Celebrate

Cinnamon Roll Popcorn

It is as good as it sounds. Try this mix the next time you’re craving something sweet, or to wow your dinner guests with your creativity. Either way, yum!

Prep Time

Servings

1/2 cup popcorn kernels (125 mL)

4 tsp canola oil (20 mL)

1 cup pecan halves, chopped (250 mL)

1/2 cup non-hydrogenated canola margarine (125 mL)

1 cup brown sugar, packed (250 mL)

1/4 cup corn syrup (60 mL)

1 Tbsp ground cinnamon (15 mL)

1 tsp vanilla extract (5 mL)

1/2 tsp baking soda (2 mL)

In a large saucepan, heat canola oil over medium-high heat. Add popcorn kernels. Place lid on and let kernels cook, shaking occasionally to prevent burning. Allow steam to escape while popping and when the popping slows to 3 to 5 seconds between pops, remove pan from burner. Place popcorn in large bowl with chopped pecans and set aside.
Preheat oven to 300°F (150°C). Line 2 baking sheets with parchment paper and set aside.
In a medium saucepan over medium-high heat, combine margarine, brown sugar, syrup, and cinnamon. Stir continuously until mixture reaches a boil, about 2-3 minutes. Remove from heat and add vanilla extract and baking soda and stir to combine.
Pour caramel sauce over popcorn and pecans and stir well to coat. Divide popcorn between 2 baking sheets. Place one baking sheet in oven for 10 minutes. Remove and stir popcorn, place back in oven for another 10 minutes. Remove from oven and place on a cooling rack. Repeat with other baking sheet.
Allow popcorn to cool and harden. Break apart any large clusters.
Store in an airtight container for up to 3 days.

Ingredients

1/2 cup popcorn kernels (125 mL)

4 tsp canola oil (20 mL)

1 cup pecan halves, chopped (250 mL)

1/2 cup non-hydrogenated canola margarine (125 mL)

1 cup brown sugar, packed (250 mL)

1/4 cup corn syrup (60 mL)

1 Tbsp ground cinnamon (15 mL)

1 tsp vanilla extract (5 mL)

1/2 tsp baking soda (2 mL)

Did you know?

Canada exports 90% of its canola production (seed, oil, meal) to over 50 different countries.

Did you know?

Canola is used in biofuel production because it’s low-carbon, sustainable and renewable.

Directions

In a large saucepan, heat canola oil over medium-high heat. Add popcorn kernels. Place lid on and let kernels cook, shaking occasionally to prevent burning. Allow steam to escape while popping and when the popping slows to 3 to 5 seconds between pops, remove pan from burner. Place popcorn in large bowl with chopped pecans and set aside.
Preheat oven to 300°F (150°C). Line 2 baking sheets with parchment paper and set aside.
In a medium saucepan over medium-high heat, combine margarine, brown sugar, syrup, and cinnamon. Stir continuously until mixture reaches a boil, about 2-3 minutes. Remove from heat and add vanilla extract and baking soda and stir to combine.
Pour caramel sauce over popcorn and pecans and stir well to coat. Divide popcorn between 2 baking sheets. Place one baking sheet in oven for 10 minutes. Remove and stir popcorn, place back in oven for another 10 minutes. Remove from oven and place on a cooling rack. Repeat with other baking sheet.
Allow popcorn to cool and harden. Break apart any large clusters.
Store in an airtight container for up to 3 days.

Nutritional Analysis

Calories

274

Total Fat

16.5 g

Saturated Fat

1.9 g

Cholesterol

0 mg

Sodium

183 mg

Carbohydrates

32.2 g

Fiber

2.2 g

Sugar

24.6 g

Protein

0.8 g

Potassium

91 mg

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When you get to know Canadian Canola, you just might fall in love.