Cinnamon Corn Food

CINNAMON POPCORN

Steps:

• Place popcorn in a 15x10x1-in. baking pan. In a small bowl, mix egg white, sugar, cinnamon and salt if desired. Pour over popcorn and mix thoroughly. Bake at 300° for 20 minutes. Cool. Store in an airtight container.

CINNAMON POPCORN RECIPE

Steps:

• Gather the ingredients.
• Add 1 tablespoon of ghee and 3 individual popcorn kernels to a large pot over medium-high heat. Put lid on pot.
• When you hear the first kernel pop, remove lid from the pot, add all remaining popcorn, and replace lid.
• Shake pot periodically until popping eventually comes to a stop. Remove from heat.
• Transfer popcorn to a large bowl.
• Add remaining 1 tablespoon of ghee to pot and melt, using residual heat.
• Add sugar, cinnamon, and salt to the bowl of a mortar and pestle. Grind to a consistency like find sand, something between granules and powder.
• Pour melted ghee evenly over popcorn and quickly toss it around in bowl to coat.
• Sprinkle fine cinnamon sugar onto popcorn and toss again. Adjust seasoning as you see fit.

CINNAMON HEART POPCORN

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.

CINNAMON CANDY CORN

Steps:

• Keep popped popcorn warm in 250 degree oven.
• In a medium saucepan melt butter.
• Add corn syrup, Red Hots, and 1 tsp cinnamon.
• Bring to a boil over medium heat.Stir constantly.
• Boil for 5 minutes.
• Spray turkey roaster with cooking spray, place warm popped corn in and slowly pour over popped corn, mixing thoroughly.
• Bake for 1 hour stirring at 15 minute intervals.
• Cool and store in covered container.

CINNAMON SUGAR KETTLE CORN

Steps:

• Mix granulated sugar and cinnamon together in a small bowl; set aside.
• In a large pot with a lid, heat oil over medium-high heat until hot, but not smoking. Add popcorn kernels and cover. When kernels begin popping, carefully lift lid and sprinkle in confectioner's sugar. Replace lid and continue cooking, shaking pot frequently, until popping begins to slow. Sprinkle with cinnamon-sugar mixture. Replace lid and continue shaking pot until popping has almost stopped (be careful not to burn). Sprinkle with salt and serve immediately.

CINNAMON CORNBREAD

Steps:

• Heat oven to 450°F In an 8 or 9 inch cast iron skillet, melt butter. (I do not have a skillet so used a 9 inch round baking stone). Tilt pan to coat the bottom and then pour the remaining butter into a glass measure.
• In a medium bowl, stir together the cornmeal mix, flour, sugar and cinnamon.
• Add eggs and milk and stir until just blended. Then stir in remaining butter.
• Using a rubber spatula, scrape the batter into the skillet and smooth the top.
• Bake until golden and springy to the touch in the center, about 15 minutes.
• Let cool in pan for 10 minutes before cutting and serving.

CINNAMON CARAMEL CORN

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.

CINNAMON-SUGAR CORN CASSEROLE

Steps:

• Heat 1/2 cup butter and 1/2 cup sugar in a medium size pan until butter melts.
• Stir in flour and blend well; remove from heat Gradually stir in milk Add eggs and baking powder and mix well Fold in corn and pour into a buttered 2 quart casserole Bake at 350 degrees for 40 minutes or until a knife comes out clean when inserted near center Brush with melted butter Sprinkle with sugar and cinnamon.