Vanilla Flavored Popcorn Recipes

VANILLA POPCORN

Steps:

• Place popcorn in a large bowl; set aside.
• In saucepan, combine sugar, butter, corn syrup and baking soda. Bring to a boil over medium heat; boil and stir until mixture is golden, about 2 minutes.
• Remove from the heat; stir in vanilla. Pour over popcorn and toss to coat. Cool slightly; break apart while warm.

VANILLA FLAVORED POPCORN

Steps:

• Pop the popcorn and set aside in a large bowl.
• Combine the sugar, butter, and corn syrup in a heavy saucepan and bring to a boil over medium heat.
• Allow to boil for about 2 minutes, stir occasionally.
• The mixture will be a light golden color.
• Remove from the heat and add in the baking soda and vanilla extract.
• Stir until the baking soda is mixed in evenly.
• Pour the mixture over the popcorn.
• Stir until the popcorn is evenly coated.
• Pour coated popcorn out onto a surface lined with wax paper.
• Break the popcorn into smaller pieces and then allow to cool.
• Store in a sealable plastic bag or an airtight container.
• If stored in a cool dry area, the popcorn should stay fresh for up to 2 or 3 weeks.

VANILLA POPCORN

Steps:

• Heat corn oil in a large pot over medium-high or high heat for a minute.
• Add one kernel of popcorn to the oil. When the kernel pops, pour in the remaining popcorn and the vanilla bean.
• Place a lid on the pot, and shake gently until the corn starts to pop.
• Shake vigorously until the popping subsides.
• Remove from the heat, and pour into a large bowl.
• Remove the vanilla bean from the corn.
• Scrape seeds from the vanilla bean, and mix with sugar.
• Stir sugar, salt and melted butter into the corn until evenly coated, and serve.

WARM SPICED VANILLA POPCORN

Steps:

• Mix the sugar, salt, and cinnamon together in a small bowl and set aside. Place a rimmed baking sheet or a large paper bag on the work surface.
• Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat for 1 minute. Add 2 popcorn kernels. Once they pop, add the scraped vanilla seeds and stir. Immediately stir in the remaining popcorn kernels, wait 10 seconds, then quickly stir in the sugar-cinnamon mixture. Cover the pot, leaving the lid slightly askew (and facing away from you) to allow steam to escape. Use oven mitts to protect your hands as you shake the pot constantly over the burner. Keep shaking until most of the popcorn has popped and you hear 1 to 2 seconds between pops.
• Immediately turn off the heat, uncover the pot, and carefully dump the popcorn out onto the baking sheet or into the paper bag. Let cool at least 5 minutes before eating (be careful-the sugar makes the popcorn extremely and hot!).