Cinnamon Candy Popcorn – a delicious recipe with cinnamon, butter, light corn syrup, salt, baking soda, cinnamon oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 250*.Pop 1 cup of popcorn -- (you should have about 6 quarts popped).
2
Butter a large roasting pan. Combine the popped corn in the prepared pan. Place in the oven while preparing the glaze.
3
Place red hot candies in a 2 cup measure and fill to the top with granulated sugar. Boil red hot candy, sugar, butter, corn syrup and salt for 5 minutes.
4
Remove from the heat and add baking soda and oil --
5
Stir well and pour over popped corn, tossing quickly to distribute evenly.
6
Bake for 1 hour, stirring every 15 minutes.
7
Remove from oven, Using a metal spatula, free popcorn from the bottom of pan.
8
Let cool completely in the pan.
9
Break into clumps.
10
Store in an airtight container at room temperature for up to 1 week.
697
kcal
Calories
48
g
Fat
88
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup popcorn, unpopped, 12 ounces red cinnamon candies, red hots, 1 cup butter, 1/2 cup light corn syrup, and more.
Yes, Cinnamon Candy Popcorn falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
