Description
This Red Hot Cinnamon Candy Popcorn recipe combines the warm, spicy kick of Red Hots candies with sweet, crunchy popcorn, creating a festive and irresistible snack perfect for parties or movie nights. The popcorn is coated in a cinnamon candy glaze, baked to perfection, and finished with a drizzle of white chocolate and festive red sprinkles for a delightful treat.
Ingredients
Scale
Popcorn Base
- 8 cups popped popcorn
Cinnamon Candy Coating
- 1/2 cup butter
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 1 cup Red Hots candies
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Toppings
- 1/3 cup Red Hots candies
- 3/4 cup white chocolate chips, divided into 1/2 cup and 1/4 cup
- Red sprinkles
Instructions
- Preheat Oven and Prepare Popcorn: Preheat your oven to 250 degrees Fahrenheit and line a large baking sheet with parchment paper. Spread the popped popcorn evenly in a single layer on the prepared baking sheet and set aside.
- Make Cinnamon Candy Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, add the salt, 1 cup of Red Hots candies, sugar, and light corn syrup. Stir frequently and bring the mixture to a boil. Remove from heat and stir in the baking soda to create a foamy texture.
- Coat Popcorn: Quickly pour the hot cinnamon candy sauce over the popcorn on the baking sheet. Use a spatula or spoon to lightly toss and coat the popcorn evenly with the mixture.
- Bake Popcorn: Place the coated popcorn in the preheated oven and bake for 30 minutes. Remove from the oven and toss the popcorn again gently to ensure even coating. Allow it to cool completely.
- Melt White Chocolate: Microwave 1/2 cup of white chocolate chips according to package instructions until smooth and fully melted.
- Drizzle and Decorate: Using a spoon, drizzle the melted white chocolate over the cooled popcorn. Immediately sprinkle 1/3 cup Red Hots candies, the remaining 1/4 cup white chocolate chips, and red sprinkles on top to finish the decoration.
Notes
- Ensure to spread the popcorn in a single layer before baking to allow even coating and crispiness.
- Stir the cinnamon candy sauce continuously while heating to prevent burning.
- Work quickly when pouring the candy sauce onto the popcorn, as it starts to harden fast.
- You can substitute white chocolate chips with white candy melts if preferred.
- Store the finished popcorn in an airtight container to keep it fresh for up to one week.
Nutrition
- Serving Size: 1 cup
- Calories: 200 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
