Spiced Snickerdoodle Popcorn
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 5 minutes
Cook time: 5 minutes
Servings: 8 cups
Ingredients
- 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
Directions
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.