Cinnamon Candy Popcorn Recipes

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.

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Pop the popcorn using an air popper according to manufacturer's directions. Place into a large mixing bowl, and set aside.
• Melt the butter in a small saucepan over medium heat. Stir in the sugar, cinnamon, salt, and vanilla, and cook until thick and bubbly. Pour over the popcorn, and stir until the popcorn is evenly coated. Spread the popcorn into a large roasting pan.
• Bake in the preheated oven 10 minutes, then turn the heat off, and allow the popcorn to stay in the oven 20 minutes longer. Remove from oven, and cool completely before serving.

Steps:

• Place popcorn in a large bowl (I used my tupperware that's a bowl make sure bowl is large enough to hold all the popcorn) set aside.
• In a non stick saucepan, combine butter, corn syrup and candies; bring to a boil over medium heat stirring constantly.
• Boil for 5 minutes, stirring occasionally.
• Pour over popcorn and mix thoroughly (be careful very hot) Turn into two greased 15 x 10 x 1 inch baking pans.
• Bake at 250 for 1 hour, stirring every 15 minutes.
• Remove from pans and place on waxed paper to cool.
• Break apart and store in air tight containers.

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.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
• Combine butter, corn syrup, and cinnamon candies in a pot over medium heat. Bring to a boil, and cook for 5 minutes. Pour the syrup over the popcorn in a large, heatproof bowl, and stir to cover the popcorn as evenly as possible. Spread the popcorn out onto the prepared baking sheets.
• Bake in the preheated oven until the candy coating is set, about 30 minutes.

Steps:

• Heat oil in a large pan over a medium to high heat. Add the popping corn and cover. Shake the pan occasionally, until the popping stops. Or, the other option is to use the microwave or a popcorn maker.
• Transfer the popped corn to a large bowl, removing any unpopped corn kernels. If you have a seriously large metallic bowl you can later pour in the candy over the top of the popcorn -The bowl must be big enough to be able to toss the popcorn without it spilling over.
• Using a heavy based pan, combine the sugar, water and food colouring. Stir over heat, without boiling, until the sugar has dissolved . Use the largest saucepan/boiler that you can find.
• Please stand-by the stove whilst the candy is boiling, you will need to stir the mixture frequently. Bring to the boil. Boil uncovered for about 12 to 15 minutes. The temperature should be 150°C using a candy thermometer. If you do not have a thermometer drop a teaspoon of the candy mixture into a glass of water- the mixture should crack.
• Remove the candy mixture from the heat. Add the popcorn and stir quickly (and I do mean quickly!) to coat the popcorn with the candy.
• Spread the popcorn on foil lined trays to cool. Separate the popcorn as it is cooling with a wooden spoon or hands (be careful it is not too hot though!).
• Store in an airtight container for 3 - 4 days. The candied popcorn is best eaten after the candy has fully set and dried.

Steps:

• 1. Make your popcorn the old fashioned way, or you can use an air popper. Place 2 tbls. oil in a large pot over medium heat, dump in 1/2c. popcorn, shake to coat popcorn with the oil. Keep shaking the pot to prevent burning.
• 2. When popcorn is finished place it in the brown paper bag and set it aside.
• 3. In a microwave safe lg. bowl melt the stick of butter, then add in red hots and corn syrup. Cook for 1 minute intervals stirring every minute until all red hots are melted.
• 4. Carefully remove bowl and pour contents in brown bag over the popcorn. Crinkle the top of the bag tightly and carefully start shaking the bag.
• 5. Shake for about 1 minute or until popcorn is completely covered.
• 6. Lay sheets of wax paper down on your table and pour the popcorn out, be careful it may still be hot. Separate the kernels (I take this chance to pick out any unpopped kernels) and let sit until cooled. Store in a air tight container and enjoy.
• 7. Once you make this recipe a couple of times you'll become a pro. Adjust the redhots to your taste add in some extra red food coloring to really make the red pop for Christmas.

Steps:

• 1. place popcorn in large bowl and set aside
• 2. in a large sause pan combine butter,corn syrup,and candies and bring to a boil over med heat.... sirring constatly
• 3. boil for 5 min, sirring occatitonaly
• 4. pour over popcorn and mix thoughtly...... turn popcorn into 2 greased pans 15-x10in.x 1in baking pans
• 5. bake at 250 for and hour sirring every 15 mins.... remove from pans and place on wax paper to cool.. break apart and store in air tight containers or zip lock bags....