|My mouth is watering just looking at this dish of perfection. And I wonder where I put that extra bag of cinnamon red hots ... hrm ... Must. Find. Red Hot Candies.|
2 sticks butter
½ c. light corn syrup
1 9 oz. package of red-hot candies
8 quarts popped popcorn
Spray pans, bowls, and utensils with baking spray. I use an air popper to pop the corn - you can also use a stovetop method. Place popped corn in large roaster that's been coated thoroughly with baking spray.
In a saucepan, combine butter, corn syrup and the red hots. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring occasionally. Pour over popcorn and mix thoroughly. My mother-in-law turns hers onto two cookie sheets, I actually just leave it in the roaster. Bake 250 for 1 hour-stirring every 15 minutes. Remove from pans (or roaster) and place on waxed paper to cool. Break apart. Store in airtight container or plastic bag.
Wash the pans and utensils immediately when baked or the corn syrup mixture will harden and be very hard to get off.
I originally made this recipe for some of my coworkers at Christmas. Pretty darn festive, if you ask me ... but it truly is good at any time of the year. Because it's addictive as all get out.