Tuesday, February 9, 2010

Cinnamon Candy Popcorn

A perfect gift from the kitchen! Homemade, sweet and crunchy - everyone loves popcorn. The red color of this corn makes it ideal for Valentine's Day or Christmas giving. You can bake this in a large baking pan, but I always use a huge stainless steel bowl.

The Cooking School was closed today and our class cancelled due to the second winter storm this week. I made this batch of popcorn today for the blog - I'm giving it to my neighbor who cleared our driveway after both snow storms this week.

Cinnamon Candy Popcorn

3 quarts air popped popcorn (1/2 cup before popping)
1/2 cup butter (1 stick)
9 ounces Red Hots or Cinnamon Imperials (1-1/8 cups)
1/4 cup sugar
1/3 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda

Preheat oven to 250°. Place popcorn in a large, ungreased, shallow stainless steel bowl (15 inch diameter).

Combine butter, cinnamon candy, sugar and corn syrup in a medium saucepan. Bring to a boil over medium-low heat, stirring frequently. Boil for 5 minutes without stirring. Remove from heat and add salt, vanilla and baking soda; stir well. Mixture will sputter and become thick and foamy. Pour over popcorn and stir to coat as evenly as possible. Bake for 1 hour, stirring every 15 minutes. Cool completely on waxed paper and break apart. Makes 12 cups.

To bake in a baking pan: Place popcorn in a large bowl. Pour cooked cinnamon mixture over corn and stir well. Turn into a greased 15 x 10-inch baking pan and bake as above.

Cinnamon syrup mixture

As the mixture boils, the candy melts

Popcorn ready for baking

Baked, cooled and packaged for gift giving
Posted by Picasa

No comments:

Post a Comment