CINNAMON CARAMEL CORN

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Cinnamon Caramel Corn image

Sugar and spice and everything nice are the key ingredients for this popcorn recipe. Mix butter, sugar, corn syrup, cinnamon, and red food coloring in a saucepan until boiling, then add to the popcorn and stir to coat. It's just like the yummy snack you'd gladly wait in line for, but better.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Yield Makes 12 cups

Number Of Ingredients 7

12 cups popped popcorn (from 1/2 cup kernels)
1 stick plus 2 tablespoons unsalted butter
1 1/4 cups sugar
1/3 cup light corn syrup
1 teaspoon cinnamon
3/4 teaspoon red food coloring
1 1/2 teaspoons coarse salt, divided

Steps:

  • Preheat oven to 250 degrees. Place popcorn in a large bowl. Melt butter in a medium heavy-bottomed saucepan over medium heat. Stir in sugar, corn syrup, cinnamon, food coloring, and 1/2 teaspoon salt; cook, stirring occasionally, until sugar dissolves. Raise heat; bring to a boil (do not stir). Cook until syrup reaches 245 degrees to 250 degrees (firm-ball stage) on a candy thermometer, 2 to 4 minutes. Add caramel to popcorn; stir to coat.
  • Spread mixture on a rimmed baking sheet, and bake until crisp, about 45 minutes, stirring twice. Remove from oven, and immediately sprinkle with remaining salt. Let cool, then break into clusters.

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