Cinnamon Popcorn Crunch Recipe
Photo Courtesy of The Popcorn Board
In light of my love for popcorn, I certainly can’t let this “holiday” slip by unnoticed! Jan. 19 is National Popcorn Day. That’s right, there is National Popcorn Day. And it’s easy to celebrate the occasion with this twist on a classic, sweet and crunchy snack recipe, courtesy of The Popcorn Board, which mixes in warm cinnamon and maple atop popcorn and nuts. (If you like the sound of Rosemary Parmigiano-Reggiano Popcorn, I marked this occasion last year with that savory recipe and you can find it here.)
To calculate how much popcorn you will need, keep in mind that popcorn kernels expand up to 40 times their original size. So 1 ounce, which is 1/8 cup or 2 tablespoons of un-popped kernels will make 4 cups (1 quart) of popped popcorn.
Cinnamon Popcorn Crunch
Makes 12 cups
12 cups unsalted, unbuttered popped popcorn
1/3 cup chopped unsalted almonds, coarsely chopped
1/3 cup chopped unsalted cashews, coarsely chopped
1/3 cup chopped unsalted pecans, coarsely chopped
1/2 cup butter
1/2 cup coconut sugar
1/2 cup maple syrup
1/4 cup brown rice syrup
1 teaspoon salt
1/2 teaspoon cinnamon
1. In a large mixing bowl, combine popcorn, almonds, cashews and pecans.
2. In a saucepan, combine butter, sugar, maple syrup, brown rice syrup, 1/4 cup water, salt and cinnamon; bring to boil over medium heat, stirring occasionally. Cook until mixture reaches hard crack stage (295°F).
3. Slowly pour syrup in thin stream over popcorn mixture. Toss gently to coat evenly. Let cool; break into large chunks.
Tip: Add dried fruit, such as cranberries or mangos, if desired
Nutrition info (per 1 cup serving): Calories 250, Fat 13g, Saturated Fat 6g, Cholesterol 20mg, Sodium 290mg, Carbohydrate 31g, Fiber 2g, Sugars 19g, Protein 3g