Cinnamon Graham Popcorn Recipe

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Cinnamon Graham Popcorn Recipe

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"Flavors usually found in cookies or spice cake dress up popcorn for a treat that's always a hit," shares field editor Mary Ellen Agnew of Dundalk, Ontario.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2-1/2 quarts popped popcorn
  • 2 cups Golden Grahams
  • 1-1/2 cups golden raisins
  • 1 cup chopped dates
  • 1 cup miniature marshmallows
  • 1/3 cup butter, melted
  • 1/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg

Directions

In a large bowl, combine the popcorn, cereal, raisins, dates and marshmallows. Combine remaining ingredients. Pour over popcorn mixture and toss to coat. Place in two greased 15-in. x 10-in. x 1-in. baking pans.
Bake, uncovered, at 250° for 20 minutes; stir once. Store in an airtight container. Yield: about 3 quarts.
Editor's Note: 1/2 cup of unpopped kernels equals about 4 cups popped popcorn.
Originally published as Cinnamon Graham Popcorn in Taste of Home February/March 1998, p53

Nutritional Facts

1 cup: 243 calories, 8g fat (4g saturated fat), 14mg cholesterol, 199mg sodium, 44g carbohydrate (31g sugars, 3g fiber), 2g protein.

  • 2-1/2 quarts popped popcorn
  • 2 cups Golden Grahams
  • 1-1/2 cups golden raisins
  • 1 cup chopped dates
  • 1 cup miniature marshmallows
  • 1/3 cup butter, melted
  • 1/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  1. In a large bowl, combine the popcorn, cereal, raisins, dates and marshmallows. Combine remaining ingredients. Pour over popcorn mixture and toss to coat. Place in two greased 15-in. x 10-in. x 1-in. baking pans.
  2. Bake, uncovered, at 250° for 20 minutes; stir once. Store in an airtight container. Yield: about 3 quarts.
Editor's Note: 1/2 cup of unpopped kernels equals about 4 cups popped popcorn.
Originally published as Cinnamon Graham Popcorn in Taste of Home February/March 1998, p53

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