Peanut Butter Cinnamon Popcorn (or Rice Cakes)
Serves: 8
  • ½ cup light corn syrup (best for frugality) or maple syrup
  • ⅓ cup sugar (white or brown, your choice)
  • ½ cup peanut butter (creamy or chunky, your choice)
  • 1 teaspoon vanilla extract
  • ⅛ – ¼ teaspoon salt (omit if using salted popcorn or salted peanut butter)
  • ½ teaspoon ground cinnamon
  • 8 cups popcorn or plain rice cake crumbles
  1. Preheat your oven to 250ºF.
  2. In a medium-sized saucepan over medium-low heat, combine the syrup and sugar, stirring and cooking until the sugar is pretty well dissolved. This should just take a few minutes. Remove from the heat and stir in the peanut butter, vanilla, salt (if using), and cinnamon. If the peanut butter isn’t melting, place the pan back on the heat just long enough to coerce that peanut butter in. Stir in the popcorn or rice cake crumbles until well coated with the pb mixture. Spread the popcorn or crumbles out on a cookie sheet or in a baking dish, and pop them in the oven for 20 to 30 minutes, stirring once, about mid-way through.
  3. You can eat this snack without baking it, but crisping it up a bit gives the snack longevity for storage, melds the flavors a bit, and provides a nice crunch!
Recipe by Go Dairy Free at