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