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Cinnamon Candy Popcorn
6 quarts freshly popped popcorn (1 cup unpopped)12 ounces red hots (cinnamon candies)
Granulated sugar (see directions)
1 cup butter
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon oilPreheat the oven to 250 degrees F. Butter a large roasting pan. Combine the popped corn in the prepared pan. Place in the oven while preparing the glaze.Place red hots into a 2 cup measure and fill to the top with sugar. Boil red hots, sugar, butter, corn syrup and salt for 5 minutes. Remove from heat and add soda and oil. Stir well and pour over popped corn, tossing quickly to distribute evenly. Bake for 1 hour stirring every 15 minutes.Remove from oven. Using a metal spatula, free the popcorn from the bottom of the pan. Let cool completely in the pan.Break into clumps. Store in an airtight container at room temperature for up to 1 week.Yields 6 quarts.
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