Churro Popcorn – a delicious recipe with Butter, Sugar, Cinnamon, Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In microwave safe bowl or in a small saucepan on the stove, melt butter; set aside.
2
If you have not already done so, pop your corn.
3
In a small bowl, combine sugar and cinnamon. Mix until thoroughly combined.
4
Place popcorn in a large mixing bowl (I like to use a giant mixing bowl-makes it easier to toss popcorn). Pour butter over popcorn in increments, tossing and stirring to coat after each addition.
5
Shake cinnamon sugar mixture over popcorn, again doing this in increments and tossing or stirring to combine after each addition. Mix (I used my hands) until popcorn has been well-coated in cinnamon sugar.
6
If desired, drizzle melted chocolate over popcorn. Serve and enjoy!
665
kcal
Calories
22
g
Fat
118
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 6 Tablespoons Butter, 8 cups Popped Popcorn, 1/2 cups Granulated Sugar, 1/2 Tablespoons Cinnamon Or More To Taste, and more.
Yes, Churro Popcorn falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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