Cinnamon Red Hots Popcorn
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Baked popcorn coated in a cinnamon red hots candy syrup, a spicy-sweet snack for a crowd. Stir it as it bakes, then cool before storing.
Ingredients
- 6 to 7 quarts popped corn
- 1 (12 ounce) package cinnamon red hots candy
- Granulated sugar to fill a 2-cup measure with the red hots
- 1/2 cup (1 stick) butter or margarine
- 1/2 cup corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon butter flavoring
- 1/8 to 1/4 teaspoon oil of cinnamon
Equipment
- saucepan
- mixing bowl
- baking sheet
Directions
- Heat the oven to 250°F.
- Place the popped corn in a very large roasting pan or mixing bowl and remove any unpopped kernels.
- Fill a 2-cup measure with red hots, then add granulated sugar to fill it to the top.
- In a saucepan, stir the red hots and sugar together with the butter or margarine, corn syrup, and salt.
- Bring to a boil and let it boil for 5 minutes.
- Take it off the heat and stir in the baking soda, butter flavoring, and cinnamon oil.
- Pour the hot mixture over the popcorn and toss fast to coat.
- Bake for 1 hour, stirring every 15 minutes.
- Let cool all the way before storing.
Notes
Store cooled popcorn airtight at room temperature in a cool, dry place; best within about 1 week. Avoid refrigerating unless your kitchen is very humid.
Nutrition
Serving: 58g | Calories: 240kcal | Carbohydrates: 44g | Protein: 1.8g | Fat: 7.3g | Saturated Fat: 4.3g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 283mg | Potassium: 49mg | Fiber: 2g | Sugar: 24g | Vitamin A: 230IU | Vitamin C: 0mg | Calcium: 5.5mg | Iron: 0.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 14 servings; popped corn counted as air-popped popcorn, cinnamon red hots candy counted as hard candy, butter or margarine (the first choice counted), corn syrup counted as light corn syrup. Brands and portions vary, so use it only as an approximation.