Cinnamon Sugar Popcorn Recipe

Heat oil and pop kernels

Use a large heavy-bottomed pot with a tight-fitting lid. Add 2 tablespoons oil and 3 test kernels to the cold pot and set over medium-high heat. When the test kernels pop, add the remaining 1 cup popcorn kernels in an even layer, shake the pot to coat, and cover. Reduce heat to medium. Shake the pot gently every 15–20 seconds to keep kernels moving and prevent burning.

When popping slows to 2–3 seconds between pops, remove the pot from heat and immediately transfer popcorn to a large bowl. Discard any unpopped kernels. While still warm, sprinkle 1 teaspoon fine sea salt evenly over the popcorn and toss gently to combine.

Melt butter and combine flavors

In a small microwave-safe bowl or small saucepan, combine 2 teaspoons unsalted butter and 1 teaspoon vanilla extract. Microwave in 10-second intervals just until butter is melted (about 15–20 seconds) or melt gently on the stovetop. Stir in 3 tablespoons granulated sugar and 1 teaspoon ground cinnamon until moist and evenly combined. The mixture should resemble coarse, slightly damp sand.

Pour the cinnamon sugar mixture over the warm salted popcorn. Use two large spoons or spatulas to fold and toss the popcorn gently but thoroughly, breaking up any clumps, so every kernel gets a light dusting of coating. If needed, warm the bowl very briefly (10–15 seconds) in the microwave to keep the butter fluid while tossing.

If you want a lighter dusting, sift 1 tablespoon powdered sugar over the tossed popcorn. For a sweet-salty contrast, finish with a very light sprinkle (about 1/4 teaspoon) of flaky sea salt. Allow the popcorn to rest for 2–3 minutes so the coating sets, then give one last gentle toss and serve.