Cinnamon Popcorn II
If you want to add more American recipes to your recipe box, Cinnamon Popcorn II might be a recipe you should try. This gluten free recipe serves 8. One portion of this dish contains roughly 1g of protein, 15g of fat, and a total of 242 calories. A mixture of vegetable oil, corn syrup, unpopped popcorn, and a handful of other ingredients are all it takes to make this recipe so delicious. Several people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, take a look at these similar recipes: Cinnamon Popcorn, Cinnamon Sugar Popcorn, and Cinnamon Bun Popcorn.
Heat oil in a large pot or saucepan over medium-high heat.
Pour in the popcorn, cover, and shake a couple of times to coat the kernels with oil. When the corn starts to pop, shake pan continuously until popping stops.
Pour popped corn into a large paper bag.
Combine the butter, corn syrup and red hot candies in a microwave safe bowl or saucepan.
Heat, stirring occasionally until the candies have melted.
Pour the hot syrup over the popped corn, and shake the bag for 1 minute, until completely coated. Cool, and serve.
Recommended wine: Sparkling Wine, Sparkling Rose
Popcorn works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Ruinart Brut rosé ( half-bottle). It has 5 out of 5 stars and a bottle costs about 56 dollars.
Ruinart Brut Rose ( half-bottle)*There was a packaging change on this wine. The label pictured may not be the label received.*The wine is a brilliant orange-yellow rose petal colour with a very fine, profuse and sustained mousse. The nose is characterized by small red berries, mainly currant. On the palate the wine is vigorous and well balanced. A fine, fresh, fruity wine with well-integrated tannins and a hint of spice on the lengthy finish.Ruinart Rosé is produced from a blend of 55% Pinot Noir and 45% Chardonnay from the best of recent vintages. All of the fruit is from premiers crus vineyards. Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims. The grapes for Ruinart are selected basket by basket at the source, and only the finest premiers crus are used.