This crisp bright-colored snack is more festive than traditional caramel corn. My family just loves! A friend shared the recipe, and I've given it to several people myself. Set out in pretty bowls, it makes a tasty table decoration. I also put it in sandwich bags for a children's party snack. -Kaye Kemper, Windfall, Indiana
- 8 quarts popped popcorn
- 1 cup butter, cubed
- 1/2 cup light corn syrup
- 1 package (9 ounces) red-hot candies
- Place popcorn in a large bowl; set aside. In a large saucepan, combine the butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and toss to coat.
- Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers. Yield: 8 quarts.
Originally published as Cinnamon Candy Popcorn in Taste of Home December/January 1995, p29
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