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Spiced Snickerdoodle Popcorn

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 8 cups


  • 1 tablespoon vegetable oil
  • ½ cup popcorn kernels
  • ½ cup sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground red pepper
  • ¼ cup unsalted butter, melted


In a 6-quart Dutch oven, heat oil over medium-high heat. Add kernels; cover pot, and shake frequently until kernels begin to pop. Shake pot until popping slows to one pop every 3 to 4 seconds, about 4 to 5 minutes. Transfer popcorn to a large bowl, discarding unpopped kernels.

In a small bowl, whisk together sugar, cinnamon, ginger, salt, cardamom, and red pepper. Drizzle melted butter onto popcorn; sprinkle with sugar mixture. Gently stir popcorn until well coated. Serve immediately.

Kitchen Tip: Frequently shaking the pot while the popcorn cooks helps prevent burning and results in fewer unpopped kernels.