Cinnamon Candy Popcorn - cooking recipe

Ingredients

1 cup popcorn, unpopped
12 ounces red cinnamon candies, red hots
1 cup butter
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon oil

Preparation

Preheat oven to 250*.Pop 1 cup of popcorn -- (you should have about 6 quarts popped).
Butter a large roasting pan. Combine the popped corn in the prepared pan. Place in the oven while preparing the glaze.
Place red hot candies in a 2 cup measure and fill to the top with granulated sugar. Boil red hot candy, sugar, butter, corn syrup and salt for 5 minutes.
Remove from the heat and add baking soda and oil --
Stir well and pour over popped corn, tossing quickly to distribute evenly.
Bake for 1 hour, stirring every 15 minutes.
Remove from oven, Using a metal spatula, free popcorn from the bottom of pan.
Let cool completely in the pan.
Break into clumps.
Store in an airtight container at room temperature for up to 1 week.