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Serves a Crowd

Angostura Bitters-Glazed Popcorn

by:
January 30, 2015
4.3
3 Ratings
Photo by Mark Weinberg
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Makes 8 cups popcorn
Author Notes

This recipe is a unique crowd-pleaser that is ready to eat in under 20 minutes. —The F&B Department

Test Kitchen Notes

We love to serve this recipe with Basil Hayden Toast ™—this tasty pairing's featured in our video series One Host, Two Ways, brought to you by our friends at Basil Hayden®.

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 for after-work cocktails.
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

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Ingredients
  • 4 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 2 teaspoons salt
  • 2 teaspoons cinnamon
  • 6 tablespoons angostura bitters
  • 8 cups popped popcorn
Directions
  1. Preheat oven to 325° F. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.
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10 Reviews

Write a Review
neighome September 10, 2021
Like Mark F, 6 Tbls bitters sounded alarmingly high to me. Fingers crossed, I went ahead and tried it out. My initial taste, while it was still wet, was too bitter. But it balanced out by the time it was dry. The bitters are pretty assertive in the final product, but not overwhelming. I'd imagine that one could reduce it by a quarter or a third to get more subtle flavoring. Next time I will try it with cayenne. Thanks for the unique recipe. It's tasty!
neighome October 3, 2021
I've made this three times now, and need to update my original comment. As the popcorn rests, the bitterness really takes a backseat. I brought it to a picnic, and one friend kept the bag next to her and wouldn't let go. I ran out of bitters on the last batch, and ended up using 2 tabls. black currant codial and 4 tbls bitters. It ended up too sweet and one note. I much prefer it with the full 6 tablespoons of bitters as originally written.
neighome September 10, 2021
Can this be stored in a tin or should it be consumed promptly?
Laura415 June 18, 2016
This sounds interesting. I made bitters as an experiment and it feels like I have too much of this ingredient so am looking for novel ways to use it up. So far I've made orange marmalade with orange bitters and that worked well. Now popcorn, who knew:)
J April 4, 2020
Love to know the recipe for your marmalade.
Mark F. September 8, 2015
I'm having a hard time getting my head around six tablespoons of bitters.
Gilliwinks August 13, 2015
I added half teaspoon of cayenne pepper for a little kick! Perfect!
Nancy July 22, 2015
Meagan - this sounds absolutely wonderful! And what do you recommend to drink with it - spirits, wine or beer? And you know, I hope, that there's a whole category of articles now that match fast food and snacks with drinks....
Katie P. July 20, 2015
Surely this should be "8 cups of popped popcorn," not "8 cups of popcorn, popped"—which would imply I ought to pop 8 cups of kernels. That'd be Real Genius quantities of popcorn.
The F. July 20, 2015
Katie, you're absolutely right. It should read "8 cups of popped popcorn". I've emailed the editors to get that correction taken care of ASAP. Thanks for bringing that to my attention!