Snickerdoodle Popcorn with White Chocolate Drizzle

Snickerdoodle Popcorn with White Chocolate Drizzle

Photo by reefstar r.

  • Prep Time


  • Total Time


  • Servings



  • 3

    Tablespoons canola oil

  • cup fresh popcorn kernels

  • 4

    tablespoons melted butter

  • ¼

    cup granulated sugar

  • 1

    tablespoon McCormick Gourmet Roasted Saigon Cinnamon

  • ¾

    cup white chocolate chips

  • 2-3

    tablespoons 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. 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. 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 little popcorn boxes.


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