Red Hot Cinnamon Popcorn
User Reviews
5
Red Hot Cinnamon Popcorn
Description
This recipe starts by spreading popped popcorn lightly buttered in a roasting pan and warming it in the oven. A syrup is prepared by melting butter and dissolving red hot cinnamon candy with granulated sugar, corn syrup, and salt. The mixture is boiled to concentrate and then removed from heat before adding baking soda and optional cinnamon extract, which lighten the texture and add aroma. The hot syrup is quickly poured over the warm popcorn and stirred to coat each piece evenly.
The popcorn is baked at a low temperature for 45 minutes, stirred every 15 minutes to ensure the coating hardens uniformly, resulting in a crunchy texture without sogginess. After cooling, the popcorn breaks into bite-sized clusters ready for storage in an airtight container.
This snack balances sweet and spicy flavors with a crunchy texture, making it suitable for parties, movie nights, or as a homemade candy treat. The notes mention that nutritional estimates are available but do not affect preparation.
Ingredients
- 3.3 ounce Popcorn about 6-7 cups popped popcorn, plain microwave, popped
- 1/4 cup butter
- 9 ounces cinnamon imperial candies red hots, red
- 1/4 cup granulated sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon extract optional
Instructions
- Preheat oven to 225 F.
- Spread popcorn in a lightly buttered roasting pan.
- Place the pan in the oven to start heating popcorn while you prepare the syrup.
- In a heavy pan, melt butter most of the way.
- Add the red hots, sugar, corn syrup, and salt. Bring to a boil and boil for 5 minutes.
- Remove from heat; carefully stir in baking soda and cinnamon extract.
- Working quickly, pour over warm popcorn stirring to coat.
- Bake for 45 minutes, stirring every 15 minutes.
- Remove from oven, and stir one last time.
- Let cool.
- Break into pieces; store in an airtight container.
Notes
- The cinnamon coating forms a crisp shell that adds a spicy, sweet crunch to the popcorn.
- Baking and stirring at intervals ensures even coating and prevents clumping or burning.
- Store the cooled popcorn in an airtight container to maintain freshness and crispness.
- Optional cinnamon extract can enhance the cinnamon aroma but is not required.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 213kcal | 11% |
| Carbohydrates | 37g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 12mg | 4% |
| Sodium | 256mg | 11% |
| Potassium | 40mg | 1% |
| Sugar | 30g | 60% |
| Vitamin A | 160IU | 3% |
| Calcium | 5mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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