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.

Glycemic Load of Popcorn

With a glycemic load of 3.3, popcorn falls well within the low category, meaning that it has a minimal impact on blood sugar levels when a modest serving size is eaten. This makes popcorn suitable for individuals looking to manage their blood sugar levels and maintain a balanced diet.

Combine corn syrup, butter, water, confectioners' sugar, and marshmallows in a saucepan over medium heat. Heat and stir until the marshmallows have melted and the mixture comes to a boil. Carefully pour hot marshmallow mixture over popcorn and toss together to coat each kernel evenly.

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.

A: Yes, I put in the oil then sprinkle in the sea salt then put the popcorn on top. It oil makes the grains stick to the popcorn better.

Kettle corn is a sweet variety of popcorn that is typically mixed or seasoned with a light-colored refined sugar, salt, and oil. It was traditionally made in cast iron kettles, hence the name, but in modern times other types of pots and pans are used.

The secret ingredient in movie theater popcorn is generally a type of flavoring oil or seasoning that is added to the oil before the popcorn is popped. This oil is usually a blend of coconut oil and butter, and may contain other ingredients such as salt, artificial flavors, and preservatives.

A good lid is important when making popcorn, but there's a bit of a strategy here. For the best results, and lowest number of un-popped kernels leave the lid open just a hairline amount. It allows any steam or moisture to get out as well, resulting in fluffy kernels.

The secret is to pop it in coconut oil and add Flavacol. Flavacol is a flavored salt that theaters use when popping the popcorn. You can buy Flavacol on Amazon.

Why do you put water in the microwave before popcorn? ›

Try microwaving a glass of water first to help create a humid environment for your kernels. This will help the kernels remain tender, rather than tough. Then let your microwave work its magic, but make sure not to leave your microwave unattended when popping!

Cook in butter, not oil. While it is cooking, add flavor such as garlic powder, ground oregano,or even cinnamon, If you start with butter, popcorn and chopped fresh garlic, you get toasted garlic flavoring but be not heavy with the garlic. It can be powerful.

I typically drizzle some olive oil or butter on top, sprinkle whatever on top (I'm partial to a little Old Bay myself), shake up the bucket to spread it around, then repeat once again.

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.