Cinnamon Candy Popcorn Recipes

CINNAMON HEART POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
• Combine butter, corn syrup, and cinnamon candies in a pot over medium heat. Bring to a boil, and cook for 5 minutes. Pour the syrup over the popcorn in a large, heatproof bowl, and stir to cover the popcorn as evenly as possible. Spread the popcorn out onto the prepared baking sheets.
• Bake in the preheated oven until the candy coating is set, about 30 minutes.

RED-HOT CANDY POPCORN

Steps:

• Place popcorn in a large bowl (I used my tupperware that's a bowl make sure bowl is large enough to hold all the popcorn) set aside.
• In a non stick saucepan, combine butter, corn syrup and candies; bring to a boil over medium heat stirring constantly.
• Boil for 5 minutes, stirring occasionally.
• Pour over popcorn and mix thoroughly (be careful very hot) Turn into two greased 15 x 10 x 1 inch baking pans.
• Bake at 250 for 1 hour, stirring every 15 minutes.
• Remove from pans and place on waxed paper to cool.
• Break apart and store in air tight containers.

CINNAMON-SUGAR POPCORN

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Pop the popcorn using an air popper according to manufacturer's directions. Place into a large mixing bowl, and set aside.
• Melt the butter in a small saucepan over medium heat. Stir in the sugar, cinnamon, salt, and vanilla, and cook until thick and bubbly. Pour over the popcorn, and stir until the popcorn is evenly coated. Spread the popcorn into a large roasting pan.
• Bake in the preheated oven 10 minutes, then turn the heat off, and allow the popcorn to stay in the oven 20 minutes longer. Remove from oven, and cool completely before serving.

CINNAMON CANDY POPCORN

Steps:

• Preheat oven to 250*.Pop 1 cup of popcorn -- (you should have about 6 quarts popped).
• Butter a large roasting pan. Combine the popped corn in the prepared pan. Place in the oven while preparing the glaze.
• 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.
• Remove from the heat and add baking soda and oil --
• Stir well and pour over popped corn, tossing quickly to distribute evenly.
• Bake for 1 hour, stirring every 15 minutes.
• Remove from oven, Using a metal spatula, free popcorn from the bottom of pan.
• Let cool completely in the pan.
• Break into clumps.
• Store in an airtight container at room temperature for up to 1 week.

CINNAMON POPCORN

Steps:

• Place popcorn in a 15x10x1-in. baking pan. In a small bowl, mix egg white, sugar, cinnamon and salt if desired. Pour over popcorn and mix thoroughly. Bake at 300° for 20 minutes. Cool. Store in an airtight container.