Cinnamon Red Hot Popcorn
Source of Recipe
the web
List of Ingredients
10 cups air-popped popcorn
1 1/2 cups (7 ounces) coarsely chopped pecans
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup light corn syrup
3 tablespoons pepper sauce
2 tablespoons honey
6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into
thin pats
1 tablespoon cinnamon Recipe
Preheat oven to 250 degrees.
Place popcorn and pecans in 5-quart ovenproof bowl or Dutch oven.
Bake 15 minutes.
Combine sugars, corn syrup, pepper sauce and honey in 2-quart saucepan.
Bring to a full boil over medium-high heat, stirring just until sugars
dissolve.
Boil about 6 to 8 minutes or until soft-crack stage (290 degrees on
candy thermometer).
Do not stir. Remove from heat.
Gradually add butter and cinnamon to sugar mixture, stirring gently
until well blended.
Pour over popcorn, tossing to coat evenly. Spread popcorn mixture on
greased baking sheets, using two forks.
Cool completely. Break into bite-size pieces. Store in airtight
container up to two weeks.
Makes 18 cups.
Note: If popcorn mixture sets to quickly, return to oven to rewarm
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