Cinnamon Candied Popcorn

Cinnamon Candied Popcorn

Do you have leftover cinnamon candies after baking your gingerbread men? Use them to make this sweet and spicy popcorn! Recipe by Tony Shasteen.
Servings
8 servings
Prep time
10 minutes
Cook time
1 minute
Passive time
n/a

Ingredients

  • 8 cups Yellow Popcorn (100 g, about ½ cup unpopped)
  • 9 oz package Cinnamon Candies, such as Cinnamon Imperials or Red Hots
  • 2 cups Corn Syrup (237 mL)

Instructions

  1. Preheat oven to 250°F.
  2. Pop popcorn according to package directions and remove all unpopped kernels. Place popped popcorn in a large roasting pan. Place pan in the oven to keep everything warm while you make the candy.
  3. Cook candies and corn syrup in a medium saucepan over medium heat, stirring occasionally. Once the temperature reaches 230–235°F on a candy thermometer, allow the mixture to cook for an additional 3 minutes.
  4. Immediately pour over the popcorn mixture. Stir well to evenly coat.
  5. Bake mixture at 250°F for 1 hour, stirring every 15 minutes. Pour warm mixture onto parchment paper and break into smaller pieces as it cools.

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