 Cinnamon Popcorn
Makes 18 cups
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Image © Publications International, Ltd.
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Cinnamon Popcorn
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Ingredients
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10
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cups air-popped popcorn (1/2 cup unpopped)
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1-1/2
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cups (7 ounces) coarsely chopped pecans
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3/4
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cup granulated sugar
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3/4
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cup packed light brown sugar
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1/2
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cup light corn syrup
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3
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tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
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2
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tablespoons honey
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6
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tablespoons (3/4 stick) unsalted butter, at room temperature, cut into thin pats
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1
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tablespoon ground cinnamon
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Prep Time
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15 minutes
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Cook Time
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8 to 10 minutes
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1. Preheat oven to 250°F. Place popcorn and pecans in 5-quart ovenproof bowl or Dutch oven. Bake 15 minutes.
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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.
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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.
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*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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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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