The Flaming Vegan

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Snickerdoodle Popcorn
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Snickerdoodle Popcorn

I haven't met a childhood yet that didn't have at least one fond memory of the classic Snickerdoodle cookie.  My mom was especially adept at balancing the cinnamony-sweetness with that cream of tartar tang. 

This 10 minute Snickerdoodle Popcorn recipe captures the magic of the cookie, with half the time and likely half the fat and calories!  It's a perfect vegan sweet-tooth tamer and an irresistably sharable family snack.

Snickerdoodle Popcorn

1/3 cup organic Popcorn Kernels

2 tbsp Olive Oil (or other high-heat-friendly oil)

1/2 tbsp Earth Balance (or other Vegan Margarine)

2 well-rounded tbsp Vegan Cane Sugar

1 rounded tsp Ground Cinnamon

scant 1/8 tsp Cream of Tartar

scant 1/8 tsp Sea Salt

In a large non-stick pot with lid, heat the oil as well as half the cinnamon and half the sugar over med-high heat.  Add popcorn and cover pot with lid.  Alternately let pot heat and then pick it up to shake kernals around.  You want them to get hot enough to pop, but keep them moving so they don't burn.  Do this until the popping begins and then just keep it moving and on and off the heat as needed until popping slows.  There may be a fair amount of unpopped kernals, this is normal. 

Have a large bowl handy to pour the popcorn into once the popping has slowed to a stop.  Put margarine into warm pot just to melt, pour popcorn back into pot and toss to coat.  Sprinkle the remaining sugar and cinnamon over the top, stir. 

Now, this is the tricky part; sprinkle just a bit of cream of tartar over the top of the popcorn, as well as some salt.  Do not over-do this or the popcorn will taste bitter or too savory.  There really isn't an accurate measurement here, depending on how many kernals pop for you.  Use one sixteenth to one eighth of a tsp maximum of cream of tartar and sea salt; a little goes a long way. 

Toss again and be sure to taste-test and adjust ratios in any way that suits you.  Pour into a colorful serving bowl and eat it up! 

*This popcorn keeps well, store it in an air-tight container and enjoy it fresh for up to four days.

The final product takes only 10 minutes and is light, crisp and oh-so sweetly reminiscent of our classic cookie friend.  It's lovely as an afternoon snack, or for sharing on movie nights.  I like to make it anytime I'm craving a mostly-guilt-free desserty treat!

Healthy Snacks Delivered Monthly

Leave a Comment

  1. BuddhasDelight
    BuddhasDelight
    btw... a word of caution: resist the temptation to eat the whole bowl by yourself. you will get a bad tummy! lol :)
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  2. Carolyn
    Carolyn
    Vote #2 Buddhas Delight! I love popcorn and snickerdoodle cookies!
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  3. jamiea
    What a brilliant combination of two standard favorites. Delicious! Keep posting...I love the way you think up fresh ideas with fresh food..
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  4. SnakeWitch
    Voted! Hey, you wouldn't happen to have other popcorn recipes? I'm a huge popcorn fan! Have you voted yet for my permaculture article? Thanks!
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    1. BuddhasDelight
      BuddhasDelight
      sure do, snakewitch... my fave is forthcoming!
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      1. SnakeWitch
        Yay! Hey, check out my two new articles: Canadian Democracy at Stake and Are Fruits Poisining Us? Cheers, Snake
        Log in to reply.
  5. Virtually Homemade
    Virtually Homemade
    This sounds so yummy! Voted :)
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