- 3 quarts air popped popcorn (1/2 cup before popping)
- 1/2 cup butter
- 9 ounces Red Hots
- 1/4 cup sugar
- 1/3 cup light corn syrup
- 1/2 tsp. salt
- 1/2 tsp. vanilla
- 1/2 tsp. baking soda
Preheat oven to 250 degrees. Place popcorn in a large, ungreased, shallow stainless steel bowl (15 inch diameter)
Combine butter, cinnamon candy, sugar and corn syrup in a medium saucepan. Bring to a boil over medium-low heat, stirring frequently. Boil for 5 minutes without stirring. Remove from heat and add salt, vanilla and baking soda; stir well. Mixture will sputter and become thick and foamy. Pour over popcorn and stir to coat as evenly as possible. Bake for 1 hour, stirring every 15 minutes. Cool completely on waxed paper and break apart. Makes 12 cups.
To bake in a baking pan: Place popcorn a a large bowl. Pour cooked cinnamon mixture over corn and stir well. Turn into a greased 15 x10-inch baking pan and bake as above.
Recipe courtesy of Jungle Jim’s Food for Thought.