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Cinnamon Red-Hot Popcorn




Source of Recipe


David


List of Ingredients




Cinnamon Red-Hot Popcorn

12 cups air-popped popcorn (1/2 cup unpopped) 1 1/2 cups coarsely chopped
pecans 3/4 cup sugar 3/4 cup packed light brown sugar 1/2 cup light corn syrup 1/4 cup Louisiana Hot Sauce 2 tbsp. honey 1 tbsp. ground cinnamon 6 tbsp. butter, cut into thin pats




Recipe



1. Place popcorn and nuts in large roasting pan. Heat in 250°F oven for 15
minutes.
2. Combine sugar, brown sugar, corn syrup, Red Hot sauce and honey in 2-quart saucepan. Heat to boiling over high heat, stirring just until
sugars dissolve. Boil 6 to 8 minutes or until soft crack stage (290°F on
candy thermometer). Do Not Stir. Remove from heat.
3. Gently stir in butter and cinnamon. Pour over popcorn in three additions, stirring well to coat evenly.* Spread apart on greased baking sheets, using two forks. Cool completely. Break up into bite-size pieces. Store airtight for up to 2 weeks.

Makes 16 cups.