Cinnamon Popcorn — Gifts From the Kitchen

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    The elves have been busy making Christmaspopcorn . . . or maybe it was a few of the nutcrackers that seem to invade our house each holiday season. Nevertheless, sacks of cinnamon popcorn are now ready for delivery. And, the little helpers even attachedrecipes to the sacks! Just wished that they had washed the dishes when theywere through!     The recipe comes from Betty Krenger. It,along with lots of her other wonderful recipes, are included in the 3^rdedition (2003-04) of the Heritage Society’s HomeCooking, Dickinson County Style.     I just can't help it! Every time I make candy I am reminded of the food science class I used to teach. For example . . . the corn syrup and baking soda act as interfering agents in this recipe. Corn syrup is high in glucose which helps form small crystals in the final candy solution. Cream of tartar is an acid which can cause the hydrolysis of sucrose creating glucose and fructose (the resulting simple sugars also help form small crystals that create a better mouthfeel). Also the combination of the cream of tartar (acid) and baking soda (base) create the chemical foaming action that changes the cinnamon syrup right before it is poured over the popcorn.  End of lesson . . . for now!
Cinnamon Popcorn  Yield: 4 quarts                      1 cup brown sugar (packed)1/2 to 3/4 cup red hot candies (such as Cinnamon Imperials®) (I use 3/4 cup)1 stick butter (1/2 cup)1/4 cup white corn syrup1/2 teaspoon salt1/2 teaspoon baking soda1/8 teaspoon cream of tartar4 quarts popped corn
1.     Putthe brown sugar, red hots, butter and corn syrup in a microwave safe bowl; cookfor 4 minutes, stirring after each minute. Cook an additional 2 minutes morewithout stirring. Stir in the salt, soda and cream of tartar.

This is what the mixture looks like after the first 2 minutes in the microwave.

This is what it looks like at the end of the first 4 minutes. 

And, this is what it looks like after the last 2 minutes in the microwave.

After the salt, baking soda and cream of tartar go in, the mixture lightens and becomes slightly foamy.

2.     Putpopcorn in a double brown grocery-type bag. Pour hot mixture over corn, stirand then shake well. Put bag in microwave and cook 1-1/2 minutes; remove andshake well. Microwave another 1-1/2 minutes and shake

Popcorn is in the sack after the initial stirring and shaking . . .  ready to go through the
final microwaving process.

3.     Spreadon a cookie sheets to dry. 
4.     Whendry, store in an air-tight container or bag. 

Recipe without photos . . . Cinnamon Popcorn  Yield: 4 quarts                      1 cup brown sugar (packed)1/2 - 3/4 cup red hot candies (such as Cinnamon Imperials®)1 stick butter (1/2 cup)1/4 cup white corn syrup1/2 teaspoon salt1/2 teaspoon baking soda1/8 teaspoon cream of tartar4 quarts popped corn
1.     Putthe brown sugar, red hots, butter and corn syrup in a microwave safe bowl; cookfor 4 minutes, stirring after each minute. Cook an additional 2 minutes morewithout stirring. Stir in the salt, soda and cream of tartar.2.     Putpopcorn in a double brown grocery-type bag. Pour hot mixture over corn, stirand then shake well. Put bag in microwave and cook 1-1/2 minutes; remove andshake well. Microwave another 1-1/2 minutes and shake3.     Spreadon a cookie sheets to dry.  4.     Whendry, store in an air-tight container or bag.