Cinnamon Heart Popcorn

Cinnamon Heart Popcorn

8 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    35 m
  • Ready In

    40 m
CLField
Recipe by  CLField

“A favorite on Valentines Day! From Doreen P.”

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Ingredients

Adjust Servings

Original recipe yields 8 cups

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Directions

  1. Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
  2. Combine butter, corn syrup, and cinnamon candies in a bowl over medium heat. Bring to a boil, and cook for 5 minutes. Pour the syrup over the popcorn in a large, heatproof bowl, and stir to cover the popcorn as evenly as possible. Spread the popcorn out onto the prepared baking sheets.
  3. Bake in the preheated oven until the candy coating is set, about 30 minutes.

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Reviews (8)

Rate This Recipe
Tami
30

Tami

This tasty treat is spectacular. I have made it many times now and am so pleased. I LOVE Red Hots. This popcorn is delicately coated in the cinnamon confection and is a breeze to make. I agree with RMSR, the butter can be cut. I've experimented and think that 1/2 cup butter is best with about 1/4 cup more cinnamon candies. Enjoy!!!

CHRISTAL88
28

CHRISTAL88

This was very good, a great way to use up leftover candy hearts. The other reviewer said she had problems with the length of time baking in the oven along with the pocorn being chewy, I belive that is because she used honey and not the corn syrup. But I do agree that the butter can be cut down to 1/4 cup, I found that to be enough for the coating. I also sugest that you keep the popcorn warm in the oven until you are ready to pour on the candy, this will help it to coat more even when you stir it in.

RMSR
22

RMSR

The only changes were to use honey instead of corn syrup (didn't have any) and only one cup of the hearts. I thought the flavour of the candies came through well enough this way. I did bake them longer than 30 minutes (closer to an hour) but they're still quite sticky (set, but not completely- was afraid to burn them if left longer). There was still an excess amount of the coating after the baking stage, which left the popcorn chewy, not crunchy. I would use more popcorn next time and maybe a little less butter as they were greasy.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 242 cal
  • 12%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 0.5 g
  • 1%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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