Addictive Cinnamon and Sugar Popcorn Recipe | Cakies (2024)

FAQs

How to get sugar to stick to popcorn? ›

Ideally, you want to season your popcorn while it's still warm, as this allows the seasonings to adhere more effectively. It's like the classic story of the Three Little Bears. If you season when the popcorn is still steaming, the excess moisture can cause the toppings to clump and sugars to melt.

Pour ¼ c (32 g) of sugar on the popped kernels while they're in the pan. Once most of the kernels have popped, add granulated white sugar to the pan and shake well to mix it. Turn off the stove, and dump the popcorn into a bowl after it's been coated evenly with sugar.

Stir in food coloring and salt and pour over popcorn, stirring to coat (make sure you work quickly!). Spread on baking sheets lined with wax paper and let dry for 1-2 hours until no longer sticky. *This popcorn lasts a long time at room temperature in an air tight container! It'll be good for at least 1-2 weeks.

If you use oil for popping your popcorn, the seasoning will stick to it easily. However, to get flavor and stick to air-popped popcorn without fat, you can mist your popped popcorn with a bit of water or some other liquid. Sprinkle your popcorn as you move it to the bowl with a little liquid spray bottle.

Popcorn has few calories and is high in fiber, which can make it a suitable snack for people with diabetes. However, adding butter, sugar, and other toppings may mean it is no longer a healthy choice.

Kettle corn is a sweet-and-savory variety of popcorn that is typically mixed or seasoned with a light-colored refined sugar, salt, and oil. It was traditionally made in cast iron kettles, hence the name, but in modern times other types of pots and pans are used.

The flavor all comes down to one ingredient: Flavacol. You've likely never heard of Flavacol because, really, only movie theaters use it. Essentially, it's butter-flavored salt. It's a really fine, bright orange powder that adds that buttery flavor you crave and the signature yellow color.

Place a single scoop of kernels in the machine using the measuring cup supplied. Then listen for the first kernels to start popping! You can add flavour during cooking, if you wish, by drizzling salt, sugar or melted butter through the top.

What can I add to popcorn for flavor? ›

For savory popcorn: Olive oil, kosher salt, and nutritional yeast. Nutritional yeast is the perfect seasoning if you want cheesy flavor but also want vegan popcorn seasoning. For sweet popcorn: Olive oil, cinnamon, and a dash of brown sugar. This will satisfy your sweet cravings without making your teeth hurt!

I use enough oil to cover the bottom of the pot, enough kernels to mostly cover the bottom of the pot, cover, heat on med-med/high until the kernels begin to pop (not immediately after the first pop), and then (quickly) shift the lid to add 1/8-1/4 c plain white sugar (depends on the amount I'm making/size of the pot), ...

How Do I Get My Popcorn Crunchy and Not Soggy? The longer you cook the syrup (the mixture of sugar and water the forms the base of the caramel sauce), the crunchier your popcorn will be.

Popped popcorn typically has no specific expiration date and should last several days or weeks if stored correctly. However, different types of popcorn and gourmet toppings may respond differently to storage than others.

Store the popcorn at room temperature for up to 1 to 2 weeks. If you haven't added salt, butter, or seasoning to the popcorn, it will keep for at least 1 week. Avoid refrigerating the popcorn because this will introduce moisture that can make the popcorn stale.

A liquid: This is what will make the sugar stick to the rim of your glass. Citrus juices such as lime juice, lemon juice, and orange juice are common rim moisteners. For a sweeter taste, you can try simple syrup, agave, honey, caramel, or chocolate sauce.

💡 Helpful tips. Grinding the nutritional yeast and salt together helps it stick to the popcorn. You can skip this step, but it won't work as well. Shaking thoroughly is the other trick to getting nutritional yeast to stick to popcorn.

Popcorn is from corn, which is a carbohydrate. And when we eat carbohydrates, the carbohydrates digest down into sugar as all carbohydrates do.