Addictive Cinnamon and Sugar Popcorn Recipe | Cakies (2024)

FAQs

How do you get sugar to stick to popcorn? ›

Put a layer of popcorn on a baking sheet lined with parchment paper. Sprinkle the popcorn with sugar and bake it for 10 to 15 minutes, or until the sugar has melted and covered the popcorn. Drizzle maple syrup or honey over popped popcorn and sprinkle brown sugar.

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. Try using brown sugar instead of white sugar for a nuttier taste.

Ghee. Ghee, also known as clarified butter, is one of the most popular healthy alternatives to buttered popcorn. You can prepare it by heating butter or cream. It has a high smoke point with a nutty flavor- similar to what you might get from the trail mix.

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.

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.

Regardless of how you pop your popcorn, it is important that you heat the kernels evenly. If you have your heat too high and don't agitate (or shake) your pan steadily, the kernels can be too still and you can burn one side of the kernel. That will mean your kernel will pop too early - or not pop at all.

No popcorn is complete without the taste of butter. Also, keep in mind that a little Flavacol goes a long way. You can always add more if you think you need it. My personal trick is to mix two tablespoons of whatever oil I have with one teaspoon of Flavacol in a pot over medium heat on the stove.

As the popcorn pops, try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper and less tough). Once the popping slows to several seconds between pops, remove the pan from the heat: Remove the lid and dump the popcorn immediately into a wide bowl.

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!

We found an association of shea butter consumption with lower BP, which provides the rationale for investigation through rigorous study designs to evaluate the benefits of shea butter consumption for prevention of hypertension and improved cardiovascular health.

What is the best butter for someone with high cholesterol? ›

Nutritionally, grass-fed butter contains less saturated fats, more PUFAs, and more of the heart-healthy omega-3 and conjugated linoleic acid (CLA) fatty acids than regular butter.

It's a personal preference—and there are certainly people who eat both and wouldn't even notice the difference.” AMC, Regal, and Marcus theaters use coconut oil, while Cinemark opts for canola, and other regional chains use a blend.

You melt the butter or oil first, then add seasonings, then the popcorn. Swirl the popcorn around to coat all the kernels before they pop.

Popcorn is a whole grain that is low in calories and has a low glycemic index. But the presence of simple carbs in corn makes it spike your glucose, thus giving out a low-score food. Low-carb food (popcorn) is quickly and easily digested by the body, causing a rapid rise in blood sugar levels.

Add a few popcorn kernels to melted clarified butter and let pop. Once popped, add remaining kernels; swirl to coat in butter. Cover; reduce heat to medium. Gently shake pan while kernels pop.