I’m excited to share a surprising, simple take on Cinnamon Butter Popcorn that pairs honey and cinnamon with butter in an unexpected way.

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I never thought a snack could steal the show, till I made this take on Honey Cinnamon Butter Popcorn. Using simple popcorn kernels and a drizzle of honey, it changes the whole movie experience.

The sweet hit makes you think of Honey On Popcorn trends but then there’s this tug between sweet and savory that nudges it into Sweet And Savory Popcorn territory. I keep telling myself it will be for sharing, but i always end up guarding the bowl.

It’s easy, kinda dangerous, and makes you wonder why regular popcorn ever existed.

Ingredients

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Popcorn kernels: Whole grain, high in fiber and complex carbs, light, crunchy, low fat.
Butter: Rich, adds fat and flavor, calorie dense, small protein, saturated fat.
Honey: Natural sweetener, mostly sugars, gives sticky glaze and floral flavor, some antioxidants.
Cinnamon: Warms the flavor, virtually no calories, may help blood sugar, aromatic and spicy.
Salt: Enhances sweetness and balances flavor, tiny amount adds taste, no nutrients at small doses.
Brown sugar: Adds deeper caramel notes and moisture, mostly sucrose, increases sweetness and stickiness.
Vanilla extract: Optional, rounds flavors, tiny calories, adds warm aromatic depth.

Ingredient Quantities

1/2 cup popcorn kernels (about 12 to 14 cups popped)

2 tablespoons neutral oil for popping like vegetable or canola

4 tablespoons unsalted butter, melted

3 tablespoons honey, plus extra if you like it sweeter

1 to 1 1/2 teaspoons ground cinnamon

1/2 teaspoon fine salt

2 tablespoons light brown sugar optional

1/2 teaspoon vanilla extract optional

How to Make this

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1. Put 2 tablespoons neutral oil in a large, heavy pot and heat over medium-high, add 3 test kernels, cover; when they pop add the rest of the 1/2 cup kernels in an even layer, cover and shake the pot every 10 seconds so nothing burns until popping slows to 2-3 seconds between pops, then remove from heat.

2. While popping, melt 4 tablespoons unsalted butter in a small saucepan over low heat or in short bursts in the microwave; stir in 3 tablespoons honey, 1 to 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon fine salt, 2 tablespoons light brown sugar if using, and 1/2 teaspoon vanilla extract if using, warm just until smooth and the sugar dissolves, don’t boil.

3. Dump the popped corn into a very large bowl, pick out any unpopped kernels, and reserve about 1/2 to 1 cup of plain popcorn if you want some extra-crispy bites later.

4. Pour the honey-cinnamon butter in a thin stream over the popcorn while tossing with a spatula or two large spoons; do it in 2 or 3 stages so the coating spreads evenly and doesn’t clump or make everything soggy.

5. If you want a slightly crisp, candy-like shell, spread the coated popcorn on a parchment-lined rimmed baking sheet and bake at 250 F for 10 to 12 minutes, stirring once halfway through, then let it cool on the tray so the glaze firms up.

6. If you skipped the bake, let the tossed popcorn sit for 2 to 3 minutes on the sheet or in the bowl so the sauce settles, then give it one more gentle toss to separate any clumps.

7. Taste and adjust: drizzle a touch more honey if you like it sweeter, or sprinkle a little extra cinnamon and salt to brighten flavors; toss again briefly.

8. Serve right away for best texture, or cool completely and store in an airtight container for up to 2 days; if it softens, pop in a 300 F oven for 5 minutes to crisp it back up.

Equipment Needed

1. Large heavy pot with a tight-fitting lid, for popping the kernels
2. Small saucepan or microwave-safe bowl, to melt the butter and mix the sauce
3. 1/2 cup measure and measuring spoons (tablespoon, teaspoon)
4. Very large mixing bowl, for tossing the popcorn without spills
5. Spatula or two large spoons, to drizzle and gently toss the glaze
6. Rimmed baking sheet, lined with parchment paper if you plan to bake the glaze
7. Oven mitts or a kitchen towel, for handling hot pans and the sheet pan
8. Fine-mesh sieve or kitchen tongs, to pick out unpopped kernels (optional)

FAQ

1/2 cup popcorn kernels (about 12 to 14 cups popped)

2 tablespoons neutral oil for popping like vegetable or canola

4 tablespoons unsalted butter, melted

3 tablespoons honey, plus extra if you like it sweeter

1 to 1 1/2 teaspoons ground cinnamon

1/2 teaspoon fine salt

2 tablespoons light brown sugar optional

1/2 teaspoon vanilla extract optional

Q: Can I use microwave popcorn instead of kernels? A: You can, but pre-popped microwave popcorn often has extra oils or salt that change the flavor and texture. If you do use it, skip adding extra salt and warm the honey butter gently before tossing so it coats better.

Q: What if I want it less sweet? A: Cut the honey by half, skip the brown sugar, or add a pinch more salt. Start lower, taste, then add more if needed.

Q: Can I use an air popper? A: Yes. Air popped popcorn works great. Just make the honey butter and toss right after popping so the warm butter sticks.

Q: Will the honey make the popcorn soggy? A: Not if you warm the mix and drizzle it while tossing quickly. If you used brown sugar, you might want to bake the coated popcorn at 300 F for a few minutes to set the glaze.

Q: Can I swap spices or honey types? A: Sure. Try maple syrup instead of honey or add a pinch of nutmeg or cardamom for a twist. Darker honeys give deeper flavor, light honeys are milder.

Q: How do I keep popcorn from burning while popping on the stove? A: Use a heavy pot, medium heat, and shake the pot every 20 seconds so kernels heat evenly. Remove from heat when popping slows to 2 seconds between pops.

Sweeten Movie Nights With Honey Cinnamon Butter Popcorn Recipe Substitutions and Variations

Neutral oil (for popping): use avocado oil or light olive oil. Coconut oil works too but itll add a mild coconut flavor.
Unsalted butter: swap with salted butter and skip added salt, or use ghee or vegan butter for a dairy free option, dont add extra salt if using salted butter.
Honey: swap 1:1 with pure maple syrup or agave nectar; brown rice syrup gives a less sweet, milder result.
Light brown sugar / vanilla extract: use dark brown sugar for deeper molasses notes, or granulated sugar plus 1 tsp molasses per tbsp to mimic brown sugar. For vanilla try almond extract or scrape a vanilla bean for real flavor.

Pro Tips

1. Test the oil first and dont crowd the pot. Pop a couple kernels to know when the oil is ready then add the rest in a single layer and keep shaking the pot so stuff doesnt burn. If you throw them all in and stop moving the pot you’ll get scorched bits.

2. Warm the butter and honey slowly, dont boil it. Heat just enough to melt and dissolve the brown sugar or salt, if you overheat the honey it can get grainy. If the glaze feels too thick, a teaspoon of hot water or a tiny splash of light corn syrup will loosen it and make it glossy again.

3. Coat in stages and save some plain popcorn for crunch. Pour the glaze in a thin stream while tossing in 2 or 3 batches so everything gets covered without turning soggy, and reserve about a cup of plain popcorn to fold in at the end for extra crispy bites.

4. Set and store the right way. If you want a candy like shell spread it on parchment and bake briefly to firm the glaze, let it cool completely before you bag it, and store in an airtight container at room temp. If it softens later, reheat in a hot oven for a few minutes to get the crisp back instead of microwaving it which just makes it chewy.

Sweeten Movie Nights With Honey Cinnamon Butter Popcorn Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m excited to share a surprising, simple take on Cinnamon Butter Popcorn that pairs honey and cinnamon with butter in an unexpected way.

Servings

servings

Calories

329

kcal

Equipment: 1. Large heavy pot with a tight-fitting lid, for popping the kernels
2. Small saucepan or microwave-safe bowl, to melt the butter and mix the sauce
3. 1/2 cup measure and measuring spoons (tablespoon, teaspoon)
4. Very large mixing bowl, for tossing the popcorn without spills
5. Spatula or two large spoons, to drizzle and gently toss the glaze
6. Rimmed baking sheet, lined with parchment paper if you plan to bake the glaze
7. Oven mitts or a kitchen towel, for handling hot pans and the sheet pan
8. Fine-mesh sieve or kitchen tongs, to pick out unpopped kernels (optional)

Ingredients

1/2 cup popcorn kernels (about 12 to 14 cups popped)
2 tablespoons neutral oil for popping like vegetable or canola
4 tablespoons unsalted butter, melted
3 tablespoons honey, plus extra if you like it sweeter
1 to 1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine salt
2 tablespoons light brown sugar optional
1/2 teaspoon vanilla extract optional

Directions

Put 2 tablespoons neutral oil in a large, heavy pot and heat over medium-high, add 3 test kernels, cover; when they pop add the rest of the 1/2 cup kernels in an even layer, cover and shake the pot every 10 seconds so nothing burns until popping slows to 2-3 seconds between pops, then remove from heat.
While popping, melt 4 tablespoons unsalted butter in a small saucepan over low heat or in short bursts in the microwave; stir in 3 tablespoons honey, 1 to 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon fine salt, 2 tablespoons light brown sugar if using, and 1/2 teaspoon vanilla extract if using, warm just until smooth and the sugar dissolves, don't boil.
Dump the popped corn into a very large bowl, pick out any unpopped kernels, and reserve about 1/2 to 1 cup of plain popcorn if you want some extra-crispy bites later.
Pour the honey-cinnamon butter in a thin stream over the popcorn while tossing with a spatula or two large spoons; do it in 2 or 3 stages so the coating spreads evenly and doesn't clump or make everything soggy.
If you want a slightly crisp, candy-like shell, spread the coated popcorn on a parchment-lined rimmed baking sheet and bake at 250 F for 10 to 12 minutes, stirring once halfway through, then let it cool on the tray so the glaze firms up.
If you skipped the bake, let the tossed popcorn sit for 2 to 3 minutes on the sheet or in the bowl so the sauce settles, then give it one more gentle toss to separate any clumps.
Taste and adjust: drizzle a touch more honey if you like it sweeter, or sprinkle a little extra cinnamon and salt to brighten flavors; toss again briefly.
Serve right away for best texture, or cool completely and store in an airtight container for up to 2 days; if it softens, pop in a 300 F oven for 5 minutes to crisp it back up.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.