Cinnamon Caramel Corn
It's just like the yummy stuff you'd gladly wait in line for, but better.
- Total Time:
- Yield: Makes 12 cups
Photography: Nick & Chloe
Source: Martha Stewart Living, October 2012
- 12 cups popped popcorn (from 1/2 cup kernels)
- 1 stick plus 2 tablespoons unsalted butter
- 1 1/4 cups sugar
- 1/3 cup light corn syrup
- 1 teaspoon cinnamon
- 3/4 teaspoon red food coloring
- 1 1/2 teaspoons coarse salt, divided
Preheat oven to 250 degrees. Place popcorn in a large bowl. Melt butter in a medium heavy-bottomed saucepan over medium heat. Stir in sugar, corn syrup, cinnamon, food coloring, and 1/2 teaspoon salt; cook, stirring occasionally, until sugar dissolves. Raise heat; bring to a boil (do not stir). Cook until syrup reaches 245 degrees to 250 degrees (firm-ball stage) on a candy thermometer, 2 to 4 minutes. Add caramel to popcorn; stir to coat.
Spread mixture on a rimmed baking sheet, and bake until crisp, about 45 minutes, stirring twice. Remove from oven, and immediately sprinkle with remaining salt. Let cool, then break into clusters.