Description
This Red Hot Cinnamon Candy Popcorn recipe features a spicy-sweet cinnamon coating made from Red Hots candies, butter, sugar, and corn syrup, baked to crunchy perfection and finished with a drizzle of white chocolate and festive red sprinkles. Perfect for a bold, fun snack or party treat.
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
Toppings
- 3/4 cup white chocolate chips, divided
- Red sprinkles
Instructions
- Preheat Oven: Preheat your oven to 250 degrees Fahrenheit. Line a large baking sheet with parchment paper and spread the popped popcorn evenly in a single layer on the sheet. Set it aside while you prepare the cinnamon candy coating.
- Make Cinnamon Candy Mixture: In a medium saucepan, melt the butter over medium heat. Stir in the salt, 1 cup of the Red Hots candies, sugar, and light corn syrup. Bring the mixture to a boil, whisking frequently to combine. Once boiling, remove from heat and immediately stir in the baking soda.
- Coat Popcorn: Quickly pour the hot cinnamon candy mixture evenly over the popcorn on the baking sheet. Using a spatula or large spoon, gently toss the popcorn to coat it thoroughly with the cinnamon candy.
- Bake Popcorn: Place the coated popcorn in the preheated oven and bake for 30 minutes. Remove the baking sheet from the oven and toss the popcorn again to evenly coat all pieces. Allow the popcorn to cool slightly.
- Melt White Chocolate: Microwave 1/2 cup of white chocolate chips according to package instructions until smooth and melted. Drizzle the melted white chocolate evenly over the cooled popcorn using a spoon.
- Add Final Toppings: Immediately after drizzling with white chocolate, sprinkle the remaining 1/3 cup Red Hots candies, 1/4 cup white chocolate chips, and red sprinkles on top. Allow the chocolate to set before serving.
Notes
- For best coating results, toss popcorn quickly when adding the hot candy mixture before it hardens.
- You can substitute Red Hots with other cinnamon candies if unavailable, but Red Hots give the signature spicy flavor.
- Use high-quality white chocolate chips to ensure smooth melting without graininess.
- Store leftovers in an airtight container to keep the popcorn crisp for several days.
- If you prefer a less sweet version, reduce sugar by 1-2 tablespoons.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
