Red Hot Cinnamon White Chocolate Popcorn

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.