Red Hot Cinnamon White Chocolate Popcorn
2/3 cup unpopped popcorn kernels
1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 cup light corn syrup
1 cup Red Hot candies
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup white chocolate chips
1 tablespoon shortening
Heat oven to 250 degrees F. Coat a large cookie sheet with cooking spray.
Place popcorn in a paper bag, and microwave 3-4 minutes or until popped. Place popcorn on cookie sheet.
Melt butter in a medium saucepan over medium heat; whisk in sugar, corn syrup, Red Hots and salt. Continue to cook and whisk until Red Hots are dissolved. Boil for an additional 2 minutes, whisking frequently. Whisk in baking soda until combined.
Pour hot syrup over popcorn, and toss until well coated. Bake 45 minutes, stirring every 15 minutes, until crisp. Transfer popcorn to a sheet of waxed paper to cool.
In a small Ziplock bag, combine white chocolate chips and shortening. Microwave 1-2 minutes or until melted and smooth, kneading the bag every 30 seconds. Cut tip off corner of bag and pipe white chocolate on top of popcorn. Allow to dry.