POPCORN WITH CINNAMON RECIPES

Steps:

• Pop popcorn according to manufacturer's directions. Meanwhile, in a large heavy saucepan, combine the peanuts, almonds, brown sugar, butter, corn syrup, peanut butter and molasses. Bring to a boil over medium heat; cook and stir for 5 minutes. , Remove from the heat; stir in vanilla and baking soda (mixture will foam). In a very large bowl, combine popcorn and pecans. Add hot syrup mixture and toss to coat. Spread onto greased baking sheets. , Bake at 250° for 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Break into clusters. Store in airtight containers or plastic bags.

Steps:

• Place a large (8-quart) pot over high heat and add the oil. The oil should just cover the bottom of the pan. Heat the oil until it's rippling but not smoking, then add the popcorn kernels and shake the pot so the kernels form a single layer on the bottom. Place the lid on the pan and immediately reduce the heat to medium. Once the kernels start popping, shake the pan every so often and listen to the pace of the popping: The kernels should pop rapid-fire and should continue as one long continuous burst. As soon as the popping slows to a few kernels at a time, turn off the heat. (If you find that your kernels are popping just a few at a time for a long time and aren’t picking up speed, take a peek and see if the kernels are getting too dark without opening: You might need to start again if they’re starting to burn. It’ll be worth the redo!)Remove the lid and immediately add salt or other seasonings; tap the pot up and down to distribute the salt. Pour half the popcorn into a large serving bowl, then salt the remaining popcorn in the pan and add to the bowl.