Snickerdoodle Popcorn with White Chocolate Drizzle

By á-5193

Ingredients

• 3 Tablespoons canola oil
• 1/3 cup fresh popcorn kernels
• 4 tablespoons melted butter
• 1/4 cup granulated sugar
• 1 tablespoon McCormick Gourmet Roasted Saigon Cinnamon
• 3/4 cup white chocolate chips
• 2-3 tablespoons heavy cream

Preparation

Step 1

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.