Description
This Red Hot Cinnamon Candy Popcorn recipe combines sweet and spicy flavors with a crispy, buttery popcorn base coated in a cinnamon candy mixture and drizzled with white chocolate. Perfect for a festive snack or party treat, it balances heat from Red Hots candies with the sweetness of butter and sugar for a unique and irresistible crunchy delight.
Ingredients
Scale
Popcorn Base
- 8 cups popped popcorn
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
Decoration
- 3/4 cup white chocolate chips, divided
- Red sprinkles
Instructions
- Preheat and Prepare Popcorn: Preheat oven to 250° F. Line a large baking sheet with parchment paper. Spread the popped popcorn in a single layer on the sheet and set aside.
- Melt and Mix Candy Coating: In a saucepan over medium heat, melt the butter. Stir in the salt, 1 cup of Red Hots candies, sugar, and corn syrup. Bring the mixture to a boil while whisking frequently to combine evenly. Remove from heat and stir in the baking soda, which will cause bubbling.
- Coat Popcorn with Candy Mixture: Working quickly, pour the hot cinnamon candy mixture over the popcorn on the baking sheet. Lightly toss the popcorn to distribute the coating evenly.
- Bake the Coated Popcorn: Place the baking sheet in the preheated oven and bake for 30 minutes. Remove from oven and toss the popcorn again to coat evenly. Allow it to cool completely.
- Melt White Chocolate: Melt 1/2 cup of white chocolate chips in the microwave according to package instructions, stirring until smooth and creamy.
- Drizzle White Chocolate and Decorate: Using a spoon, drizzle the melted white chocolate evenly over the cooled popcorn. Immediately sprinkle the remaining 1/3 cup Red Hots candies, 1/4 cup white chocolate chips, and red sprinkles on top to decorate.
Notes
- Ensure the popcorn is as fresh as possible for optimal crunch.
- Using parchment paper prevents sticking and makes cleanup easier.
- Work quickly when pouring the hot candy mixture, as it cools and hardens fast.
- Adjust the amount of Red Hots candies to control spice level.
- White chocolate chips can be replaced with almond bark or candy melts for variation.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
