to pop, shake the pan to evenly coat the pieces with a little oil and butter.

When the popping has almost stopped – it should take about a minute at the most – remove the pan from the heat and tip the popcorn into a large bowl. Working quickly while the popcorn is still warm and a bit steamy, sprinkle over the sugar and spices and toss well. Serve immediately

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