Cinnamon popcorn

Cinnamon popcornHarry Weir

I first tasted this when I was in Boston. There was a stand selling 30 different types of popcorn, this was one of their most popular flavours


  • 100g butter
  • 200g demerara sugar
  • 1 tablespoon ground cinnamon
  • 50g cooked popcorn


  1. In a heavy based, large saucepan, melt the butter over a medium heat. Then add the sugar and cinnamon. Stir until the sugar has melted and begins to bubble.
  2. Mix in the popcorn, stir until all the popcorn is evenly coated.
  3. Pour onto a tray, separating any popcorn that is stuck together. If you want it crunchier, put it into a preheated oven at 160ºC/gas mark 2V for ten to fifteen minutes. Allow to cool. Once cold, store in an airtight container.

TIP: Don’t be tempted to cook on a high heat as the sugar and butter will burn.

Recipe Credit: Louise Lennox

Photography credit: Harry Weir