Red Hot Cinnamon Popcorn

I apologize if this is too Christmas-y for you, but I just found out about it today. My mom had tried it over the holidays and asked if I’d ever had “Red Hot Cinnamon Popcorn”.  I hadn’t, but was determined to find a recipe and make her a new batch.  Not being a fan of Red Hots, I was surprised at how good they were melted on popcorn. And while my favorite flavor is still caramel, My mom liked this a lot.

Red Hot Cinnamon Popcorn

Thanks to Amy at Amy’s Finer Things for the recipe. Since I wasn’t sure whether we’d like it at first, I made a half batch using 1 bag of microwave popcorn (about 6 cups), half the amount of candy coating ingredients and a small saucepan. I also used a candy thermometer and made sure to take it off right at hard ball stage.  We discussed cinnamon oil. Amy’s recipe calls for it, but I didn’t have any and left it out. The popcorn was great without it, but it would be fun to try it with even more of a cinnamon punch.

5.0 from 2 reviews
Red Hot Cinnamon Popcorn
Prep time
Cook time
Total time
Red Hot Cinnamon Popcorn is a lot of fun all through the year, but it's especially nice during the holidays.
Recipe type: Dessert
Cuisine: American
Serves: 6
  • 4 tablespoons unsalted butter plus extra for pan
  • 1/4 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 1/4 cup plus 2 tablespoons Red Hots
  • 1/8 teaspoon baking soda
  • 6 to 8 cups (I used 6) popped microwave popcorn
  1. Preheat oven to 250 degrees F. Butter a large roasting pan.
  2. In a small nonstick saucepan, melt the butter over medium heat. Add the sugar, corn syrup and Red Hots and continue stirring until the red hots are melted. Once they're fully melted, insert a candy thermometer and continue heating for 3 minutes or until the candy reaches hard ball stage. Remove from heat and immediately add baking soda. Pour over the popcorn, then empty into the roasting pan.
  3. Bake at 250 for 1 hour, stirring every 15 to 20 minutes. Cool completely. Break into pieces.
If you have some cinnamon oil, add a few drops after you add the baking soda.

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  1. Bill Banres says

    Umm… Cinnamon popcorn with redhots! I don’t know if I would like that one either. I am pretty much a traditional popcorn guy. Lots of butter and salt. Sounds like something good for the grandkids though. I Might give it a try the next time they come over. Actually, this weekend sounds good!!


  2. says

    I’ve never even heard of it. But I kind of like red hots and I have a big container of them. I want to get really ambitious and make those red hot macarons someone made on Top Chef Just Desserts on the first season.

  3. Dawn C. says

    As a kid, I remember we got one of those multi-flavored popcorn tins you see around Christmas and it had cinnamon popcorn in it. I loved it, but haven’t seen it since! I’ll have to try this!!

  4. says

    Red hots were my favorite candy growing up. I’ll have to try this!

  5. Karen Schmidt-Dill says

    Made this last night at work for gifts for the residents. I forgot my candy thermometer at home so used the 3 minutes time. I think it could have been slightly less, maybe 2 min. 45 sec. or something. I am only saying that because WOW, the sugar, red hot syrup hardened like a rock in the saucepan and on the wooden spoon. Luckily when I was done, I just let the pan and spoon soak several hours. I thought it was very tasty. Yes, 6-7 cups is enough popcorn, I like a little thicker coating of the flavored syrup on the popcorn.
    Thanks so much for this recipe.

  6. says

    Karen, thanks for the helpful comments. You are braver than I am when it comes to making candy without a thermometer. Glad it worked out. And thanks for the input on ratio of candy to popcorn. I agree with you.

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