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Cinnamon Candy Popcorn

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Ingredients (makes 12 cups)

  • 3 quarts air popped popcorn (½ half cup before popping)
  • ½ cup butter (1 stick)
  • 9 ounces Red Hots or Cinnamon Imperials (1⅛ cups)
  • ¼ cup sugar
  • ⅓ cup light corn syrup
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • ½ teaspoon baking soda

Directions

  1. Preheat oven to 250°F .
  2. Place popcorn in a large, ungreased, shallow stainless steel bowl (15 inch diameter).
  3. Combine butter, cinnamon candy, sugar and corn syrup in a medium saucepan.
  4. Bring to a boil over medium-low heat, stirring frequently.
  5. Boil for 5 minutes without stirring.
  6. Remove from heat and add salt, vanilla and baking soda; stir well. Mixture will sputter and become thick and foamy.
  7. 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.
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To bake in a baking pan:

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