Ah, cinnamon popcorn. It has long been my favorite flavor from Topsy’s, our local popcorn maker. Topsy’s is a staple in most (maybe all) of Kansas City’s big malls/shopping centers. Even our dying neighborhood mall with approximately 7 stores still has a Topsy’s, which smells amazingly good as Mike and I walk laps there in the winter. Yup, we are mall walkers. We’re still cool though. Well, we think we are cool.
Anyway, Topsy’s is awesome, but I wanted to recreate the cinnamon popcorn at home. I doubted my ability to do this, but this recipe is spot on. It is so good.
I used an air popper to pop the corn. The air popper is a relatively new addition to my kitchen and I love it. I wish I bought one years ago. It is really the only way I can make popcorn without burning a large percent of the kernels. It is one of my best $20 purchases ever.
The recipe calls for 6 to 7 quarts of popped corn. Ask Poppy tells me that one ounce of unpopped popcorn yields one quart popped.
This recipe is adapted from Recipe Goldmine.
What You Need
- 6 to 7 quarts popped corn
- 1 12 oz package Red Hots candies (like these)
- Granulated sugar
- 1/2 c butter
- 1/2 c corn syrup
- 1 t salt
- 1/2 t baking soda
- 1 t butter flavoring
- 1/8 to 1/4 t oil of cinnamon
(I used an artificial cinnamon candy flavoring and it worked just fine)
What You Do
Heat oven to 250°. Place the popped corn on a rimmed baking sheet (or two, depending on the size of your baking sheet). Set aside.
Place the Red Hots in a 2 cup liquid measuring cup. Pour sugar over the Red Hots until the cup is completely filled with sugar. Place this sugar/Red Hots mixture in a saucepan. Add the butter, corn syrup, and salt. Bring the contents of the saucepan to a boil over medium-high heat. Boil for 5 minutes.
Remove the saucepan from the heat. Add the baking soda, butter flavoring, and cinnamon oil. Stir to combine.
Pour the candy over the popcorn. Toss lightly with a wooden spoon to coat. Bake the coated popcorn for 1 hour, stirring ever 15 minutes.