Description
This Red Hot Cinnamon Candy Popcorn is a fiery and sweet snack perfect for parties or a spicy treat. Crisp popcorn coated in a molten cinnamon candy glaze, baked to perfection, then drizzled with creamy white chocolate and topped with extra candies and sprinkles for a festive finish.
Ingredients
Scale
Popcorn Base
- 8 cups popped popcorn
Cinnamon Candy Coating
- 1/2 cup butter
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 1 1/3 cups Red Hots candies, divided
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Toppings
- 3/4 cup white chocolate chips, divided
- Red sprinkles
Instructions
- Preheat and Prepare Popcorn: Preheat your oven to 250 degrees Fahrenheit and line a large baking sheet with parchment paper. Spread the popped popcorn evenly in a single layer on the prepared sheet and set aside.
- Make Cinnamon Candy Sauce: In a medium saucepan over medium heat, melt the butter. Stir in salt, 1 cup of Red Hots candies, sugar, and light corn syrup. Bring the mixture to a boil while whisking frequently to combine all ingredients thoroughly. Remove from heat and immediately stir in the baking soda until fully incorporated.
- Coat Popcorn: Quickly pour the hot cinnamon candy mixture evenly over the popcorn on the baking sheet. Toss gently but thoroughly to coat all popcorn pieces with the candy glaze.
- Bake and Toss: Place the coated popcorn in the preheated oven and bake for 30 minutes. Remove from the oven and toss the popcorn again to distribute the coating evenly. Allow the popcorn to cool completely.
- Melt White Chocolate: Melt 1/2 cup of white chocolate chips in the microwave according to package instructions, heating until the chocolate is smooth and creamy.
- Drizzle and Decorate: Using a spoon, drizzle the melted white chocolate over the cooled popcorn. Immediately sprinkle with the remaining 1/3 cup Red Hots candies, 1/4 cup white chocolate chips, and red sprinkles to finish.
Notes
- Use fresh popped popcorn for best texture; avoid microwave popcorn as it may be too oily.
- Stirring quickly when adding the baking soda ensures the candy mixture foams and aerates, creating a lighter coating.
- If you want less heat, reduce the amount of Red Hots candies slightly.
- Store popcorn in an airtight container to keep it crisp for up to 3 days.
- You can substitute white chocolate chips with candy melts or a similar confection if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
