Day Three Hundred Twenty-Five

Sunday

Feb072021

Reposting this from a few years ago because I feel that you should be reminded often that this is a thing that exists. And it is AMAZING.

(A special nod to the fact that the first time I made this, it was for Alexis to take to school for class treats. She was in kindergarten. I'm not sure which of those is more amazing - that I've been making this for ten years or that she used to take homemade food to school to share.)

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So, internet, how do you feel about these little guys?

Whether you call them Red Hots or Cinnamon Imperials or Those Little Red Things, I probably don't have to tell you that I'm a fan. I heart them, n'at.

I heart them even more when they're on popcorn.

OH. YES. I. DID.

It's Caramel Corn, but with a twist. A big twist because there is no caramel involved. Red Hot Popcorn is the perfect blend of hot and sweet. I made it this weekend to send with Alexis to school for her Valentines Party, but then I had to make it again because we kind-of-sort-of-maybe ate it all before I could put it in treat bags. WHOOPS.

Fortunately, it's really very easy to make. You start by melting one cup of butter in a pan.

And you add 1/2 cup of corn syrup. (I didn't say this was a "healthy" recipe. Ahem.) (Although, now that I do the math, the finished product comes in around 150 calories per cup. Not terrible.)

Pour in a bag of cinnamon imperials.

And I do mean the WHOLE bag. Go big or go home!

You're going to let that simmer over medium heat for a few minutes. Every once in a while, stir the good stuff up.

It's going to seem like the candy is never fully going to melt, but hang in there.

Because after about 8-10 minutes of simmering, you're going to have some cinnamon-flavored liquid gold in your pot.

Once it's melted, you get to pour the tasty stuff over some popcorn.

And then mix it all up.

It will be a little sticky at this point, but that's OK. Spread it out in the biggest oven-safe pan you can find and toss it in the oven at 200 degrees for an hour.

Every once in a while, stir the good stuff up. You'll soon be rewarded with not sticky Red Hot Popcorn that is just the right amount of crispy and OMG SOOOOO GOOD.

It freezes well, so you don't have to worry about making too much. Just split it up between a few freezer bags and you'll have a fantastic snack ready whenever you need it.

Red Hot Popcorn

8 quarts popped popcorn (it doesn't matter how you make it--microwave, stove top, whatever)
1 cup butter
1/2 cup light corn syrup
1 bag (14 oz) Cinnamon Imperials

1. Start by making your popcorn. Place it in a large bowl(s) and set aside. (I had to use 3 bowls because I didn't have one that was big enough to hold it all.)

2. In a large saucepan, combine the butter, corn syrup, and cinnamon imperials. Simmer over medium heat until completely melted (8-10 minutes), stirring occasionally.

3. Pour the melted candy over the popcorn. Toss to coat evenly.

4. Place the Red Hot Popcorn in a large oven-safe pan and bake at 200 degrees for one hour. Be sure to stir every 15 minutes or so, breaking up any large clumps.

5. Allow to cool before storing in an airtight container.

It's some seriously good stuff. You should probably be jealous of the kindergarteners who are each getting a bag of their own.