Snickerdoodle Popcorn

After yesterday’s post, I was lucky enough to head into New York City and got to sample some of Momofuku Milk Bar’s delicious treats. While I didn’t get to taste the original version of that pistachio cake (you have to order those 48 hours in advance), I tried out a few of their cookies and they were all de-li-cious. I’ve made a few of the cookies from her cookbook and they weren’t even close to how soft and chewy these cookies were. If you ever get the chance to visit Momofuku Milk Bar, I highly recommend the compost and cornflake cookies. Their texture was out of this world amazing!

Now, on to popcorn. The recipe on the schedule for this week’s Sundays with Joy post was perfect kettlecorn. I certainly don’t doubt that Joy’s variation on kettle corn was any less than amazing, but it’s simplicity required that I take my own little spin on it. I was recently introduced to OpenSky, and an invitation from a friend gave me twenty dollars to spend. Browsing the kitchen and food section, I came across this artisinal vanilla bundle and knew I had to have it. In my spin on the perfect kettlecorn, I replaced the white sugar with Heilala Vanilla Bean Sugar and added cinnamon, making what I like to refer to as snickerdoodle popcorn. While it’s no snickerdoodle cookie, it’s a nice sweet treat that you can certainly feel a good about (it’s got whole grain and it’s gluten free)!

Snickerdoodle Popcorn

Recipe Type: Snack, Gluten Free

Prep time: 2 mins

Cook time: 3 mins

Total time: 5 mins

Serves: 1

Ingredients

1/4 cup popcorn kernels
1 tbsp grapeseed oil
1 tbsp unsalted butter
1 1/2 tbsp vanilla bean sugar (or white sugar with 1/4 tsp vanilla bean paste mixed in)
1 tsp ground cinnamon
1/2 tsp sea salt, divided

Instructions

Heat grapeseed oil and butter in a large heavy-bottomed pot over medium-high heat. Once butter is melted, pour in popcorn kernels and sprinkle sugar, cinnamon, and 1/4 teaspoon sea salt evenly over corn kernels to prevent sugar from burning. Cover pot with lid.
Once you hear popcorn begin to pop, shake pan every 10-15 seconds until popping slows. Remove lid to release steam and top with remaining 1/4 teaspoon sea salt. Pour into large bowl and consume!

Notes

Yields about 2 cups of popcorn as a substantial snack for one. Recipe can easily be double or tripled to serve more, if you have a big enough pot to hold that much popcorn!

To find out more about Sundays with Joy, click here.

The original version of this recipe can be found in the Joy the Baker Cookbook: 100 Simple and Comforting Recipes. As a disclaimer, I am in no way affiliated with Joy the Baker or the publishers of the Joy the Baker Cookbook. All opinions are 100% my own.

Check out the rest of this week’s variations on this recipe over at Bakeaholic Mama!