If you're craving a snack with a kick, trust me, you’re going to love this Cinnamon Red Hot Candy Popcorn Recipe. It’s got that spicy-sweet punch, a crunchy candy coating, and a drizzle of creamy white chocolate that makes it totally addictive.
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Why You'll Love This Recipe
I remember the first time I tried this cinnamon candy popcorn — the spicy Red Hots melted into a buttery syrup that perfectly coated every kernel. It’s the kind of treat you want to munch on during movie nights or bring along to parties where you want to impress.
- Bold Flavor Combo: The blend of spicy cinnamon heat and sweet white chocolate is unforgettable.
- Crunchy Texture: The candy coating creates a satisfying snap on every bite.
- Festive Look: Red sprinkles and glossy drizzle make it party-ready.
- Easy to Make: Just a few simple ingredients and an hour in the oven, and you’re set!
Ingredients & Why They Work
Gathering the right ingredients is half the fun—and the secret to how delicious this popcorn turns out. You’ll want fresh popped popcorn and quality candies to get that perfect balance of spice, sweetness, and texture.

- Popped Popcorn: Use freshly popped popcorn with no butter or salt to let the candy coating shine.
- Butter: Adds richness and helps the candy mixture come together smoothly.
- Sugar: Provides sweetness and crunch as it cooks into the coating.
- Light Corn Syrup: Keeps the candy coating pliable and glossy.
- Red Hots Candies: The star ingredient that gives this popcorn its spicy cinnamon kick.
- Salt: Balances sweetness and heightens flavor.
- Baking Soda: Creates a light, airy texture by causing the candy mixture to foam slightly.
- White Chocolate Chips: Offers creamy sweetness and perfect contrast to the heat.
- Red Sprinkles: Adds a festive pop of color and extra crunch.
Make It Your Way
One of the best things about this Cinnamon Red Hot Candy Popcorn Recipe is how easy it is to tailor it to your tastes. Whether you want to dial up the heat, add extra crunch, or make it more festive, the possibilities are endless!
- Milder Spice: I once made a batch substituting half the Red Hots candies with cinnamon sugar for a less intense heat that my kids loved.
- Extra Chocolate: If you’re a white chocolate fanatic like me, add a little more melted chocolate drizzle or sprinkle extra white chocolate chips on top for double the creamy goodness.
- Seasonal Twist: Around the holidays, I swap the red sprinkles for a mix of red and green colored sugar for a festive look that’s perfect for gift-giving or party snacks.
- Diet-Friendly Swap: For a lower sugar option, try using sugar-free Red Hots or cinnamon-flavored hard candies, but be mindful that the texture will differ slightly.
Step-by-Step: How I Make Cinnamon Red Hot Candy Popcorn Recipe

Step 1: Prep Your Oven and Popcorn
Start by preheating the oven to 250 degrees Fahrenheit—this low heat helps set the cinnamon candy coating without burning it. Line a large baking sheet with parchment paper to keep things neat and prevent sticking. Spread your 8 cups of popped popcorn in an even single layer on the sheet. This base is the perfect canvas for the spicy-sweet magic to come!
Step 2: Whip Up the Cinnamon Candy Coating
In a medium saucepan over medium heat, melt ½ cup of butter to create a rich, buttery base. Stir in ¼ teaspoon salt, 1 cup of Red Hots candies, ½ cup sugar, and ¼ cup light corn syrup. Bring this mixture to a boil, whisking often to blend it all smoothly and prevent burning. The aroma of melting cinnamon candy will fill your kitchen—such a warm and spicy scent! Remove from the heat and quickly stir in ½ teaspoon baking soda; watch the mixture foam up—that’s how you know it’s ready to coat your popcorn.
Step 3: Coat and Bake the Popcorn
Pour the hot cinnamon candy mixture evenly over the popcorn on your baking sheet. Work quickly and gently toss or stir to coat every piece before the candy hardens—this step ensures a crunchy, even layer. Pop the baking sheet into your preheated oven and let it bake for 30 minutes. Halfway through or at the end, take it out and toss again to keep that coating balanced. The popcorn cools off with a satisfying crispness that’s hard to resist.
Step 4: Drizzle with White Chocolate and Add Final Touches
Melt ½ cup of white chocolate chips in the microwave using short bursts, stirring frequently for a silky-smooth finish. Drizzle this luscious chocolate evenly over the cooled popcorn. While the chocolate is still soft, sprinkle on the remaining ⅓ cup Red Hots candies, ¼ cup white chocolate chips, and a generous handful of red sprinkles. This final flourish adds pockets of sweetness, a beautiful pop of color, and an irresistible texture contrast.
Top Tip
Mastering the Cinnamon Red Hot Candy Popcorn Recipe is all about timing and technique to get that perfect balance of spicy, sweet, and crunchy. These tips will help you avoid common pitfalls and bring out the best flavor and texture.
- Quick Tossing: From experience, tossing the popcorn immediately after pouring the hot candy mixture is key to getting an even coat before it hardens—don’t wait too long!
- Temperature Control: I learned the hard way that baking at exactly 250°F for 30 minutes sets the candy just right without burning or making it too hard, so stick to that temperature.
- Melting White Chocolate: Melting the white chocolate in short bursts with frequent stirring ensures it doesn’t scorch, keeping that smooth drizzle perfect for decoration.
- Using Parchment Paper: Lining your baking sheet with parchment paper not only prevents sticking but makes cleanup a breeze, which I highly recommend you don’t skip!
How to Serve Cinnamon Red Hot Candy Popcorn Recipe

Garnishes
This popcorn is already festive with its red sprinkles and white chocolate drizzle, but you can add extra charm by sprinkling crushed candy canes or even a pinch of edible glitter for a little sparkle. Fresh cinnamon sticks serve as a charming accompaniment if you’re serving it at a gathering.
Side Dishes
Pair your Cinnamon Red Hot Candy Popcorn with warm drinks like hot cocoa or spiced apple cider to complement the popcorn’s spicy-sweet flavor. For a fun party spread, include other finger foods such as soft pretzels, cheese cubes, or caramel apples to keep the festive vibe going.
Make Ahead and Storage
Storing Leftovers
To keep your Cinnamon Red Hot Candy Popcorn fresh and crunchy, store it in an airtight container at room temperature. It will stay delicious for up to one week—just be sure it’s completely cooled before sealing.
Freezing
If you want to keep it longer, you can freeze the popcorn in a tightly sealed freezer-safe bag or container for up to 2 months. Thaw it at room temperature before serving; avoid microwaving as it can make the coating sticky.
Reheating
If the popcorn loses its crunch, refresh it by spreading it on a baking sheet and warming it in a 250°F oven for about 5-10 minutes. Keep an eye on it so it doesn’t melt or burn the candy coating.
Frequently Asked Questions:
Absolutely! If you prefer less heat, you can substitute Red Hots with milder cinnamon candies. This will still provide that spicy-sweet flavor but with a gentler kick.
Adding baking soda causes the candy mixture to foam slightly, which creates a lighter texture on the coating and helps it harden with a nice crunch.
Melt white chocolate chips in short microwave bursts of about 15-20 seconds, stirring in between until smooth. Alternatively, you can melt it gently over a double boiler to avoid burning.
The popcorn has a noticeable cinnamon heat from the Red Hots but balances it with sweetness. If you’re sensitive to spice, adjust the amount of Red Hots or use milder candies as mentioned.
Final Thoughts
Making the Cinnamon Red Hot Candy Popcorn Recipe is a fantastic way to add a little zing and sweetness to your snack game. It’s fun to make, visually festive, and deliciously addictive! Whether you’re sharing it at a party or enjoying a cozy night in, this popcorn brings warmth and spice in every crunchy bite. I hope these tips and ideas help you create a snack that everyone will love and come back for seconds. Happy munching!
Print
Cinnamon Red Hot Candy Popcorn Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Snack
- Method: Baking
- Cuisine: American
Description
This Red Hot Cinnamon Candy Popcorn recipe offers a spicy-sweet twist on classic popcorn, combining a crunchy cinnamon candy coating with a drizzle of smooth white chocolate and festive red sprinkles. Perfect as a fun snack or party treat, this recipe balances heat and sweetness with a crunchy texture.
Ingredients
Popcorn Base
- 8 cups popped popcorn
Cinnamon Candy Coating
- ½ cup butter
- ½ cup sugar
- ¼ cup light corn syrup
- 1 ⅓ cups Red Hots candies, divided
- ¼ teaspoon salt
- ½ teaspoon baking soda
Topping
- ¾ cup white chocolate chips, divided
- Red sprinkles, for garnish
Instructions
- Preheat and Prepare: 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 baking sheet and set aside.
- Make Cinnamon Candy Mixture: In a medium saucepan over medium heat, melt the butter. Stir in the salt, 1 cup of Red Hots candies, sugar, and corn syrup. Bring the mixture to a boil, whisking frequently to combine everything smoothly. Remove the pan from heat and stir in the baking soda, which will cause the mixture to foam slightly.
- Coat the Popcorn: Working quickly, pour the hot cinnamon candy mixture evenly over the popcorn on the baking sheet. Lightly toss or stir the popcorn to coat it evenly with the candy mixture.
- Bake to Set: Place the baking sheet in the preheated oven for 30 minutes. Halfway through or at the end, remove the sheet and toss the popcorn again to ensure even coating. Allow the coated popcorn to cool completely once out of the oven.
- Melt White Chocolate: Melt half (½ cup) of the white chocolate chips in the microwave in short intervals, stirring frequently, until smooth and fully melted.
- Drizzle and Decorate: Using a spoon, drizzle the melted white chocolate over the cooled popcorn. Immediately sprinkle the remaining ⅓ cup Red Hots candies, ¼ cup white chocolate chips, and red sprinkles over the popcorn for a festive finish.
Notes
- Use parchment paper to prevent sticking and make cleanup easier.
- If you prefer less heat, reduce the amount of Red Hots candies or substitute with milder cinnamon candies.
- Ensure you toss the popcorn quickly after pouring the candy mixture to evenly coat before it hardens.
- For a glossy finish, melt white chocolate carefully over low heat or in short microwave bursts to avoid burning.
- Store the popcorn in an airtight container at room temperature to maintain crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg


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