Wednesday, May 11, 2011

Snickerdoodle Popcorn

In my house growing up popcorn was a staple.

I'm very serious, we had it every Sunday night.  If there wasn't popcorn, my mom had a revolt on her hands.

We always had it the old fashioned way too.  You know with a pan on the stove, not from a bag or from an air popper.  My dad was always in charge of this part and he did a fabulous job.

Mostly we just had regular popcorn, with a little butter and salt (little is very relative here--my dad's little is a 1/2 c. of butter, my mom's little is a couple tablespoons).  When I was a kid, if my dad was in charge of putting the butter on I would always hurry and take my own out before he put butter on it and eat it plain.  Not such a fan of that anymore--needs to have something on it.

Every once in a while we would stray from the usual and have peanut butter or caramel popcorn.  Yum!

At my house now, we don't have popcorn very often. Mostly because the hubby hates how it gets stuck in his teeth.  But lately I have been craving it and when I saw this version--which snickerdoodles happen to be ONE of my favorite cookies, I knew the next time the hubs was gone to a meeting, the kids and I were going to break out the popcorn.

That's what we did and it was fabulous.  The kids devoured it and it is on our list of keepers.
If you feel in the mood for different kinds of popcorn make sure you try these, they are favorites too.

Cinnabon                                                           Gingerbread

Snickerdoodle Popcorn

3 T. canola oil
1/3 c. fresh popcorn kernels
4 T. melted butter
1/4 c. granulated sugar
1T. Saigon Cinnamon (has a stronger flavor)
3/4 c. white chocolate chips
2-3 T. heavy cream

1.  Heat oil in Dutch oven or large pot over medium heat.  When hot, add 1 popcorn kernel to test if hot enough, once kernel pops add remaining kernels and close pot with lid.  Cook until popping stops about 1- 1 1/2 minutes.  If you use an air popper just skip the above step of cooking on the stove.  Transfer to a large bowl and drizzle with melted butter. Stir to coat all pieces.  Place sugar and cinnamon in a small bowl and stir to combine, sprinkle over buttered popcorn, stirring to coat all pieces.   Pour onto a parchment or silpat lined baking sheet (these things are amazing and totally worth your money!)

2.  Melt chocolate chips and heavy cream in double boiler until melted and smooth.  Drizzle over popcorn and let harden, about 20-30 minutes.  Transfer to bags or just eat right out of the pan.  Enjoy!

Source: Picky Palate

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