RED HOT CINNAMON POPCORN
(adapted from Gooseberry Patch)
Around here this is a holiday treat! We’ve been making it for the last 12 years or more and this red hot cinnamon popcorn has come to be a family favorite. Everyone LOVES the smell of it baking and we’re eager to snitch a piece before it’s even done. The aroma of sweet cinnamon wafting through the house while the Christmas lights are on and the Christmas music is playing. . . aaahh, so holiday-ish with so many great memories! I just made a batch this week, and it’s already gone. It sure doesn’t last long around our house!
(If you want a great book of recipes, check out this book from Gooseberry Patch)
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Start by popping your popcorn. You can use microwave popcorn, a hot air popper, whatever you wish!
Butter your pans (of course, I make it on 2 of our favorite pans) and spread the popcorn evenly.
Bake the popcorn at 225 degrees while you work on preparing the cinnamon syrup.
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In a 4-cup measuring cup, place your red hots (cinnamon imperials). (I found the best price for these is at your local Dollar Tree. Their bags vary from 5.5-6.5 oz.)
Pour in white sugar until it is up to the 3-cup line.
Pour into a heavy saucepan and add the butter, corn syrup, and salt.
Heat over medium heat, stirring constantly until boiling. Boil for 5 minutes.
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Remove from the heat and continue stirring, making sure all the red hots (cinnamon imperials) are completely dissolved.
Carefully stir in the baking soda.
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Working quickly, pour over the warmed popcorn, tossing to coat.
Bake at 225 degrees for one hour, stirring every 15 minutes.
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After one hour, remove from the oven and immediately dump onto wax paper.
Allow to cool before breaking into pieces and storing in an air tight container.
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Take to your next party or family gathering and let everyone rave over it!
Red Hot Cinnamon Popcorn
Ingredients
- 6 qts. popped popcorn
- 18 oz. red hot cinnamon candies (cinnamon imperials)
- white sugar
- 3 sticks butter
- 3/4 cup corn syrup
- 1 1/2 tsp. salt
- 3/4 tsp. baking soda
Instructions
- Butter 2-3 large cookie sheets. Spread popcorn evenly.
- Bake in 225 degree oven while you prepare cinnamon syrup.
- Place red hot cinnamon candies (cinnamon imperials) in a 4-cup measuring cup and fill with white sugar until it reaches the 3-cup line.
- Pour into a heavy saucepan and add butter, corn syrup and salt.
- Over medium heat, bring to a boil being sure to stir constantly.
- Boil for 5 minutes, making sure red hots (cinnamon imperials) are completely dissolved.
- Remove from the heat. Add the baking soda.
- Working quickly, pour over the warmed popcorn. Toss to coat.
- Bake at 225 degrees for 1 hour, stirring every 15 minutes.
- Remove from the oven after one hour and immediately dump onto wax paper.
- Allow to cool before breaking into pieces and storing in an air tight container.
more great popcorn recipes for you . . .
