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Spicy Cinnamon Popcorn This sweet and spicy popcorn is fun to eat while trimming the tree or wrapping presents. spicy-cinnamon-popcorn Makes: 18 cups 10 cups air-popped popcorn, (1/2 cup uncooked popcorn kernals) 1 1/2 cups (7 ounces) coarsely chopped pecans 3/4 cup granulated sugar 3/4 cup packed light brown sugar 1/2 cup light corn syrup 3 Tbsp. FRANK'S RedHot® Cayenne Pepper Sauce or FRANK'S RedHot® Buffalo Wings Sauce 2 Tbsp. Honey 6 tablespoons (3/4 stick) unsalted butter, room temperature, cut into thin pats 1 Tbsp. ground cinnamon <p>HEAT oven to 250°F. Place popcorn and pecans in large roasting pan. Bake for 15 minutes.</p><p>COMBINE sugar, brown sugar, corn syrup, Frank's RedHot Sauce and honey in 2-quart saucepan. Bring to a full boil over medium-high heat, stirring just until sugars dissolve. Boil about 6 to 8 minutes or until soft crack stage (290°F on candy thermometer). Do Not Stir. Remove from heat.</p><p>GRADUALLY add butter and cinnamon to sugar mixture, stirring gently until well blended. Pour over popcorn, tossing to coat evenly.* Spread popcorn mixture on greased baking sheets, using two forks. Cool completely. Break into bite-size pieces. Store airtight for up to 2 weeks.</p>

Spicy Cinnamon Popcorn

This sweet and spicy popcorn is fun to eat while trimming the tree or wrapping presents.

Makes: 18 cups
Prep Time: 15 min
Cook Time: 8 min

Ingredients

  • 10 cups air-popped popcorn, (1/2 cup uncooked popcorn kernals)
  • 1 1/2 cups (7 ounces) coarsely chopped pecans
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 3 Tbsp. FRANK'S RedHot® Cayenne Pepper Sauce or FRANK'S RedHot® Buffalo Wings Sauce
  • 2 Tbsp. Honey
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature, cut into thin pats
  • 1 Tbsp. ground cinnamon

Directions

HEAT oven to 250°F. Place popcorn and pecans in large roasting pan. Bake for 15 minutes.

COMBINE sugar, brown sugar, corn syrup, Frank's RedHot Sauce and honey in 2-quart saucepan. Bring to a full boil over medium-high heat, stirring just until sugars dissolve. Boil about 6 to 8 minutes or until soft crack stage (290°F on candy thermometer). Do Not Stir. Remove from heat.

GRADUALLY add butter and cinnamon to sugar mixture, stirring gently until well blended. Pour over popcorn, tossing to coat evenly.* Spread popcorn mixture on greased baking sheets, using two forks. Cool completely. Break into bite-size pieces. Store airtight for up to 2 weeks.

- Tips

*Note: If popcorn mixture sets up too quickly, return to oven to re-warm. Popcorn mixture may be shaped into 3-inch balls while warm, if desired.

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