Cinnamon Roll Popcorn

INGREDIENTS

For the popcorn:

10 cups of popped popcorn

1 cup (227g) of unsalted butter

2 cups (440g) of brown sugar

1/2 cup (160g) of corn syrup

1 teaspoon of vanilla extract

1 teaspoon of ground cinnamon

1/4 teaspoon of baking soda

For the Orange Icing Drizzle:

1 cup (120g) of powdered sugar

2 tbsp of milk (you can use water, if you’d like)

1/2 tsp of vanilla extract

1/4 tsp of orange extract

SUPPLIES

A lined baking sheet

A couple of mixing bowls

A saucepan

A spatula

A thermometer

A whisk

A piping bag

DIRECTIONS

Set your oven to 250°F (120°C)

Pop the popcorn using your favorite method, then transfer it to a very large, heatproof bowl, making sure not to include any unpopped kernels.

In a medium saucepan, melt the butter over medium heat, then add the brown sugar, corn syrup, and cinnamon, stirring until it begins to boil.

Once it begins to boil, cover the pan with a lid for about 90 seconds to let the steam wash down the sides.

Add a thermometer and let the mixture boil until it reaches 250 degrees F (120 C).

Remove the pan from the heat and carefully stir in 1 tsp of vanilla extract and the baking soda.

Quickly pour the hot caramel over the popcorn and fold until it’s evenly coated.

Spread the coated popcorn in a single layer on the lined baking sheet.

Bake for 40 minutes, stirring the popcorn every 10 minutes to help the coating set and to break up any big pieces.

Let the popcorn cool completely on the pan (about 20-30 minutes).

While you’re waiting, add the powdered sugar, milk, and vanilla and orange extracts to a mixing bowl.

Whisk until it’s smooth. Add a little more milk if it’s too thick. You want a thin, drizzling consistency.

Drizzle the icing all over the popcorn.

Let the popcorn sit at room temperature for about 15-20 minutes for the icing to harden.