This recipe is a unique crowd-pleaser that is ready to eat in under 20 minutes. —The F&B Department
Test Kitchen Notes
WHO: Meagan works as a bartender in New Orleans and is a fierce defender of the Sazerac.
WHAT: A snack that's as equally suited to movie nights as it is to after-work beers.
HOW: Bake popcorn in a coating of butter, sugar, salt, cinnamon, and angostura bitters. Serve to serious snackers.
WHY WE LOVE IT: The addition of angostura bitters kicks the recognizably addictive combination of butter, sugar, and salt to another level—we dare you to keep you hand out of the popcorn bowl. —The Editors
Preheat oven to 325° F. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
In a small saucepan over medium heat, heat the butter, sugar, salt, cinnamon, and angostura bitters, whisking occasionally, until the sugar dissolves and a glaze has formed, approximately 3 to 5 minutes.
Put the popcorn in a large mixing bowl, pour the glaze over top, and use a rubber spatula to make sure the popcorn is evenly coated.
Spread the popcorn onto the prepared baking sheet and bake for 8 minutes, stirring halfway through. Remove the pan from the oven, and place it on a wire rack to cool. The glaze will harden as it cools. Serve warm or at room temperature.