Cinnamon Candy Caramel Corn
Classic caramel corn is flavored with cinnamon candies for a festive touch.
25 min.prep time
1 (6-ounce) bag (16 cups) plain white popped popcorn
3/4 cup firmly packed brown sugar
1/4 cup light corn syrup
1/2 cup small red cinnamon candies
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
5 ounces (about 3 blocks) vanilla-flavored candy coating (almond bark), melted
Heat oven to 200°F. Place popcorn in large roasting pan; set aside. Place waxed paper onto flat surface.
Combine brown sugar, butter, corn syrup, 1/4 cup cinnamon candies and salt in 3-quart saucepan. Cook over medium heat 6-8 minutes, stirring occasionally, until mixture comes to a full boil. Continue boiling 5 minutes, stirring occasionally .
Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over popcorn in pan; stir until well coated. Stir in remaining 1/4 cup cinnamon candies.
Bake 1 hour, stirring every 15 minutes, or until caramel corn is crisp. Immediately place caramel corn onto waxed paper. Cool completely.
Drizzle with melted candy coating; let stand until set. Break into bite-sized pieces. Store in container with tight-fitting lid.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #14864©2010Land O'Lakes, Inc.