Cinnamonpopcorn Recipes

Steps:

• Place popcorn in a 15x10x1-in. baking pan. In a small bowl, mix egg white, sugar, cinnamon and salt if desired. Pour over popcorn and mix thoroughly. Bake at 300° for 20 minutes. Cool. Store in an airtight container.

Steps:

• Heat oven to 350°F. Remove and discard unpopped kernels from popped popcorn. In large bowl, mix popcorn, cereal, peanuts and raisins; set aside.
• In 1-quart saucepan, heat corn syrup, honey, butter and cinnamon to boiling. Remove from heat; stir in vanilla. Pour over cereal mixture; toss until evenly coated. Spread in ungreased 15x10x1-inch pan.
• Bake 15 minutes, stirring occasionally. Cool pan on cooling rack, stirring occasionally. Store loosely covered.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet.
• Place popcorn in a large bowl.
• Combine brown sugar, butter, corn syrup, and salt together in a saucepan; bring to a boil, stirring occasionally. Remove from heat and cool while stirring constantly for 2 minutes.
• Stir cinnamon, vanilla extract, and baking powder into butter mixture. Pour butter mixture over popcorn and toss to coat. Mix walnuts into popcorn mixture. Spread popcorn in a single layer onto the prepared baking sheet.
• Bake popcorn in the preheated oven until coating is set, 10 to 12 minutes. Cool slightly before breaking apart.

Steps:

• Place popcorn in a large bowl.
• Lightly coat popcorn with cooking spray; toss well.
• Repeat procedure.
• Combine sugar, cinnamon and salt in a small bowl.
• Drizzle popcorn with melted butter; toss well.
• Sprinkle with sugar mixture; toss well to coat.

Steps:

• Put the sugar in a small saucepan with 2 tbsp water and dissolve over a gentle heat. Bring to the boil, but don't stir at all. When the sugar is a dark golden caramel colour, whisk in the butter. Remove from the heat and pour in the double cream (stand back as it may spit), stir vigorously, then add the ground cinnamon.
• Pop the popcorn kernels in a saucepan with a tight-fitting lid for 4 mins, then remove from the heat and pour over the sugar glaze, tossing the popcorn until evenly coated.

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Pop the popcorn using an air popper according to manufacturer's directions. Place into a large mixing bowl, and set aside.
• Melt the butter in a small saucepan over medium heat. Stir in the sugar, cinnamon, salt, and vanilla, and cook until thick and bubbly. Pour over the popcorn, and stir until the popcorn is evenly coated. Spread the popcorn into a large roasting pan.
• Bake in the preheated oven 10 minutes, then turn the heat off, and allow the popcorn to stay in the oven 20 minutes longer. Remove from oven, and cool completely before serving.

Steps:

• Place popcorn in a large bowl; set aside. In a large saucepan, combine the butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Pour over popcorn and toss to coat. , Transfer to 2 greased 15x10x1-in. baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers.

Steps:

• Preheat oven to 250 degrees. Place popcorn in a large bowl. Melt butter in a medium heavy-bottomed saucepan over medium heat. Stir in sugar, corn syrup, cinnamon, food coloring, and 1/2 teaspoon salt; cook, stirring occasionally, until sugar dissolves. Raise heat; bring to a boil (do not stir). Cook until syrup reaches 245 degrees to 250 degrees (firm-ball stage) on a candy thermometer, 2 to 4 minutes. Add caramel to popcorn; stir to coat.
• Spread mixture on a rimmed baking sheet, and bake until crisp, about 45 minutes, stirring twice. Remove from oven, and immediately sprinkle with remaining salt. Let cool, then break into clusters.

Steps:

• Preheat oven to 250*.Pop 1 cup of popcorn -- (you should have about 6 quarts popped).
• Butter a large roasting pan. Combine the popped corn in the prepared pan. Place in the oven while preparing the glaze.
• Place red hot candies in a 2 cup measure and fill to the top with granulated sugar. Boil red hot candy, sugar, butter, corn syrup and salt for 5 minutes.
• Remove from the heat and add baking 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 popcorn from the bottom of pan.
• Let cool completely in the pan.
• Break into clumps.
• Store in an airtight container at room temperature for up to 1 week.