Cooking School: A Sweet and Crunchy Treat

​The Cooking School staff at Jungle Jim’s International Market has had cinnamon on the brain lately. We have been enjoying a highly fragrant and delicious tea from Harney & Sons Fine Teas called Hot Cinnamon Sunset. You can find this wonderful tea near Sherwood Forest in the International Department. We also love the Backroad Country Old Fashioned Cinnamon Twists. To continue the cinnamon obsession, we made a batch of Cinnamon Candy Popcorn. It’s a fun and easy snack to make and it’s a pretty red color just right for a Valentine’s Day gift. 

​Combine the butter, cinnamon candy, sugar and corn syrup in a medium saucepan. Bring to a boil over medium-low heat, stirring frequently. Boil for 5 minutes without stirring. Remove from heat and add salt, vanilla and baking soda; stir well. Mixture will sputter and become thick and foamy.

​Pour the hot cinnamon mixture over the popped popcorn and stir to coat as evenly as possible. Bake for 1 hour, stirring every 15 minutes. Cool completely on waxed paper and break apart. Makes 12 cups.

​This is an easy gift to package up. It’s portable and delicious.

Cinnamon Candy Popcorn

3 quarts air popped popcorn (1/2 half cup before popping)
1/2 cup butter (1 stick)
9 ounces Red Hots or Cinnamon Imperials (1-1/8 cups)
1/4 cup sugar
1/3 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda

Preheat oven to 250 degrees. Place popcorn in a large, ungreased, shallow stainless steel bowl (15 inch diameter).

Combine butter, cinnamon candy, sugar and corn syrup in a medium saucepan. Bring to a boil over medium-low heat, stirring frequently. Boil for 5 minutes without stirring. Remove from heat and add salt, vanilla and baking soda; stir well. Mixture will sputter and become thick and foamy. Pour over popcorn and stir to coat as evenly as possible. Bake for 1 hour, stirring every 15 minutes. Cool completely on waxed paper and break apart. Makes 12 cups.

To bake in a baking pan:  Place popcorn a a large bowl. Pour cooked cinnamon mixture over corn and stir well. Turn into a greased 15 x10-inch baking pan and bake as above.

Want to join us for a class in the Cooking School? Get all the information you need here!