That is some bright popcorn. I hope I didn’t scare you away!
I’m kicking myself because this popcorn would have been perfect for Valentine’s day last week. Oh well; I think this popcorn is perfect any time of the year. My mom always makes it for Super Bowl Sunday every year. Darn. Missed that too.
This sweet snack might not be for everyone, but I personally love it.
This popcorn is intense. Intense in a good way, of course. It’s covered in a crispy-sweet cinnamon coating and drizzled with white chocolate. The coating is made with Red Hots! I love cinnamon candy.
I pretty much made myself sick on this stuff, it was so good. Very addicting! I love any kind of popcorn; buttered, cheese, kettle, caramel – you name it, I love it. What’s your favorite kind? Eric and I have been going crazy with the Jiffy Pop lately. Yes, they still make Jiffy Pop! I’d never made it before until a few weeks ago. It’s kind of dangerous, isn’t it? Your hand gets close to the stove burner when you’re shaking it. The first time we made it, we accidentally unsealed the container and popcorn flew all over the stove and kitchen. A Jiffy Flop, if you will.
Red Hot Cinnamon White Chocolate Popcorn
2/3 cup unpopped popcorn kernels
1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 cup light corn syrup
1 cup Red Hot candies
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup white chocolate chips
1 tablespoon shortening
Heat oven to 250 degrees F. Coat a large cookie sheet with cooking spray.
Place popcorn in a paper bag, and microwave 3-4 minutes or until popped. Place popcorn on cookie sheet.
Melt butter in a medium saucepan over medium heat; whisk in sugar, corn syrup, Red Hots and salt. Continue to cook and whisk until Red Hots are dissolved. Boil for an additional 2 minutes, whisking frequently. Whisk in baking soda until combined.
Pour hot syrup over popcorn, and toss until well coated. Bake 45 minutes, stirring every 15 minutes, until crisp. Transfer popcorn to a sheet of waxed paper to cool.
In a small Ziplock bag, combine white chocolate chips and shortening. Microwave 1-2 minutes or until melted and smooth, kneading the bag every 30 seconds. Cut tip off corner of bag and pipe white chocolate on top of popcorn. Allow to dry.