Classic caramel corn is flavored with cinnamon candies for a festive touch.
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, stirring occasionally, until mixture comes to a full boil (6 to 8 minutes). Continue boiling, stirring occasionally, 5 minutes.
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, stirring every 15 minutes, for 1 hour 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.
Dietary Fiber: 1g
Everyone I gave this to went crazy for it!! I have made this for the last 2 maybe 3 years!
This is a new holiday favorite for my entire family. I made batch after batch and couldn't keep up with the demand! Delicious and gluten-free, amazing :)
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3030
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