tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
2
tablespoons honey
6
tablespoons (3/4 stick) unsalted butter, at room temperature, cut into thin pats
1
tablespoon ground cinnamon
Prep Time
15 minutes
Cook Time
8 to 10 minutes
1. Preheat oven to 250°F. Place popcorn and pecans in 5-quart ovenproof bowl or Dutch oven. Bake 15 minutes.
2. Combine sugars, corn syrup, Frank's RedHot 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°F on candy thermometer). Do not stir. Remove from heat.
3. 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 2 weeks.
*If popcorn mixture sets too quickly, return to oven to rewarm. Popcorn mixture may be shaped into 3-inch balls while warm, if desired.
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