I just made your new favorite snack!
And my new favorite snack.
I’ve been eating it all week and just can’t get enough. What is it about popcorn that makes you eat fistful after fistful with no self control? Or is that just me? If it is just me, let’s forget you read that whole sentence.
The past few Christmases we’ve received multiple gift sets from Harry & David. Each of them has come with their Moose Munch and I honestly have to hide it from myself because I will eat bags of that stuff in one sitting.
Of course it makes more sense that I have Travis hide it, so that I don’t know where it is and won’t eat it all, but come on, what’s the fun in that?
This popcorn is soooooooo easy to make and is so stinking good.
Let’s break down its amazingness…
First, brown butter. If you have never browned your butter to drizzle over pasta, add into cookies or mix with your popcorn, you’re missing out. Essentially, by taking the butter that extra step beyond simply melting it, you’re caramelizing the sugars in it to give it extra nutty and sweet flavor. Oh, and it will make your house smell ridiculously good. Ahhhhh!
Next up, you’ve got cinnamon sugar. I would coat everything in cinnamon sugar if I could.
Growing up, I would have toast in the morning and add some cinnamon sugar on top of the butter. Not healthy, but oh-so tasty.
And finally, the melted chocolate drizzle. This is the icing on the cake, my friends. As if the butter and sugar weren’t enough, this final addition makes this snack irresistible and one that you just won’t want to share or put down.
Even better is that if you (and your friends) don’t eat this much popcorn in one sitting, you can keep it in an airtight container in the fridge for a couple of days.
So what are you waiting for?!?! Queue up your favorite movie on Netflix, Amazon, Sling or however you watch your movies and TV these days and make this popcorn!
Brown Butter Cinnamon Sugar Popcorn with Chocolate Drizzle
Yields enough for 2-3 hungry snackers
4 tablespoons unsalted butter
3 tablespoons canola oil
1/3 cup popcorn kernels
2 1/2 tablespoons granulated sugar
1 teaspoon cinnamon
1/2 cup semi-sweet chocolate chips
- Place parchment paper over a large lipped baking sheet and set aside.
- Place the butter in a small saucepan over medium-high heat until it melts, then lower the heat to medium. Be sure to stir the butter occasionally so it doesn’t burn. The butter will begin to foam and eventually change from a yellow-ish color to a caramel brown color. I like to use a silverware spoon or my white spatula to check the progress of my butter. It can go from gorgeous brown to burnt fairly quickly, so take it off the heat and set it aside once you have some gorgeous amber particles in your pot. This site has great step-by-step photos of this process to use as a guide.
- Once you have your brown butter, start making the popcorn by placing the oil in a large sauce pan over medium-high heat. I always place a kernel or two of the popcorn in the oil while it’s heating, so I know when it’s hot enough to add all my kernels.
- Once one of the kernels you added starts to pop, add the rest in a single layer into your pan, cover it and take it off the heat for about 20 seconds. Then, place it back on the heat with the lid slightly ajar so the steam can escape. You don’t want the lid open too much or else you will have popcorn popping everywhere. Give the pan a little shake every 30 seconds to make sure all your kernels are getting good heat.
- While the popcorn is popping, mix together the sugar and cinnamon in a small bowl and set aside.
- Once the popcorn has stopped popping, take it off the heat and pour it into a large bowl.
- Pour the brown butter over the popcorn and mix thoroughly.
- Pour the cinnamon sugar over the popcorn and stir enough to make sure all of the kernels are covered with butter and cinnamon sugar. Pour into a single layer onto the parchment-covered baking sheet.
- Place the chocolate into a microwavable safe bowl. To melt the chocolate, pop it into the microwave in 15-second increments and gently stir in between each round to evenly distribute the heat. Repeat this process until the chocolate is completely melted (this generally take 45 seconds to a minute).
- Drizzle the chocolate over the popcorn using a fork.
- Transfer the popcorn to the refrigerator until the chocolate is set (about 15 minutes).
- Place into a bowl and enjoy!
- NOTE: this popcorn can be stored in an airtight container in the fridge for a few days.
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