This recipe is addicting. Consider yourself warned!
Over the holidays, cinnamon popcorn became a new family favorite.
We DEVOURED it. So i decided to whip up some for the new years party my husband and i are attending tonight.
I first tasted a version of this recipe a few weeks ago that my friend Cindy made for book club. I think she makes double the cinnamon sauce and bakes it longer so it's crunchier. My rendition is a bit softer--not sticky, but not too crunchy either. And I added peanuts. (Which was the best idea EVER.)
Time: 30-40 minutes, plus cooling time
1 bag butter flavored microwave popcorn
1 cup dry roasted peanuts--optional, but highly recommended!
1 cup brown sugar
1 teaspoon cinnamon
1 stick butter
1/4 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
3 squares white almond bark (or substitute white chocolate chips)
Pop bag of microwave popcorn according to package directions. (I use smart pop 94% fat free...you don't need massive butter flavor here.) Spread on large parchment-lined baking sheet, removing unpopped kernels. Spread peanuts over popcorn.
Mix together brown sugar and cinnamon in a medium microwave safe mixing bowl. Slice butter and place pats on top of cinnamon/sugar mixture. Drizzle corn syrup over the contents of bowl. Microwave for 2 minutes, then stir. Microwave for 30 seconds. Stir. Microwave for 30 more seconds. Stir in vanilla and baking soda.
Drizzle cinnamon sauce over popcorn and peanuts. Bake for 20 minutes at 250 degrees, stirring popcorn halfway through.
Melt almond bark in a small microwave safe bowl or liquid measuring cup according to package directions. Drizzle over baked popcorn. Allow to cool until chocolate has set. Break into pieces and enjoy!