Churro Popcorn
Popped popcorn gets tossed with a warm butter, cinnamon, and corn syrup glaze, then dusted with powdered and granulated sugars. Ready in 20 minutes with a sweet, buttery, chewy-crisp bite.
Equipment
- popcorn maker
- Medium saucepan
- Spatula
Ingredients
Churro Sugar Coating
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Cinnamon Coated Popcorn
- 1/3 cup popcorn kernels
- 1/2 cup salted butter
- 2/3 cup granulated sugar
- 3 tablespoons ground cinnamon
- 2 tablespoons light corn syrup
- 1/4 tablespoon vanilla extract
Instructions
- Whisk the powdered sugar, granulated sugar, and cinnamon for the dry coating in a small bowl, then reserve it. The mixture should look evenly speckled with cinnamon, without visible powdered-sugar lumps.
- Pop the kernels using the package or popcorn maker directions, then transfer the popped pieces to a large bowl while leaving unpopped kernels behind. Let the popcorn cool slightly as you work on the glaze, with enough room in the bowl for gentle tossing.
- Heat the butter in a medium saucepan over medium heat until melted, then whisk in the glaze’s granulated sugar, cinnamon, light corn syrup, and vanilla and simmer for 2 to 4 minutes while whisking continuously. Look for a glossy, smooth coating rather than a sandy-looking mixture, remembering that cinnamon gives it a dark color.
- Drizzle the warm glaze over the popcorn in small portions, folding gently from the bottom with a spatula between additions. A gradual pour spreads the coating through the bowl instead of drenching the top layer.
- Scatter one-third of the dry sugar coating across the glazed popcorn, toss gently, and repeat with the remaining coating in thirds. The kernels should develop an even, light-gold dusting rather than thick patches of wet sugar.
- Portion the coated popcorn for serving. The freshly finished coating will have a sweet, buttery, chewy-crisp texture.
Notes
Ingredient tip: One-third cup of unpopped kernels yields roughly 8 to 10 cups of popped popcorn. If using pre-popped plain or lightly salted popcorn, measure that volume directly and scoop the pieces away from any unpopped kernels.
Glaze tip: For a milder cinnamon profile, reduce the cinnamon in the cooked glaze from 3 tablespoons to 1 tablespoon while keeping the dry sugar blend as written.
Texture tip: If the glazed popcorn is steaming heavily, pause briefly before dusting so the powdered sugar does not turn into a wet paste, but add the sugar in thirds while the surface is still warm and tacky. For a drier, crunchier finish, bake the coated popcorn on a parchment-lined sheet at 300 °F for 8 to 10 minutes and let it cool completely.
Storage: Spread the coated popcorn on a parchment-lined baking sheet to cool completely so steam can escape, then store it in an airtight container in a cool, dry place away from humidity.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.