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.
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.
- 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
- Preheat oven to 250 degrees F. Butter a large roasting pan.
- In a small saucepan, I used a non-stick type, 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.
- Bake at 250 for 1 hour, stirring every 15 to 20 minutes. Cool completely. Break into pieces.