Cinnamon Roll Popcorn

Ingredients

Popcorn:

• 1/2 cup pop corn kernels
• 3 tbsp canola oil
• 1/2 tsp salt (optional)
• 3.5-4 quart pot with lid

Cinnamon sauce:

• 3/4 cup dark brown sugar
• 1.5 tsp ground cinnamon
• 3 tbsp corn syrup
• 2 tbsp butter (cut into pieces)
• 1.5 tbsp sweetened condensed milk
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• a large microwave safe bowl

White chocolate drizzle:

• 1/2 cup white chocolate chips
• 2 tsp canola oil

Directions

Popcorn:

1. Preheat oven at 250 degrees
2. Heat your pot at around medium/ medium high with the 3 tbsp of oil (+ salt if you’d like) drop in 3 kernels into the pot and cover it.
3. When all the kernels popped, pour in the rest of the kernels, cover lid, and shake away from heat, for 15 seconds.
4. Place back on burner. Continue to shake the pot over medium heat, and wait for all of them to pop, remove from heat when you don’t hear a lot of popcorn popping anymore. Pour into a HUGE bowl, I used a 8 quart stock pot.

(Tip: when pop corn is popping, remove the lid for a little bit to vent the pot every so often, don’t remove the lid completely or you’ll have pop corn exploding all over your kitchen!)

Sauce:

1. In a large microwave safe bowl, place the sugar and cinnamon in it, and mix until combined. Place butter, corn syrup and sweetened condensed milk on top of the sugar, and microwave for 30 seconds.
2. Stir, and microwave for 2 minutes, stir, and microwave for 1 minute, stir in vanilla and baking soda, and QUICKLY pour it all over your popcorn, MIX QUICKLY or it will set up or clump up.
3. IMMEDIATELY Pour popcorn mixture onto baking sheet in an even layer, Bake for 30-40 minutes in the preheated oven (@250) stirring the mixture every 10 minutes.

White Chocolate Drizzle:

1. In a microwave safe bowl, place the white chocolate chips + oil, and stir, microwave in 30 seconds intervals, stirring after every interval making sure the chocolate isn’t burning, it should take around 1-1.5 minutes (I have a bad microwave… and it took around 1.5 minutes)
2. Using a fork, drizzle the white chocolate over the popcorn
3. Refrigerate for at least 15 minutes, or until the chocolate is set (or if you have room in your freezer, you can freeze it for 5 minutes!)
4. Remove from fridge, and break up the pieces. let the popcorn come to room temp before storage