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Cinnamon Candy Popcorn

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“Much prettier than caramel popcorn and tastier. Looks great in bowls or strung on the tree.”
READY IN:
1hr 40mins
YIELD:
8 quarts
UNITS:
US

Ingredients Nutrition

  • 8 quarts plain popped popcorn (not microwave)
  • 1 cup butter
  • 12 cup light corn syrup (not dark it will effect the color)
  • 1 (9 ounce) package red-hot candies

Directions

  1. Place popcorn in a large bowl (I used my tupperware that's a bowl make sure bowl is large enough to hold all the popcorn) set aside.
  2. In a non stick saucepan, combine butter, corn syrup and candies; bring to a boil over medium heat stirring constantly.
  3. Boil for 5 minutes, stirring occasionally.
  4. Pour over popcorn and mix thoroughly (be careful very hot) Turn into two greased 15 x 10 x 1 inch baking pans.
  5. Bake at 250 for 1 hour, stirring every 15 minutes.
  6. Remove from pans and place on waxed paper to cool.
  7. Break apart and store in air tight containers.

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