Description
A delightful Cinnamon Popcorn recipe featuring a sweet and spicy red hot candy glaze that perfectly coats crispy popcorn. This treat combines buttery richness with warm cinnamon flavor, baked to crispy perfection for a crunchy, flavorful snack.
Ingredients
Scale
Popcorn
- 7 quarts popped popcorn
Syrup and Flavoring
- 1 cup butter
- 1/2 cup corn syrup
- 1 (10-ounce) bag red hot cinnamon candies
Instructions
- Prepare Popcorn and Oven: Place the popped popcorn into a large bowl ensuring it’s spread evenly. Preheat your oven to 250°F (120°C) to prepare for baking the coated popcorn.
- Make Cinnamon Syrup: In a saucepan over medium heat, combine the butter, corn syrup, and the entire 10-ounce bag of red hot cinnamon candies. Stir occasionally and bring the mixture to a boil, letting it boil gently for 5 minutes until the candies have melted and the mixture is well combined.
- Coat the Popcorn: Immediately pour the hot cinnamon syrup over the popcorn. Using a large spoon or spatula, mix thoroughly to ensure every kernel is coated evenly with the spicy, buttery glaze.
- Bake the Coated Popcorn: Grease two baking sheets lightly with butter or non-stick spray. Spread the coated popcorn evenly across the sheets. Place in the oven and bake for 1 hour, stirring the popcorn every 15 minutes to encourage even baking and prevent clumping.
- Cool and Stir: Remove the popcorn from the oven and stir it a few times while it cools. This step helps keep the popcorn from sticking together and maintains its crunchy texture.
- Store Properly: Once completely cooled, transfer the cinnamon popcorn to an airtight container to preserve freshness and crispiness. Store at room temperature and enjoy as a spicy, sweet snack anytime.
Notes
- Be careful when boiling the syrup as it will be very hot and sticky.
- Stirring during baking is essential to prevent the popcorn from clumping.
- Use fresh popped popcorn for the best texture; avoid stale or pre-packaged popcorn.
- Storage in an airtight container is key to maintaining crunchiness.
- This recipe offers a sweet and spicy twist from the red hot candies, so adjust candy quantity if you prefer less heat.
Nutrition
- Serving Size: 1 cup popcorn
- Calories: 160
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
