Cinnamon Candy Popcorn

READY IN: 1hr 10mins
Recipe by grandma2969

this is yummy!! You will need enough granulated sugar to fill a 2 cup measuring container to the top with sugar after you put red hot candies in jar..

Top Review by whitan

I have had cinnamon popcorn only once long ago; but I remember just how delicious it was. That's why I was excited about finding this recipe.

I followed the recipe exactly, and this popcorn was as wonderful as I remember. I took a batch to work to share and get feedback to see if it was something I should add to my holiday treat list. The red color was a bit off-putting to most it seemed. The bag sat on the break table for several hours before anyone actually tried it. But then person after person was tracking me down to tell me how remarkable the popcorn was. While it's not everyone's cup of tea, those who like it, love it! It is definitely now on my holiday list to share with those I really like.

Note: I asked my pharmacy to order me cinnamon oil. You can find it at some craft/candy supply stores, but it is more expensive buying that way as the vials of oil are tiny and approximately $3 each. I was able to get a full ounce of cinnamon oil from the pharmacy for $8, which will allow me to make quite a bit of cinnamon popcorn for the season at a reasonable price.

I really love this recipe and thank you for sharing it.

Ingredients Nutrition


  1. Preheat oven to 250*.Pop 1 cup of popcorn -- (you should have about 6 quarts popped).
  2. Butter a large roasting pan. Combine the popped corn in the prepared pan. Place in the oven while preparing the glaze.
  3. 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.
  4. Remove from the heat and add baking soda and oil --
  5. Stir well and pour over popped corn, tossing quickly to distribute evenly.
  6. Bake for 1 hour, stirring every 15 minutes.
  7. Remove from oven, Using a metal spatula, free popcorn from the bottom of pan.
  8. Let cool completely in the pan.
  9. Break into clumps.
  10. Store in an airtight container at room temperature for up to 1 week.

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