Cinnamon Popcorn Balls

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Cinnamon Popcorn Balls

Yield: 10 to 15 popcorn balls

Prep Time: 40 min

Cook Time: 3 min


5 quarts air popped corn (measure 1 1/2 cups unpopped)
1 cup granulated white sugar
1/2 cup (1 stick) salted butter
1/4 cup white corn syrup
1/2 teaspoon salt
1 cup red hot candies
1/4 teaspoon baking soda


1. Place popped popcorn in a paper grocery bag, picking out any unpopped kernels.

2. Mix the remaining ingredients except baking soda in a microwave safe bowl. Cook on high in microwave for 1 1/2 minutes. Stir with a wooden spoon. Cook in microwave again until red hots melt. Stir again, and then stir in the baking soda.

3. Pour the syrupy mixture over the popcorn and stir the mixture to coat the popcorn. Close the top of the bag and shake it to coat the popcorn more, open and stir again.

4. Pour popcorn out onto a counter lined with waxed paper and spread out to cool (or shape into popcorn balls and then let cool).

5. Popcorn should be kept in airtight baggies or an airtight container.


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  • Cindy wrote:

    Dana and Lori, You add the baking soda last thing in the microwave mix. The baking soda is for freshness.

  • Debbie wrote:

    These were a hit in the office and home as well. Thank you for the wonderfull and easy receipe!!

  • marla wrote:

    Love this recipe! Will be linking back to this in my upcoming post 🙂

  • Dana wrote:

    My mother who has passed used to make cinnamon popcorn balls every year. Her recipe has been lost and this is as close as I have found.Of course, she done everything on the stove, no microwave. However I do not remember her using baking soda. When do you add the baking soda?

    • Lori Lange wrote:

      You can certainly melt everything in a saucepan instead of the microwave if you’d like. This is an old-fashioned recipe, probably one that I got from my grandmother! So I’m not entirely sure what the purpose of the baking soda is. I’ve revised the instructions to make things a little more clear. Hope that helps!