INGREDIENTS

12 cups popped popcorn
1 stick unsalted butter
¼ cup light corn syrup
1 cup granulated sugar
3/4 tsp LorAnn Oils red liquid food coloring
1 tsp coarse (kosher) salt, divided
½ tsp LorAnn Oils Super-Strength Cinnamon Flavoring

Equipment
Candy thermometer

DIRECTIONS

1. Preheat oven to 250° F. Place popped popcorn in a large bowl.
2. In a 2-quart heavy-bottomed saucepan, melt butter over medium heat. Stir in
corn syrup, sugar, food coloring and ½ tsp salt; cook, stirring occasionally, until
sugar dissolves.
3. Clip on a candy thermometer (do not allow tip to touch the bottom of the pan).
Increase heat to medium-high and bring mixture to a boil without stirring.
Continue to cook without stirring until mixture reaches 245° F (firm-ball stage).
Remove pan from heat. Once boiling action subsides, use a clean metal mixing
spoon to stir in the LorAnn Oils Cinnamon Flavoring. Pour caramel over popcorn
and stir to coat.
4. Spread coated popcorn onto a large, rimmed baking sheet. Bake for 50–60
minutes, stirring every 20 minutes until caramel corn is crunchy. Remove from
oven and sprinkle with remaining coarse salt. Cool completely. Store caramel corn
in airtight containers.

Note:
When making caramel or other cooked candies, it is important to use an accurate
thermometer to ensure the candy is cooked to the proper temperature. To test accuracy,
fill a saucepan half full with water and bring to a boil. Insert thermometer (do not allow tip
to touch the bottom of the pan) and leave in pan for several minutes. Since water boils at
212° F (100° C), that should be the temperature on your thermometer. If your
thermometer is a few degrees off, add or subtract this difference accordingly from
future readings.

Cinnamon Caramel Corn

By LorAnn Oils
Candied popcorn with a sweet, red hot cinnamon flavor.
Ingredients

• 12 cups popped popcorn
• 1 stick unsalted butter
• ¼ cup light corn syrup
• 1 cup granulated sugar
• 3/4 tsp LorAnn Oils red liquid food coloring
• 1 tsp coarse (kosher) salt, divided
• ½ tsp LorAnn Oils Super-Strength Cinnamon Flavoring

1. Preheat oven to 250° F. Place popped popcorn in a large bowl.2. In a 2-quart heavy-bottomed saucepan, melt butter over medium heat. Stir incorn syrup, sugar, food coloring and ½ tsp salt; cook, stirring occasionally, untilsugar dissolves.3. Clip on a candy thermometer (do not allow tip to touch the bottom of the pan).Increase heat to medium-high and bring mixture to a boil without stirring.Continue to cook without stirring until mixture reaches 245° F (firm-ball stage).Remove pan from heat. Once boiling action subsides, use a clean metal mixingspoon to stir in the LorAnn Oils Cinnamon Flavoring. Pour caramel over popcornand stir to coat.4. Spread coated popcorn onto a large, rimmed baking sheet. Bake for 50–60minutes, stirring every 20 minutes until caramel corn is crunchy. Remove fromoven and sprinkle with remaining coarse salt. Cool completely. Store caramel cornin airtight containers.Note:When making caramel or other cooked candies, it is important to use an accuratethermometer to ensure the candy is cooked to the proper temperature. To test accuracy,fill a saucepan half full with water and bring to a boil. Insert thermometer (do not allow tipto touch the bottom of the pan) and leave in pan for several minutes. Since water boils at212° F (100° C), that should be the temperature on your thermometer. If yourthermometer is a few degrees off, add or subtract this difference accordingly fromfuture readings.
Prep time: minutes
Cook time:
Total time:
Yield: