Cinnamon Redhot Popcorn
10 cups of air-popped popcorn (1/2 cup
1 1/2 C. (7 ozs.) coarsely chopped pecans
3/4 C. granulated sugar
3/4 C. packed light brown sugar
1/2 C. light corn syrup
3 T. pepper sauce
2 T. honey
6 T. (3/4 stick) unsalted butter, at room temperature, cut
into thin pats
1 T. ground cinnamon
Preheat oven to 250 degrees. Place popcorn and pecans in
5-quart ovenproof bowl or Dutch oven. Bake 15 minutes.
Combine sugars, corn syrup, pepper 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 degrees 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 in airtight container up to 2 weeks.
Makes 18 cups.
Note: If popcorn mixture sets to quickly, return to oven to
re-warm. Popcorn mixture can be shaped into 3-inch balls
while warm, if desired.