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Spicy Cinnamon Popcorn

Plain popcorn never made movie night history. Try this cinnamon-spiced version with a little kick in every bite. —Mary Relyea, Canastota, New York
  • Total Time
    Prep: 25 min. Bake: 45 min.
  • Makes
    3 quarts

Ingredients

  • 10 cups popped popcorn
  • 1-1/2 cups coarsely chopped pecans
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 2 to 3 tablespoons Louisiana-style hot sauce
  • 2 tablespoons honey
  • 6 tablespoons butter, cubed
  • 3 teaspoons ground cinnamon

Directions

  • Preheat oven to 250°. Place popcorn and pecans in a large bowl.
  • In a large heavy saucepan, combine sugars, corn syrup, pepper sauce and honey; bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 290° (soft-crack stage), about 10 minutes. Remove from heat; gradually stir in butter and cinnamon. Pour carefully over popcorn mixture; toss to coat.
  • Transfer to a greased 15x10x1-in. baking pan. Bake 45 minutes, stirring occasionally. Cool completely.
  • Break into pieces. Store in an airtight container.
Editor's Note
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts
3/4 cup: 266 calories, 15g fat (4g saturated fat), 11mg cholesterol, 154mg sodium, 35g carbohydrate (31g sugars, 2g fiber), 2g protein.

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