Cocoa-Cinnamon Popcorn – a delicious recipe with unsalted butter, brown sugar, light corn syrup, condensed milk, cinnamon, cocoa. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 250u00b0F. Line 2 baking sheets with foil and mist with cooking spray.
2
In a small saucepan, combine butter, sugar, corn syrup and condensed milk over medium heat. Affix a candy thermometer to side of pan, taking care not to let it touch the bottom. Stir until sugar dissolves. Brush down sides of pan with a wet pastry brush and cook until mixture registers 238u00b0F, about 8 minutes. Remove from heat and stir in cinnamon, cocoa and salt. (Mixture will be thick.)
3
In a large bowl, pour cocoa-caramel mixture over popcorn, and stir to coat thoroughly. Divide mixture between 2 sheets and spread into a single layer. Bake popcorn for 30 minutes, stirring every 10 minutes, until coating has hardened. Let cool on sheets on wire racks, then break up any clumps and store at room temperature in an airtight container for up to 5 days.
723
kcal
Calories
17
g
Fat
147
g
Carbs
21
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 8 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1/3 cup packed light brown sugar, 1/4 cup light corn syrup, 1/4 cup sweetened condensed milk, and more.
Yes, Cocoa-Cinnamon Popcorn falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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