• Nav Social Menu

    • Facebook
    • Instagram
    • Twitter

Creative Cynchronicity

  • Home
  • CELEBRATE
    • Christmas
    • 4th of July
    • April Fool’s Day
    • Autumn
    • Back to School
    • Canada Day
    • Easter
    • Family Day
    • Father’s Day
    • Football Friday
  • COOK
    • Egg recipes
    • Chicken
    • Casseroles
    • Canning
    • Canadian recipes
    • Burgers
    • brown bag lunch
    • Breakfast ideas
    • Breads
    • 4th of July
    • Beef
    • Barbecue
  • CREATE
    • CB Chat
    • paper art
    • Fabric Art
    • duct tape
    • DIY Gifts
    • Craft Wars
  • TRAVEL
    • London and Beyond
  • WELLNESS
  • Cyn’s Month
  • CONTACT ME
You are here: Home / COOK / Valentine’s Day is RED HOT

February 8, 2010 By Cyn Gagen 5 Comments

Valentine’s Day is RED HOT

Filed Under: COOK

  • Facebook
  • Twitter

All this week in the Tearoom we are celebrating Valentine’s Day!  Would you like YOUR Valentine’s Day to be Red Hot???  Well check in here every day and there will be a new post sharing a recipe that uses one of the quintessential Valentine treats…cinnamon red hots!

redhots2

Red Hot Popcorn

Ingredients:

6 qts. popped popcorn (about 1 cup unpopped)

12 oz. red hots (cinnamon candy hearts)

Sugar – note: put the red hots into a measuring cup and pour enough sugar over them to come up to the 2 cup mark

1 cup butter

½ cup corn syrup

1 tsp. salt

½ tsp. baking soda

1 tsp. oil (preferably cinnamon oil if you can find it – if not use something with a bland taste that won’t interfere with the other flavours in the popcorn or something that will coordinate well with it)

Instructions:

Grease a roasting pan with butter and pour in the popped popcorn. Place this in a 250 degree F oven while preparing the rest of the ingredients. Put the red hots, sugar, butter, corn syrup, and salt into a saucepan and bring to a boil. Boil for 5 minutes. Remove the pan from the heat and stir in the baking soda and oil. Pour this mixture over the popped popcorn and toss to coat. Put the roasting pan back in the oven and continue to bake this for 1 hour. You need to give it a stir every 15 minutes or so. When you remove it from the oven, use a metal pancake flipper or spatula or something similar to free the popcorn mixture from the bottom of the pan but leave it in the pan to cool. Once completely cool, break up into pieces. If you store this in an airtight container, this will keep for about a week.

Previous Post: « Homemade Soup Day!
Next Post: 10 Valentine’s Day Crafts for Kids to Make »

Reader Interactions

Comments

  1. cydlee61 says

    February 9, 2010 at 1:46 am

    really? I thought they had red hots everywhere!!! LOL

    Reply
  2. scribblenpaint says

    February 9, 2010 at 1:44 am

    Sounds yummy, Cyn. I don’t think we get cinnamon Red Hots here, but it does sound nice. I treated myself to some wasabe peanuts yesterday, which are quite delish. We have a company in W. Aust – Moorish Nuts – who do candied peanuts with chilli in, and they *are* moorish too.

    Reply
  3. celticsea says

    February 9, 2010 at 4:00 pm

    I love Red Hots!

    Reply
  4. Alexia says

    February 13, 2019 at 3:00 pm

    I tried this recipe years ago on your cynchronicity.wordpress site and wanted to make it again for a get together I’m hosting the end of February. I’m so GLAD you posted about where you had moved to on your prior blog, so I can delight them with your recipe. Thank you!

    Reply
    • Cyn Gagen says

      February 13, 2019 at 8:32 pm

      Oh I’m so glad! I hope you’ll stick around and check out some of the newer recipes and other ideas we have here too.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT CYN

Copyright © 2023 Creative Cynchronicity - All Rights Reserved · Privacy Policy · Networks