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Snickerdoodle Popcorn Recipe

Snickerdoodle Popcorn Recipe made with Truvia

This sweet and salty treat by Chef Devin Alexander combines the cinnamon zing of Snickerdoodle cookies with the satisfying crunch of popcorn. This popcorn made with Truvía® Brown Sugar Blend contains 28% less calories and 75% less sugar* than the full-sugar version. Makes 5 servings.

Serving size: 1 cup (13g)

Calories: 50 calories

Ingredients

  • ½ tablespoon coconut oil

  • ¼ cup unpopped yellow corn kernels

  • 2 teaspoons Truvía® Brown Sugar Blend

  • 1⁄8 teaspoon ground cinnamon

  • 1⁄8 teaspoon sea salt

Directions

  • 1.

    Heat a large non-stick pot over high heat.

  • 2.

    When just hot, add the coconut oil and the kernels.

  • 3.

    Place a lid on the pot so that it’s not quite closed.

  • 4.

    Shake the pot every 30 seconds to redistribute the kernels allowing them to pop until the popping slows to about 10 seconds between pops.

  • 5.

    Remove the popcorn from the heat and immediately sprinkle the Truvía® Brown Sugar Blend, cinnamon, and sea salt over the top.

  • 6.

    Using two rubber spatulas, gently toss the popped corn until evenly coated.

  • 7.

    Transfer the popcorn to a large bowl or 5 small serving bowls.

  • 8.

    Enjoy immediately. Store leftover in a sealed container.

*Each serving has 50 calories and 1 grams of sugar per serving, compared to the full-sugar version that has 70 calories and 4 grams of sugar per serving.

Nutrition Per Serving

Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg
Sodium 60mg
Total Carbohydrate 9g
Dietary Fiber 0g
Sugars 1g
Erythritol <1g
Protein <1g
Vitamin A 0% DV
Vitamin C 0% DV
Calcium 0% DV
Iron 0% DV
Snickerdoodle Popcorn Recipe

Serving size: 1 cup (13g)
Calories: 50 calories

Ingredients

  • ½ tablespoon coconut oil

  • ¼ cup unpopped yellow corn kernels

  • 2 teaspoons Truvía® Brown Sugar Blend

  • 1⁄8 teaspoon ground cinnamon

  • 1⁄8 teaspoon sea salt

Directions

  • 1.  

    Heat a large non-stick pot over high heat.

  • 2.  

    When just hot, add the coconut oil and the kernels.

  • 3.  

    Place a lid on the pot so that it’s not quite closed.

  • 4.  

    Shake the pot every 30 seconds to redistribute the kernels allowing them to pop until the popping slows to about 10 seconds between pops.

  • 5.  

    Remove the popcorn from the heat and immediately sprinkle the Truvía® Brown Sugar Blend, cinnamon, and sea salt over the top.

  • 6.  

    Using two rubber spatulas, gently toss the popped corn until evenly coated.

  • 7.  

    Transfer the popcorn to a large bowl or 5 small serving bowls.

  • 8.  

    Enjoy immediately. Store leftover in a sealed container.

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