Make your own red hot cinnamon popcorn with this easy recipe!
Published 3/3/12. Updated 11/26/18.
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. So, it’s a great movie-watching treat.
Tips for making cinnamon popcorn
First, work quickly! The candy coatin sets up quickly, so you’ll want to work fast.
However, 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.
Second, gently break up the chunks of popcorn after it comes out of the oven while it’s still a little warm.
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.
More Popcorn Recipes!
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Red Hot Cinnamon Popcorn
Ingredients
- 3.3 ounce bag plain microwave popcorn (about 6-7 cups popped)
- 1/4 cup butter
- 9 ounces red cinnamon candies ((red hots))
- 1/4 cup granulated sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon extract (optional)
Instructions
- Preheat oven to 225 F.
- Spread popcorn in a lightly buttered roasting pan.
- Start baking 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 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 Information
Adapted from thesisterdish.blogspot.com
Carrie says
I am thinking of making this delicious looking recipe. Is it super crunchy and does the popcorn get soggy/chewy like chocolate covered popcorn?
Kate says
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! =)
Penny says
What exactly is cinnamon extract?
Kate says
Hi! It’s a concentrated cinnamon flavoring. It’s usually sold with the extracts and flavors in near the spices. Hope that helps!
Penny says
Like the Loraine flavoring the really hot cinn got hard tack
Jerusha Staggs says
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.
Kate says
Thank you! I’m so glad that you liked it! =) Thanks for commenting!
Stephanie says
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.
Kate says
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!
Gen says
This popcorn rocks! I didn’t use the cinnamon flavor and it was still awesome.