If you’ve had a long, tiring work week, a good movie, a glass of wine, and a bowl of this Cinnamon Bun Popcorn is the very best way to celebrate its end!
For Christmas this year, family on the East Coast sent a big box of gourmet popcorn. It was basically the best Christmas gift ever because I love popcorn, and I love choices, and this was just a giant box of different popcorn flavor choices.
There was everything from jalapeño-flavored kettle corn to chocolate-covered kettle corn with crushed potato chips (POTATO CHIPS!). But my favorite flavor of the bunch was some fabulous cinnamon bun popcorn, and since I love making kettle corn, obviously I was going to try and recreate it here on the blog.
How’d the homemade version turn out? A++. I actually kind of wish I didn’t know how to make this now because I want to make it all the time…
But since I do know, I’m sharing it with you so we can all eat over-the-top popcorn together. The recipe is really simple. It’s just kettle corn made with cinnamon sugar instead of plain granulated sugar and then drizzled with white chocolate, but it’s about a thousand times more decadent.
If you’ve had a long, tiring work week, a good movie, a glass of wine, and a bowl of this Cinnamon Bun Popcorn is the very best way to celebrate its end!
As with regular kettle corn, there are a couple of things to keep in mind while cooking to avoid ending up with burned sugar and a scorched pot.
Kettle corn is not hard, BUT it’s easy to burn, so if you haven’t made kettle corn before, read over the notes below before you start, follow the instructions carefully, and don’t use a perfect pristine new pot to make your first batch in. 🙂
(If you are curious about the why behind some of these instructions, check out my post How to Make Homemade Kettle Corn Without Burning the Sugar for more details.)
Cinnamon Bun Popcorn Notes
- Use a large pot, at least 3 quarts. It’s going to seem much too big, but this gives the popcorn space to move as you shake the pot, so no sugar is trapped at the bottom burning.
- If your pan has a very tightly fitting lid that doesn’t allow steam to escape, pop the lid open just a fraction of an inch so steam can escape (I cover the lid handle with a towel and hold it on with my left hand while I shake the pan with my right). If you find your stove-top popcorn isn’t as crunchy as you’d like, it’s probably trapped steam making it soggy.
- Finally, have a tray ready dump your popcorn onto before you start. The popcorn should be poured out of the pot as soon as it’s done popping since the residual heat can still cause the sugar at the bottom of the pot to burn if left sitting.
You might also enjoy Brown Sugar Kettle Corn , The Best Snickerdoodles , and Cinnamon Sugar .
Ingredients
- ▢ 1 tablespoon coconut oil*
- ▢ 2 tablespoons unpopped popcorn
- ▢ 1 heaping tablespoon granulated sugar
- ▢ 1 teaspoon cinnamon
- ▢ 1/8 teaspoon salt
- ▢ 2 tablespoons chopped white chocolate high-quality chips are fine
Instructions
- Line a large rimmed baking sheet with foil (for easy clean up) and place on the counter.
- In a small bowl, stir together granulated sugar, cinnamon, and salt.
- To a large heavy-bottomed pot with a lid, add oil (if oil is in its solid state, melt over medium heat before proceeding) and 3 kernels of popcorn. Cover and heat over medium-high heat (medium if your stove runs hot) until you hear all 3 kernels pop.
- Add the rest of your popcorn and shake pan for about 5 seconds to coat the kernels. Sprinkle sugar mixture over the popcorn as evenly as you can. Cover and shake for 3 seconds, rest for 3 seconds, repeat, until popcorn begins to pop steadily.
- Once that starts, shake pan mostly continuously, pausing occasionally to listen for breaks in popping. Once there is about a 2-second break between pops, pull from heat. Transfer popcorn immediately to your prepared baking sheet.
- In a small bowl in your microwave, heat white chocolate for 30 seconds and stir until smooth. If necessary, continue to heat in 15-second bursts and stir, until smooth.
- Drizzle over popcorn–for the most even distribution, you can transfer the mixture to a plastic bag, snip off an edge and “pipe” the chocolate on. Allow chocolate 10 to 15 minutes to set, transfer to a bowl and enjoy. (Keep an eye out for unpopped kernels as you eat!)
Notes
This Hawaiian Naan Pizza makes a deliciously easy dinner that’s cheaper, faster, and healthier than delivery!
Hey, remember a couple of weeks ago in my Pasta Primavera post when I teased that a Naan Pizza recipe would be coming soon? Well, today is that day! Happy Naan Pizza Day!!! (Is that already a National Food Holiday? I would not be even a little bit surprised.)
Naan makes a perfect pizza crust. It’s not like making French bread pizza or a bagel pizza, where you are well aware of the fact that you are eating pizza on a piece of bread, naan just tastes like really good thin pizza crust, only without the work of making it (though if you want to make some go check out my Margherita Pizza post).
Plus, it’s perfectly sized to make individual pizzas, and anytime I have the excuse to get my own pizza, I am pleased as punch.
I’m partial to Hawaiian Pizza, so that’s the type of naan pizza I made for today’s post. And when making homemade pizza, I always use my favorite homemade pizza sauce because it’s the best (I keep jars of it in the freezer just for such an occasion).
But real talk, if you are reading this at 4:45 right before you leave work to go to the store and it’s been a long day, you can just pick up a jar of the pre-made stuff and your pizzas are still going to be delicious.
You’ll notice that the recipe’s approximately 3 sentences long. That’s because there’s not a lot to tell. Just slather sauce, sprinkle cheese, ham, and pineapple, and bake. In 12 to 15 minutes, you have a fabulous pizza dinner!
I made this pizza twice last week, once to photograph, and a second time two days later because I couldn’t stop thinking about it. And I’m maybe already wondering if it’s too soon to put it on next week’s menu…
What are your go-to pizza toppings? What type of naan pizza would you make?
Ingredients
- ▢ 2 Naan loaves
- ▢ 3/4 cup pizza sauce homemade or store-bought
- ▢ 3/4 cup ( 3 oz) shredded mozzarella
- ▢ 1 cup chopped pineapple*
- ▢ 1/2 cup ( 3 oz) chopped Canadian bacon or ham
Instructions
- Preheat your oven to 400°F.
- Assemble your pizzas, dividing the ingredients evenly between the naan.
- Bake on a cookie sheet for 12 to 14 minutes, until edges of the naan are golden and crispy and cheese melted. Slice and enjoy!
Notes
This Easy Pesto Chicken Pasta for Two looks and tastes great but couldn’t be easier to throw together.
I feel like it’s been a long time since I last posted a creamy, cheesy pasta recipe. I looked back in the archives and my last was my Bacon Butternut Squash Mac and Cheese , four months ago, and my Mac and Cheese for One months before that. That’s too long!
So today, Easy Pesto Chicken Pasta for Two With Oven-Roasted Tomatoes.
You should make this pasta for dinner tonight. It’s really good.
Like, really, really good.
Also really easy.
Like, really, really easy.
This is my very favorite sort of dish, the sort that looks and tastes so good that the world is going to be convinced you have your life together, but really it’s faster and more delicious than getting takeout delivered.
How to Make Pesto Chicken Pasta
Here’s the process: slice a cup of cherry tomatoes in half. Use this method; it will take you 30 seconds. Then you mince a clove of garlic, 30 more seconds. Chop up a chicken breast–it doesn’t have to be pretty, and you can do it on the same cutting board as the garlic because they’re going to be cooking together in a minute anyway. You have now finished all the cutting there is to do.
Then you roast your tomatoes while you boil your pasta, and you boil your pasta while you cook your chicken and sauce. Stir everything together in the end, and done! 20 minutes, and now you are tucking into a fab pesto chicken pasta for two. You’re welcome. 😉
More Easy Pasta Dishes
- Creamy Sausage Pasta
- Chicken Francaise
- Baked Ziti
- Buttered Noodles
- Fettuccine Alfredo for One
Pesto Chicken Pasta Recipe Notes
- As written, this Pesto Chicken Pasta recipe serves 2. To change the recipe yield, hover over the number of servings in the recipe card (or click if you are on mobile) and slide the slider–no cooking changes are needed.
- If you have leftover pesto after making this recipe, check out my post What to Do With Leftover Pesto for ideas for using up the rest. And for leftover half and half: What to Do With Leftover Half and Half .
Ingredients
Oven-Roasted Tomatoes
- ▢ 1 cup cherry or grape tomatoes halved
- ▢ 1 teaspoon olive oil
- ▢ Salt and pepper
Pasta
- ▢ 4 ounces ( 1 1/3 cup) penne pasta
- ▢ 8 ounces (about 1 small) boneless skinless chicken breast cubed
- ▢ 1 clove garlic minced
- ▢ 1/4 teaspoon salt
- ▢ 1/8 teaspoon pepper
- ▢ 1/2 cup half and half
- ▢ 2 tablespoons pesto
- ▢ 1/4 cup ( 1oz ) shredded Parmesan cheese plus more for topping
Instructions
Oven-Roasted Tomatoes
- Preheat your oven to 375°F. Line a baking sheet with foil and lightly grease. Toss cherry tomato halves with olive oil and spread out in a single layer on the prepared baking sheet. Sprinkle with salt and pepper and bake for 15 to 17 minutes, until nicely roasted.
Pasta
- Once your tomatoes go into the oven, bring a pot of lightly salted water to boil. Cook pasta according to package instructions and set aside.
- While your pasta is cooking, lightly grease a medium skillet with cooking spray or a drizzle of olive oil and heat over medium-high heat. Add chicken, garlic, salt, and pepper and cook until the chicken is well-browned.
- Add remaining ingredients and bring to a simmer. Simmer for 4 to 6 minutes, until thick and saucy and chicken is cooked through. Stir in drained pasta and then gently stir in roasted tomatoes. Top with additional Parmesan cheese if desired, serve and enjoy!
Adapted from Buzzfeed
Cinnamon Bun Popcorn
Ingredients
- 1 tablespoon coconut oil*
- 2 tablespoons unpopped popcorn
- 1 heaping tablespoon granulated sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 tablespoons chopped white chocolate high-quality chips are fine
Instructions
- Line a large rimmed baking sheet with foil (for easy clean up) and place on the counter.
- In a small bowl, stir together granulated sugar, cinnamon, and salt.
- To a large heavy-bottomed pot with a lid, add oil (if oil is in its solid state, melt over medium heat before proceeding) and 3 kernels of popcorn. Cover and heat over medium-high heat (medium if your stove runs hot) until you hear all 3 kernels pop.
- Add the rest of your popcorn and shake pan for about 5 seconds to coat the kernels. Sprinkle sugar mixture over the popcorn as evenly as you can. Cover and shake for 3 seconds, rest for 3 seconds, repeat, until popcorn begins to pop steadily.
- Once that starts, shake pan mostly continuously, pausing occasionally to listen for breaks in popping. Once there is about a 2-second break between pops, pull from heat. Transfer popcorn immediately to your prepared baking sheet.
- In a small bowl in your microwave, heat white chocolate for 30 seconds and stir until smooth. If necessary, continue to heat in 15-second bursts and stir, until smooth.
- Drizzle over popcorn–for the most even distribution, you can transfer the mixture to a plastic bag, snip off an edge and “pipe” the chocolate on. Allow chocolate 10 to 15 minutes to set, transfer to a bowl and enjoy. (Keep an eye out for unpopped kernels as you eat!)
