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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cinnamon Corn Recipe

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This recipe for Cinnamon Corn is from Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (12 oz.) pkg. red hots and the rest white sugar to make 2 cups
1 tsp. salt
2 sticks margarine
½ c. white syrup
½ tsp. baking soda
½ tsp. vanilla
6-7 qts. Popped corn
Directions:
Directions:
Make popcorn – combine the margarine, red hots, white sugar, syrup and salt and bring to boil. Stir in until red hots dissolve, stirring constantly. Then boil 5 minutes, remove from heat. Stir in vanilla and baking soda. Pour immediately on popped corn. Stir until coated. Then put on two large cookie sheets and place in 250º oven for 1 hour. Stir every 15 minutes or until crispy.

 

 

 

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