Homemade Cinnamon Sugar Popcorn Recipe

I love popcorn and I love cinnamon, so I turned the two into a festive cinnamon popcorn that’s perfect for the holidays. The glaze made from cinnamon candies creates a crisp, crunchy coating that clings to each kernel, while tiny red nonpareils add a cheerful crunch and color. This treat is surprisingly simple to make and works great for holiday movie nights, school parties, or as a homemade gift in a decorative jar.

Recently I was on a cinnamon kick and ended up spoiling myself on a family visit. We spent the long holiday weekend visiting my parents: loud Christmas music, too much shopping, and plenty of family time. My mom and I have a tradition of blasting holiday tunes and singing along while we shop. It’s exhausting in the best possible way. That same cinnamon-cheer energy inspired this popcorn: sweet, spicy, and nostalgic all at once.

Cinnamon Popcorn

Author: Miranda Couse

Ingredients

3/4 cup Red Hot cinnamon candies
1/2 cup corn syrup
1/4 cup salted butter
1/4 cup granulated sugar
1/3 cup popcorn kernels (yields about 10–12 cups popped popcorn)
Optional: red nonpareil sprinkles for garnish

Instructions

Preheat the oven to 250°F (about 120°C). Line a large jelly roll pan (approximately 17¼ x 11½ inches) with parchment paper for easy cleanup.
Pop the popcorn. Use an air popper for the cleanest popcorn, or pop the kernels in a heavy-bottomed kettle with 1 to 1½ tablespoons of vegetable oil, keeping the kernels moving and the lid on until the popping slows. Transfer the popped corn to the parchment-lined pan and remove any unpopped kernels.
In a large saucepan, combine the Red Hot cinnamon candies, corn syrup, salted butter, and granulated sugar. Warm over medium heat, stirring frequently until the candies begin to melt and the mixture comes to a boil.
Once boiling, continue to boil gently for 5 minutes, stirring constantly to help dissolve the candies and prevent sticking. You want a smooth, pourable syrup that evenly coats the popcorn.
Remove the pan from the heat and immediately pour the candy syrup over the popped corn in the jelly roll pan. Use a large spatula or two spoons to fold and stir, coating the popcorn evenly with the syrup.
Place the coated popcorn in the oven for 45 minutes. Every 10 minutes, remove the pan and stir thoroughly to redistribute the syrup from the bottom back onto the popcorn so it bakes and hardens uniformly.
After baking, remove the pan and allow the popcorn to cool completely on the pan. As it cools, the candy coating will harden into a crunchy shell.
Once cooled, break the popcorn into clusters and sprinkle with red nonpareils if desired. Store in an airtight container at room temperature for up to several days for best texture.

Tips and Variations

For a milder cinnamon flavor, reduce the amount of Red Hot candies or combine them with a few milder cinnamon drops. If you prefer a chewier coating rather than a hard, crunchy shell, reduce the oven time slightly and remove the popcorn when it still has a bit of tackiness.

To make this recipe gluten-free, ensure your corn syrup and any added sprinkles are certified gluten-free. For a vegan version, substitute the butter with a vegan butter alternative and use vegan candy that melts similarly (note: flavor and texture may vary).

If you want to boost the holiday presentation, pack cooled popcorn in clear cellophane bags tied with ribbon, or layer it in a mason jar with a festive tag. This popcorn also pairs well with hot chocolate, mulled cider, or as a crunchy contrast alongside soft cookies on a dessert board.

Storage

Keep the popcorn in an airtight container at room temperature to preserve the crunch. If stored properly, it should remain crisp for several days, though it’s best enjoyed within 2–3 days for the freshest texture.

Nutrition Info

(Nutrition information is automatically calculated and should be used as an approximation.)

Tried this recipe? Let us know how it turned out and feel free to leave a rating or a short comment about your favorite variation.