I rarely eat snacks, preferring to splurge on either carbs or dessert during a meal. My snack train was derailed when I met Kim Baldwin. She, along with her husband, Adam, are the owners of Baldwin Farms in McPherson County, Kansas. Are you thinking, “Pam, did they convince you to snack on healthy veggies?” No. While they do grow healthy foods like soybeans and wheat, they also manufacture Papa Baldy’s Popping Snacks. After she shared her Cinnamon Popcorn Recipe, I can’t stop eating it.
When I emailed Kim to let her know how much I was enjoying it, she told me she rarely made it because it is so addicting. You’ve been warned. They also have other family recipes under their website’s FAQs section. I *might* need to try them all for ‘test tasting purposes.’ My next recipe will either be Cindy Baldwin’s much-requested Caramel Corn or Kettle Corn, both of which shouts fall snacks.
Cinnamon Popcorn Recipe:
This recipe takes around an hour and fifteen minutes to make, but most of it is not hands-on time. To save time, I used two bags of microwave popcorn instead of popping corn on the stovetop. Remember to remove the kernels before you add the popcorn to the syrup mixture. The easiest way to do this is to pour the popcorn into a large colander. The kernels will sink to the bottom.
The syrup mixture takes around three to five minutes to prepare. You’ll need to stir this constantly to prevent a hard, sticky mess. I use a nonstick Dutch oven for easy cleanup.
If you want to “jazz up” the Cinnamon Popcorn recipe for the holidays, you could add edible candy eyes (available at most craft stores) to create “Bloody Eyeball Popcorn.” Add candy hearts for Valentine’s Day, or mold the candy into balls, place into a clear bag, and add a Santa belt ribbon for Christmas.
- 2 bags microwave popcorn, popped OR 11 cups popcorn
- 1 stick (1/2 cup) butter
- ½ cup corn syrup
- 1 (9 ounces) package Red Hots (note: It's usually cheaper to buy two of the $1 boxes in the candy aisle)
- Preheat oven to 250 degrees.
- Pop Microwave Popcorn. Remove any unpopped kernels.
- In a large nonstick saucepan or Dutch oven, melt the butter over medium-high heat.
- Add the corn syrup and Red Hots.
- Continue to cook, stirring continuously, until the Red Hots have melted. This should take 3-5 minutes.
- Stir in popcorn, making sure the popcorn is evenly coated.
- Spread popcorn evenly on a baking sheet coated with nonstick cooking spray.
- Bake for one hour, stirring every 15 minutes.
- Remove from heat and allow to cool before eating.
Store the leftover popcorn in an airtight container or plastic storage bag. This Cinnamon popcorn is so good, plus it’s gluten-free. It’s a good balance between sweet and salty and has a delightful crunch. It truly is addicting!
Do you have a favorite gourmet popcorn recipe?
You Might Like These Recipes: