Cherished cinnamon popcorn recipe Prologue: In response to no requests, I am providing my highly cherished recipe for cinnamon popcorn. I made three batches this holiday season, which basically means it's foolproof. A few tips contributing to foolproofness: I use the Jolly Time brand popcorn in an air popcorn popper, with practically every kernel popping every time. The only places that seem to sell Red Hot candies are the Dollar Tree stores, and you will need to buy two bags for one batch. I use salted butter. I also use a wooden spoon to stir and separate the sticky popcorn. The recipe: 1. Begin by putting parchment paper on two cookie sheets (for baking a sticking-free batch.)  2. Next, pop 8 quarts of popcorn (about 24 cups) and divide it into two large bowls. This makes coating the popcorn easier. 3. Then, melt together 1 cup of butter, 1/2 cup of light corn syrup and 9 ounces of the candies until everything is thoroughly melted. (Yes, this is a lot of butter and corn syrup, but at least the candies are fat free.) 4. Alternating between the two bowls, gradually stir the syrup into the popcorn until it's well coated. You will want to do this quickly so that the syrup doesn't get too thick. 5. Place the contents of each bowl on a cookie sheet, spreading the mixture so that it will bake evenly. 6. Place the cookie sheets in a 250-degree oven and bake for one hour, turning/stirring the mixture every 15 minutes, ie. 4 times. Using an oven timer is suggested. 7. Once baking is complete, transfer the popcorn into two 9"x12" pans and break apart any large clumps using a wooden spoon. 8. The resulting cinnamon popcorn will cool quickly and can then be extensively taste tested before being placed into bags, tins, bowls, etc. 9. Enjoy!