Snickerdoodle Popcorn – a delicious recipe with unsalted butter, cinnamon, sugar, freshly popped popcorn, heavy cream, white-chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300u00b0F. Line 2 baking sheets with foil. Melt butter. Mix cinnamon and sugar together in a small bowl.
2
Pour melted butter over popcorn in a large bowl; toss to coat. Immediately sprinkle with sugar mixture; toss to coat. Divide popcorn between sheets; spread in a single layer. Bake for 30 minutes, shaking pans every 10 minutes. Cool.
3
Place cream and chocolate chips in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth, 8 to 10 minutes. With a fork, drizzle chocolate mixture over popcorn and let stand until set, about 30 minutes. Break up any clumps and store at room temperature in an airtight container for up to 5 days.
954
kcal
Calories
35
g
Fat
159
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 6 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 2 tablespoons cinnamon, 1/4 cup sugar, 10 cup freshly popped popcorn, and more.
Yes, Snickerdoodle 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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