This is popcorn elevated to the next level. It’s simple and just indulgent enough. Instead of a heavy caramel coating, this version is tossed in a warm blend of butter and our handmade Vanilla Brown Sugar, lightly toasted to draw out its naturally rich, almost floral flavor. The result is a deeply aromatic, gently sweet popcorn with a crisp finish and a whisper of vanilla in every bite.
What makes this recipe stand out is its balance—it’s not candy-sweet, but still satisfying. The brown sugar doesn’t need to be boiled into a brittle coating; a quick toasting in butter brings out just enough complexity without overpowering the popcorn itself. If you like a little more crunch, a short bake in the oven takes it the rest of the way.
Serve this warm in a big bowl for movie night, package it in bags for an easy handmade gift, or scatter it on a dessert table for a casual, crowd-pleasing snack. It’s a recipe that’s humble in ingredients, but generous in spirit.
Ingredients:
½ cup popcorn kernels (about 10 cups popped)
2 tablespoons neutral oil (for popping)
3 tablespoons butter
⅓ cup Andrea’s Bakehouse Vanilla Brown Sugar Salt to taste
Instructions:
1. Pop the popcorn: In a large pot with a lid, heat the oil over medium heat. Add the popcorn kernels and cover. Shake occasionally until popping slows to 2–3 seconds between pops. Remove from heat and transfer to a large bowl. Discard unpopped kernels.
2. In a small saucepan, melt the butter over medium heat. Add Vanilla Brown Sugar and cook for 2-3 minutes, stirring constantly, until the sugar dissolves slightly and the mixture smells toasty and caramelized. No need to boil since this isn’t a candy coating.
3. Pour the warm vanilla sugar butter over the popcorn. Use a rubber spatula to toss and coat evenly.
4. Sprinkle with salt and toss again.
5. Optional (for extra crunch): Spread the coated popcorn onto a parchment-lined baking sheet and bake at 300°F (150°C) for 10–12 minutes, stirring once halfway through. Let cool completely to crisp up.