Red Hot Cinnamon Popcorn is a sweet and spicy snack that combines the crunch of popcorn with the bold flavor of cinnamon candy. This recipe is perfect for movie nights, parties, or just as a fun treat to enjoy at home. The bright red color and enticing aroma make it a feast for the senses!
Why Make This Recipe
This recipe is great for many reasons. It’s simple to make, requires only a few ingredients, and it’s a unique twist on traditional popcorn. The combination of popcorn and cinnamon gives a delightful kick that will surprise and please your taste buds. Plus, it’s perfect for sharing with friends and family!
How to Make Red Hot Cinnamon Popcorn
Ingredients
- 14 cups air-popped popcorn (½ cup kernels worth)
- ½ cup butter
- 11 ounces red hots or cinnamon imperials (2 (5.5-ounce) boxes of Red Hots or 1 ½ cups)
- ½ cup corn syrup
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
Directions
- Preheat the oven to 250 degrees Fahrenheit. Spray a large, deep roasting pan or a large oven-safe Dutch oven with pan spray. Add 14 cups of air-popped popcorn and set aside.
- In a medium-sized heavy-bottomed pot, melt ½ cup of butter over medium heat.
- Once the butter is melted, add 11 ounces of red hots, ½ cup of corn syrup, ½ cup of granulated sugar, and ½ teaspoon of salt. Stir constantly over medium-low heat until the red hots are melted and the mixture starts to boil.
- Stop stirring and let the mixture boil for 2 minutes. Turn off the heat and stir in ½ teaspoon of baking soda. Be careful, as the mixture may bubble up at this stage.
- Pour the red hot mixture over the popcorn and stir until the popcorn is as evenly coated as possible.
- Bake the popcorn for 1 hour, stirring thoroughly every 15 minutes.
- Once the hour is up, turn the popcorn onto sheet pans lined with parchment paper and let it cool completely before breaking into pieces and serving.
How to Serve Red Hot Cinnamon Popcorn
This candy-coated popcorn is best served fresh and warm. You can put it in a big bowl for sharing or package it in small bags for an easy grab-and-go snack. Either way, your friends and family will love this tasty treat!
How to Store Red Hot Cinnamon Popcorn
To keep your Red Hot Cinnamon Popcorn fresh, store it in an airtight container at room temperature. It will stay crispy for about a week. Just make sure that it’s completely cooled before you store it to avoid any sogginess.
Tips to Make Red Hot Cinnamon Popcorn
- Make sure to stir the candy mixture constantly when cooking to prevent burning.
- Use a pot with high sides when boiling the mixture to minimize mess from bubbling.
- If you like it extra spicy, you can add more cinnamon imperials for an intensified flavor.
Variation
You can experiment with different flavors by adding nuts or using different types of popcorn seasonings. For example, try adding a sprinkle of sea salt or even drizzling some chocolate on top after it cools for a delicious mix of flavors!
FAQs
1. Can I use microwave popcorn for this recipe?
Yes, you can use microwave popcorn, but air-popped popcorn is preferred for the best texture and to avoid any added flavors or butter.
2. What should I do if my candy mixture is too thick?
If the mixture seems too thick to coat the popcorn, you can add a drop of water or more corn syrup to thin it out slightly.
3. Is this recipe suitable for parties?
Absolutely! Red Hot Cinnamon Popcorn is a great party snack that is sure to impress your guests with its unique flavor and vibrant color!
Red Hot Cinnamon Popcorn
Ingredients
Popcorn Base
- 14 cups air-popped popcorn (½ cup kernels worth)
Candy Coating
- ½ cup butter
- 11 ounces red hots or cinnamon imperials (2 (5.5-ounce) boxes of Red Hots or 1 ½ cups)
- ½ cup corn syrup
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
Instructions
Preparation
- Preheat the oven to 250 degrees Fahrenheit. Spray a large, deep roasting pan or a large oven-safe Dutch oven with pan spray. Add 14 cups of air-popped popcorn and set aside.
Cooking
- In a medium-sized heavy-bottomed pot, melt ½ cup of butter over medium heat.
- Once the butter is melted, add 11 ounces of red hots, ½ cup of corn syrup, ½ cup of granulated sugar, and ½ teaspoon of salt. Stir constantly over medium-low heat until the red hots are melted and the mixture starts to boil.
- Stop stirring and let the mixture boil for 2 minutes. Turn off the heat and stir in ½ teaspoon of baking soda. Be careful, as the mixture may bubble up at this stage.
- Pour the red hot mixture over the popcorn and stir until the popcorn is as evenly coated as possible.
- Bake the popcorn for 1 hour, stirring thoroughly every 15 minutes.
Serving
- Once the hour is up, turn the popcorn onto sheet pans lined with parchment paper and let it cool completely before breaking into pieces and serving.
