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    Home » Desserts » Red Hot Cinnamon Popcorn

    Red Hot Cinnamon Popcorn

    Published: Jan 31, 2020 · Modified: Dec 23, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Make your own red hot cinnamon popcorn with this easy recipe! This recipe makes popcorn that's coated with a red hot candy coating.

    Blue dish full of red hot cinnamon popcorn

    We didn't go to the mall very often while I was growing up. Even less frequent were the trips that involved a snack. Every once in a while, though, my mom would stop at the popcorn shop in the mall, and we would get popcorn and limeades.

    I've always liked cinnamon flavored things, so I always picked the cinnamon popcorn. I still crave that cinnamon popcorn, but I can't get it where I live now. So, I've had to learn to make my own version.

    Thankfully, this cinnamon popcorn is really easy to make, and it keeps well. It's a great snack, dessert, or movie-watching treat.

    How To Make Red Hot Cinnamon Popcorn

    Cinnamon popcorn on a baking sheet

    Spread the popped popcorn in a lightly buttered roasting pan. Set pan of popcorn in the oven while you make the candy glaze.

    Melt the butter most of the way. Add the red hots, sugar, corn syrup, and salt.

    Bring to a boil. Once at a boil, let boil for 5 minutes.

    Remove from the heat and carefully stir in cinnamon extract, if using, and baking soda.  Carefully but quickly, pour the glaze over the popcorn and stir to coat.

    Bake for 45 minutes, stirring every 15 minutes.

    Front view of red hot cinnamon popcorn on a blue plateTips 

    • First, work quickly! The candy coating sets up quickly, so you'll want to work fast.
    • Second, the popcorn don't need to be completely coated before it goes into the oven. As you stir the popcorn, it will continue to get covered in the coating while it bakes.
    • Third, gently break up the chunks of popcorn after it comes out of the oven while it's still a little warm.
    • Popcorn: You can use any type of plain popped popcorn that you like.

    Red Hot Cinnamon Popcorn Recipe

    Do I Have to Use the Cinnamon Extract?

    This popcorn has a good, strong cinnamon flavor, but it isn't too spicy. If you want a milder cinnamon flavor, you can omit the cinnamon extract.

    How To Store

    I recommend storing the popcorn in an airtight container to help it stay fresh and crunchy.

    Plate of red hot cinnamon popcorn next to a blue linen napkinMore Popcorn Recipes!

    • Cinnamon Bun Popcorn
    • Easy Popcorn Ball Recipe
    • Birthday Cake Popcorn
    • Caramel Corn
    • Zebra Popcorn Recipe

    If you’ve tried this red hot cinnamon popcorn recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Blue dish full of red hot cinnamon popcorn

    Red Hot Cinnamon Popcorn

    Popcorn covered in a red hot candy glaze.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 5 minutes
    Servings: 10 servings
    Calories: 213kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 3.3 ounce bag plain microwave popcorn, popped about 6-7 cups popped popcorn
    • ¼ cup butter
    • 9 ounces red cinnamon imperial candies (red hots)
    • ¼ cup granulated sugar
    • ¼ cup light corn syrup
    • ½ teaspoon salt
    • ¼ teaspoon baking soda
    • ½ teaspoon cinnamon extract optional

    Instructions

    • Preheat oven to 225 F.
    • Spread popcorn in a lightly buttered roasting pan.
    • Place the pan in the oven to start heating popcorn while you prepare the syrup.
    • In a heavy pan, melt butter most of the way.
    • Add the red hots, sugar, corn syrup, and salt. Bring to a boil and boil for 5 minutes.
    • Remove from heat; carefully stir in baking soda and cinnamon extract.
    • Working quickly, pour over warm popcorn stirring to coat.
    • Bake for 45 minutes, stirring every 15 minutes.
    • Remove from oven, and stir one last time.
    • Let cool.
    • Break into pieces; store in an airtight container.

    Notes

    *Nutrition facts are estimates.

    Nutrition

    Serving: 1serving | Calories: 213kcal | Carbohydrates: 37g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 256mg | Potassium: 40mg | Sugar: 30g | Vitamin A: 160IU | Calcium: 5mg | Iron: 0.2mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Published 3/3/12. Updated 1/31/2020.

    Adapted from thesisterdish.blogspot.com

    « Molten Chocolate Cake
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Sylvia

      April 07, 2021 at 1:27 pm

      5 stars
      This is some really good popcorn ? good recipe!

      Reply
      • Kate

        April 10, 2021 at 2:35 pm

        Thanks so much!

        Reply
    2. Jenifer

      February 08, 2021 at 11:56 am

      5 stars
      Really delicious !! We used cinnamon oil (even more powerful than extract) because that was what we had - wonderful intense flavor

      Reply
      • Kate

        February 08, 2021 at 1:32 pm

        Thank you! I'm glad you liked it!

        Reply
    3. Liz

      December 23, 2020 at 10:05 am

      Could I use honey instead of corn syrup?

      Reply
      • Kate

        December 23, 2020 at 10:09 am

        I haven't tried using honey to say for certain. The corn syrup helps to keep the coating from crystalizing, so I'm not sure how the honey would work out. If you try it, I'd love to hear how it turns out!

        Reply
    4. Sheila

      December 22, 2020 at 3:35 pm

      The popcorn was decent. But I tried “baking” the popcorn. What a mess in my oven. I just popped in the microwave and it was fine.

      Reply
      • Kate

        December 23, 2020 at 9:42 am

        I think there was a misunderstanding. You aren't popping the popcorn in the oven. The popped popcorn in placed in the oven to warm it while you make the coating so that it will be warm and give you a little extra time to work with the syrup before it hardens.

        Reply
    5. Christine Napurski

      November 15, 2020 at 6:56 am

      Can you use butter flavored Pop corn ?

      Reply
      • Kate

        November 16, 2020 at 11:02 am

        I haven't tried using butter flavor to say how it will work out.

        Reply
      • Linda smith

        September 19, 2021 at 6:55 pm

        You stated to bring the candy to a boil. Do you use a candy thermometer and if so what temp?

        Reply
    6. Kristina

      January 22, 2020 at 1:03 pm

      Could I have this recipe sent email

      Reply
      • Kate

        January 22, 2020 at 9:15 pm

        Just below the email sign up box underneath the recipe is teal bar that says "pinterest", "facebook", and "email". If you click "email", you will be able to email the recipe to yourself.

        Reply
    7. Carrie

      March 24, 2019 at 2:12 pm

      I am thinking of making this delicious looking recipe. Is it super crunchy and does the popcorn get soggy/chewy like chocolate covered popcorn?

      Reply
      • Kate

        March 25, 2019 at 7:38 am

        It stays crunchy. The coating forms a candy shell, and it should stay crunchy. However, if you're in a humid area, you will need to store it in an airtight container to help keep it cruncy. Hope that helps! =)

        Reply
      • Penny

        September 10, 2019 at 10:09 pm

        What exactly is cinnamon extract?

        Reply
        • Kate

          September 11, 2019 at 10:54 am

          Hi! It's a concentrated cinnamon flavoring. It's usually sold with the extracts and flavors in near the spices. Hope that helps!

          Reply
          • Penny

            September 12, 2019 at 9:25 pm

            Like the Loraine flavoring the really hot cinn got hard tack

    8. Jerusha Staggs

      December 31, 2018 at 4:50 pm

      5 stars
      My daughter and I made this this afternoon. It's fantastic! Just exactly what I was craving. A bit complicated, but I made a huge batch to last a while (maybe) and will definitely make again.

      Reply
      • Kate

        December 31, 2018 at 10:30 pm

        Thank you! I'm so glad that you liked it! =) Thanks for commenting!

        Reply
    9. Stephanie

      December 23, 2018 at 6:13 pm

      This stuff is wonderful and so easy. A bit messy but definitely worth it. Tastes yummy! I don't understand why the Baking Soda, but it turned out so good I don't care. I will make this again. I did add the cinnamon extract. So pretty and yummy.

      Reply
      • Kate

        December 23, 2018 at 7:39 pm

        Thank you so much! I'm glad you liked it. =) The baking soda helps to make the coating lighter and crispier. Thanks for coming back to comment!

        Reply
    10. Gen

      December 05, 2018 at 9:29 am

      5 stars
      This popcorn rocks! I didn't use the cinnamon flavor and it was still awesome.

      Reply
      • KB

        February 06, 2021 at 7:51 pm

        This popcorn is the business. Love it. I used butter popcorn se really times but I prefer kettle corn. I also sprinkle cayenne pepper in mine for a kick. Love it.

        Reply
        • Kate

          February 08, 2021 at 1:35 pm

          Thank you!

          Reply
        • Jb

          April 23, 2021 at 10:15 pm

          Yes I also use the cayenne pepper. A substantial amount. Live it.

          Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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