Topsys Cinnamon Popcorn Recipes

CINNAMON HEART POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
• Combine butter, corn syrup, and cinnamon candies in a pot 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.
• Bake in the preheated oven until the candy coating is set, about 30 minutes.

CINNAMON CANDY POPCORN

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.

EASY CINNAMON POPCORN RECIPE

Steps:

• Use your fingers to transfer the popped corn to a large bowl, leaving the unpopped kernels behind.
• Add the maple syrup and coconut oil to a glass measuring cup or small bowl and microwave briefly to melt the coconut oil. Whisk or stir with a fork to help the coconut oil melt completely. Then add the cinnamon and whisk or stir to combine.
• Pour the syrup mixture over the popcorn and sprinkle on about a 1/2 teaspoon of salt. (You can add more or less salt to taste.) Then stir well until popcorn is coated. Serve immediately and enjoy!

CINNAMON POPCORN I

Steps:

• Preheat oven to 200 degrees F (93 degrees C).
• In a medium saucepan over medium heat, combine corn syrup, margarine and salt. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in food coloring, cinnamon oil and baking soda. Pour over popcorn; toss to coat.
• Place popcorn on baking sheet and into preheated oven. Bake 1 hour, stirring every 15 minutes.

CINNAMON CANDY POPCORN

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.

VANILLA POPCORN

Steps:

• Place popcorn in a large bowl; set aside. In a saucepan, combine the sugar, butter and corn syrup. Bring to a boil over medium heat; boil and stir until mixture is golden, about 2 minutes. , Remove from the heat; stir in baking soda and vanilla. Pour over popcorn and toss to coat. Cool slightly; break apart while warm. Store in an airtight container.

CINNAMON POPCORN

Steps:

• 1. Make your popcorn the old fashioned way, or you can use an air popper. Place 2 tbls. oil in a large pot over medium heat, dump in 1/2c. popcorn, shake to coat popcorn with the oil. Keep shaking the pot to prevent burning.
• 2. When popcorn is finished place it in the brown paper bag and set it aside.
• 3. In a microwave safe lg. bowl melt the stick of butter, then add in red hots and corn syrup. Cook for 1 minute intervals stirring every minute until all red hots are melted.
• 4. Carefully remove bowl and pour contents in brown bag over the popcorn. Crinkle the top of the bag tightly and carefully start shaking the bag.
• 5. Shake for about 1 minute or until popcorn is completely covered.
• 6. Lay sheets of wax paper down on your table and pour the popcorn out, be careful it may still be hot. Separate the kernels (I take this chance to pick out any unpopped kernels) and let sit until cooled. Store in a air tight container and enjoy.
• 7. Once you make this recipe a couple of times you'll become a pro. Adjust the redhots to your taste add in some extra red food coloring to really make the red pop for Christmas.