Snickerdoodle Popcorn

When I saw this recipe on Picky Palate I knew I had to make it.  We've made it three times now and I am craving it again.  I haven't tried it yet but I was going to melt butterscotch chips instead of white chocolate and see how that tasted.  It sounds good.  I didn't put as much butter and I just used my cinnamon sugar shaker and just poured some in.  I also melted my chips in a ziploc bag in the microwave (without any cream) and then cut off the tip and drizzled it on that way.  After drizzling on the chocolate I stirred around the popcorn to get more pieces coated.  

Snickerdoodle Popcorn with White Chocolate Drizzle

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

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.

Makes 4 servings