Best Red Hot Candy Popcorn Recipes

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CINNAMON CANDY POPCORN



Cinnamon Candy Popcorn image

This crisp bright-colored snack is more festive than traditional caramel corn. My family just loves it! Set out in pretty bowls, it makes a tasty table decoration. I also put it in sandwich bags for a children's party snack. -Kaye Kemper, Windfall, Indiana

Provided by Taste of Home

Categories     Snacks

Time 1h30m

Yield 8 quarts.

Number Of Ingredients 4

8 quarts popped popcorn
1 cup butter, cubed
1/2 cup light corn syrup
1 package (9 ounces) Red Hots candies

Steps:

  • Place popcorn in a large bowl; set aside. In a large saucepan, combine the butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and toss to coat. , Transfer to 2 greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers.

Nutrition Facts : Calories 152 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 161mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

CINNAMON CANDY POPCORN



Cinnamon Candy Popcorn image

this is yummy!! You will need enough granulated sugar to fill a 2 cup measuring container to the top with sugar after you put red hot candies in jar..

Provided by grandma2969

Categories     Lunch/Snacks

Time 1h10m

Yield 6 quarts

Number Of Ingredients 7

1 cup popcorn, unpopped
12 ounces red cinnamon candies, red hots
1 cup butter
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon oil

Steps:

  • Preheat oven to 250*.Pop 1 cup of popcorn -- (you should have about 6 quarts popped).
  • Butter a large roasting pan. Combine the popped corn in the prepared pan. Place in the oven while preparing the glaze.
  • Place red hot candies in a 2 cup measure and fill to the top with granulated sugar. Boil red hot candy, sugar, butter, corn syrup and salt for 5 minutes.
  • Remove from the heat and add baking soda and oil --
  • Stir well and pour over popped corn, tossing quickly to distribute evenly.
  • Bake for 1 hour, stirring every 15 minutes.
  • Remove from oven, Using a metal spatula, free popcorn from the bottom of pan.
  • Let cool completely in the pan.
  • Break into clumps.
  • Store in an airtight container at room temperature for up to 1 week.

Nutrition Facts : Calories 356.8, Fat 30.8, SaturatedFat 19.4, Cholesterol 81.3, Sodium 780.3, Carbohydrate 22.9, Fiber 0.2, Sugar 7.6, Protein 0.5

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