Cinnamon Candy Popcorn
Transform your favorite movie-night snack into a festive and flavorful treat with this irresistibly crunchy Cinnamon Candy Popcorn! Bursting with bold cinnamon spice and a captivating pop of red color, this recipe is perfect for holidays, party favors, or anytime you crave a sweet snack with a nostalgic candy-coating twist. Made with simple pantry staples like popped popcorn, granulated sugar, and a touch of butter, the magic happens when the candy mixture—infused with ground cinnamon and vibrant red food coloring—is poured over the popcorn and baked to glossy perfection. Quick to prepare and easy to store, this sweet-and-spicy popcorn is sure to be a crowd-pleaser, bringing warmth, crunch, and a touch of whimsy to any gathering!
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Recipe Information
Ingredients
- 10 cups Popped popcorn
- 1 cup Granulated sugar
- 0.25 cup Light corn syrup
- 0.25 cup Unsalted butter
- 0.25 cup Water
- 0.5 teaspoon Red liquid food coloring
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Kosher salt
- 0.25 teaspoon Baking soda
Instructions
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Place the popped popcorn in a large mixing bowl. Make sure to remove any unpopped kernels.
In a medium saucepan, combine the sugar, light corn syrup, butter, water, and salt. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Once boiling, stop stirring and let it cook for 4-5 minutes until it reaches 250°F (121°C) on a candy thermometer.
Remove the saucepan from heat and quickly stir in the cinnamon, red food coloring, and baking soda. The mixture will bubble and foam slightly.
Carefully pour the candy mixture over the popcorn and use a spatula to toss and coat the popcorn evenly. Work quickly as the candy sets fast.
Spread the coated popcorn onto the prepared baking sheet in an even layer.
Bake the popcorn in the preheated oven for 15 minutes, stirring halfway through to ensure even coating.
Remove from the oven and let the popcorn cool completely on the baking sheet. It will harden as it cools.
Break the popcorn into clusters and serve or store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 482 mg | 21% | |
| Total Carbohydrate | 298.7 g | 109% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 244.4 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 217 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
