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Red Hot Cinnamon Popcorn Recipe

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4 from 7 reviews

  • Author: Eliza
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings

Description

This Red Hot Cinnamon Popcorn recipe combines the sweet crunch of popcorn with a spicy cinnamon candy glaze for a deliciously addictive snack. Coated in a buttery, sugary syrup infused with red cinnamon candies and cinnamon extract, this treat is perfect for parties, movie nights, or a flavorful homemade snack that’s both fun and easy to make.

Ingredients

Popcorn

  • 3.3 ounce bag plain microwave popcorn, popped (about 6-7 cups popped popcorn)

Syrup coating

  • 1/4 cup butter
  • 9 ounces red cinnamon imperial candies (Red Hots)
  • 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

  1. Preheat the Oven: Preheat your oven to 225°F (about 107°C) to prepare for baking the popcorn.
  2. Prepare the Popcorn Base: Spread the popped microwave popcorn evenly in a lightly buttered roasting pan to ensure it doesn’t stick and to promote even coating.
  3. Warm the Popcorn: Place the roasting pan in the oven to start warming the popcorn while you prepare the syrup mixture.
  4. Melt Butter: In a heavy saucepan, melt the butter partially over medium heat to begin the syrup base.
  5. Create Cinnamon Syrup: Add the red cinnamon candies (Red Hots), granulated sugar, light corn syrup, and salt to the melted butter. Bring the mixture to a boil and continue boiling for 5 minutes, stirring frequently to melt the candies and combine ingredients well.
  6. Add Finishing Ingredients: Remove the pan from heat and carefully stir in the baking soda and optional cinnamon extract. The baking soda will cause the syrup to foam slightly, creating a lighter coating.
  7. Coat the Popcorn: Quickly pour the hot syrup over the warm popcorn in the roasting pan. Stir thoroughly to coat all the popcorn pieces evenly with the syrup while it’s still warm and pliable.
  8. Bake the Popcorn: Bake the coated popcorn at 225°F for 45 minutes, stirring every 15 minutes to ensure even drying and crisp coating.
  9. Final Stir and Cooling: Remove the popcorn from the oven and stir once more to break up any clumps. Then allow it to cool completely in the pan so it can harden into a crisp texture.
  10. Serve and Store: Break the cooled popcorn into pieces and store in an airtight container to maintain freshness and crunch.

Notes

  • For best results, make sure to stir the popcorn every 15 minutes during baking to prevent burning and ensure even coating.
  • Cinnamon extract is optional but enhances the spicy cinnamon flavor if added.
  • Use a heavy pan for the syrup to avoid scorching the candy mixture.
  • Store leftover popcorn in an airtight container to keep it fresh and crunchy for several days.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/red-hot-cinnamon-popcorn-recipe/