In honor of Valentine's Day, I made cinnamon popcorn. For myself. Because Lance doesn't like cinnamon and the visions of individually cellophane bags with pink curling ribbon filled with popcorn turned into more of a headache than I would have imagined. Would I make this again in the future? Maybe. You see, the end result was too buttery for my preference and not a strong enough cinnamon-candy flavor. I had to walk a very fine line between over boiling the candy mixture and making sure the Red Hots had melted down. In the future I might try and tweak the recipe to include less butter. It was also a challenge to get all of the popcorn evenly coated. This combined with stirring it every 15 minutes for an hour, made it for a somewhat annoying Valentine's Day treat. By the time it was all said and done, tasty-enough treat, for the pregnant woman who wants popcorn and Hot Tamales.
Ingredients:
8 quarts plain popped popcorn
1 cup margarine or butter
½ cup light corn syrup
1 package ( 9-oz ) red-hot candies
Preheat oven to 250 degrees.
Place popcorn in a large bowl and set aside. In a saucepan, combine margarine or butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Pour over popcorn and mix thoroughly. Turn into two greased15-inch x 10-inch x 1-inch baking pans. Bake at 250 for one hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers or plastic bags.
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