CINNAMON CANDY POPCORN
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
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.
CANDY POPCORN
I remember having candied popcorn when I visited my grandparents as a young child. We would visit a kiosk where we would watch the popcorn being made. The hardest decision was always what colour to choose. This recipe was given to me from a friend. This recipe makes 5 to 6 cups of delicious candied popcorn This syrup gets extremely hot-please watch it cooking the WHOLE time it is on the stove. Be very careful not to get any on your hands.
Provided by Jubes
Categories Candy
Time 55m
Yield 15 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 119.2, Fat 1.8, SaturatedFat 0.2, Sodium 0.3, Carbohydrate 26.7, Sugar 26.6
CINNAMON-SUGAR POPCORN
I first tried this when I was visiting my sister in West Virginia. After trying it, I loved it, however I neglected to ask her for the recipe. 10 years later, I have it, and I still love it! The kids can help make it if you use an air popper (which I did to reduce fat and calories...there's enough in the butter!) I used my deep dish lasagna pan to cook it in the oven. You can use a roasting pan or any other large, deep dish pan. It makes a lot, so either invite your friends or store it in an airtight container for later.
Provided by MACCO
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h45m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 113.6 calories, Carbohydrate 17.8 g, Cholesterol 10.2 mg, Fat 4.4 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 100.3 mg, Sugar 8.5 g
CINNAMON HARD CANDY
My Amish aunt made dozens of these spicy red squares for holiday gatherings when I was a tot. I'd always look for them glowing among the other candies she'd carry in! Nowadays, I stir up her recipe for my family.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 pound.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 310° (hard-crack stage). Remove from the heat; stir in oil and food coloring, keeping face away from the mixture as the odor with be very strong. , Immediately pour onto a greased baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife, score into 1-in. squares. Re-cut rectangle along scored lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 0 fiber), Protein 0 protein.
CINNAMON HEART POPCORN
A favorite on Valentines Day! From Doreen P.
Provided by CLField
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 40m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 242 calories, Carbohydrate 30.1 g, Cholesterol 30.5 mg, Fat 13.9 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 7.7 g, Sodium 153.9 mg, Sugar 15.4 g
CANDIED POPCORN SNACK
"I got this family-favorite recipe in the 1950's," remarks Victoria Walzer of Lakeport, California. "It makes a big chewy batch that you can't stop eating until it's gone!"
Provided by Taste of Home
Categories Snacks
Time 10m
Yield 6 quarts.
Number Of Ingredients 6
Steps:
- Place popcorn in a large roasting pan. In a large saucepan, combine remaining ingredients; cook and stir over low heat just until mixture comes to a boil. Pour over popcorn and toss to coat. Cool. Store in an airtight container.
Nutrition Facts : Calories 185 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 1g protein.
CINNAMON CANDY POPCORN
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
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
RED-HOT CANDY POPCORN
Make and share this Red-Hot Candy Popcorn recipe from Food.com.
Provided by Pumpkie
Categories Candy
Time 1h40m
Yield 8 quarts
Number Of Ingredients 4
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.
Nutrition Facts : Calories 387.6, Fat 24.5, SaturatedFat 14.8, Cholesterol 61, Sodium 179.2, Carbohydrate 41.3, Fiber 4.6, Sugar 6, Protein 4.4
CINNAMON TOAST POPCORN
This snackable pile of lightly sweetened popcorn is reminiscent of buttery cinnamon toast and the perfect treat for two or four (or one!). You can easily make another batch to serve a crowd. Popcorn is coated in syrup and toasted in a pot to create a shell of caramelized sugar that's dusted with cinnamon. Five minutes out of the pot, the popcorn cools to a soft crispness, but if you bake it for just 10 minutes, the popped kernels dry all the way through and become crunchy to their core. This treat is delicious on its own or as part of a dessert board with gingerbread biscotti, iced oatmeal cookies or any other cookies of your choice.
Provided by Jerrelle Guy
Categories quick, snack
Time 20m
Yield About 4 cups
Number Of Ingredients 6
Steps:
- Heat the oven to 350 degrees and have a large sheet pan lined with parchment paper nearby.
- In a large, heavy-bottomed pot, combine the sugar, butter, corn syrup, salt and 1 tablespoon water. Cook over medium-high heat, stirring with a large metal spoon or rubber spatula, until the butter melts and the mixture turns into thick bubbling syrup, about 1 minute. Cook until it begins to smell toasty, about 1 more minute, then add the popcorn, carefully tossing every 2 to 3 seconds, until it starts to brown lightly, another 1 to 2 minutes. Begin tossing constantly for another minute or two until the popcorn turns deep golden brown in most spots, being careful to never let it burn. Remove from the heat, sprinkle with the cinnamon and toss a final time to coat.
- Immediately pour the toasted popcorn onto the lined sheet pan and spread in an even layer. Bake until a shade darker, 8 to 10 minutes. Cool the popcorn on the pan on a rack for 5 to 10 minutes to harden. Toss a final time to break up any clumps and serve.
CINNAMON ROLL POPCORN
A sweet and sumptuous popcorn, with flavors reminiscent of a cinnamon roll!
Provided by kayla.rae
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet.
- Place popcorn in a large bowl.
- Combine brown sugar, butter, corn syrup, and salt together in a saucepan; bring to a boil, stirring occasionally. Remove from heat and cool while stirring constantly for 2 minutes.
- Stir cinnamon, vanilla extract, and baking powder into butter mixture. Pour butter mixture over popcorn and toss to coat. Mix walnuts into popcorn mixture. Spread popcorn in a single layer onto the prepared baking sheet.
- Bake popcorn in the preheated oven until coating is set, 10 to 12 minutes. Cool slightly before breaking apart.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 44.1 g, Cholesterol 30.5 mg, Fat 21.4 g, Fiber 2.6 g, Protein 3.4 g, SaturatedFat 8.2 g, Sodium 199.8 mg, Sugar 30 g
HOT CINNAMON CANDY
Make and share this Hot Cinnamon Candy recipe from Food.com.
Provided by MizzNezz
Categories Candy
Time 2h36m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle 18x24-inch strip of heavy duty foil with powdered sugar.
- Mix next 3 ingredients in large, heavy saucepan.
- Stir on med heat until sugar dissolves.
- Boil, without stirring to hard crack stage on candy thermometer.
- Remove from heat.
- Stir in oil and color.
- Pour onto foil, cool.
- Break into pieces.
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- Preheat oven to 250° F. Line a large baking sheet with parchment paper. Place the popped popcorn in a single layer on the sheet and set it aside.
- p id=”instruction-step-2″>2. Melt the butter over medium heat in a saucepan. Stir the salt, 1 cup Red Hots candies, sugar, and corn syrup into the melted butter. Bring ingredients to a boil, whisking frequently. Remove from heat and stir in the baking soda.
- id=”instruction-step-3″>3. Working quickly, pour the cinnamon candy mixture on top of the popcorn on the baking sheet and lightly toss to coat.
- id=”instruction-step-4″>4. Place the baking sheet of cinnamon candy-coated popcorn into the preheated oven for 30 minutes. Remove from the oven and toss the popcorn again to coat evenly. Allow to cool.
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