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
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 1/3 cups Red Hots candies, divided
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Topping
- 3/4 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 (1/2 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 1/3 cup Red Hots candies, 1/4 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
