Cinnamon Caramel Corn

Clockwise from top: Italian Popcorn, Cinnamon Caramel Corn and Cajun Popcorn

Clockwise from top: Italian Popcorn, Cinnamon Caramel Corn and Cajun Popcorn


Makes 4 servings


8 cups air-popped popcorn (about 1/3 cup kernels)
2 tablespoons honey
4 teaspoons butter
1/4 teaspoon ground cinnamon


  1. Preheat oven to 350°F. Spray jelly-roll pan with nonstick cooking spray. Place popcorn in large bowl.
  2. Stir honey, butter and cinnamon in small saucepan over low heat until butter is melted and mixture is smooth; immediately pour over popcorn. Toss with spoon to coat evenly. Pour onto prepared pan; bake 12 to 14 minutes or until coating is golden brown and appears crackled, stirring twice. Let cool on pan 5 minutes. (As popcorn cools, coating becomes crisp. If not crisp enough, or if popcorn softens upon standing, return to oven and heat 5 to 8 minutes.)

Italian Popcorn

Spray 8 cups of air-popped popcorn with fat-free butter-flavored spray to coat. Sprinkle with 2 tablespoons finely grated Parmesan cheese, 1/8 teaspoon black pepper and 1/2 teaspoon dried oregano leaves. Gently toss to coat. Makes 4 servings.

Cajun Popcorn

Preheat oven and prepare jelly-roll pan as directed above. Combine 7 teaspoons honey, 4 teaspoons butter and 1 teaspoon Cajun or Creole seasoning in small saucepan. Proceed with recipe as directed above. Makes 4 servings.

Nutritional Information

Serving Size: 2 cups Cinnamon Caramel Corn
Sodium 45 mg
Protein 2 g
Fiber 1 g
Carbohydrate 19 g
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 29 %
Calories 117

Dietary Exchange

Fat 1
Starch 1

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