2 tablespoons vegetable oil
1/2 cup popcorn kernels
1/2 teaspoon salt, divided
1 1/2 cups packed light brown sugar
1/2 cup (1 stick) butter
1/2 cup corn syrup
1/4 cup red hot cinnamon candies
2 cups cinnamon-flavored teddy graham crackers
1 cup red and green coated chocolate pieces
1) Grease 2 large baking pans; set aside.
2) Heat oil in large saucepan over high heat until hot.
Add popcorn kernels. Cover pan.
Shake pan constantly over heat until kernels no longer pop.
Divide popcorn evenly between 2 large bowls.
Add 1/4 teaspoon salt to each bowl; toss to coat. Set aside.
3) Preheat oven to 250*F. Combine brown sugar, butter,
and corn syrup in heavy medium saucepan.
Cook over medium heat until sugar melts,
stirring constantly with wooden spoon.
Bring mixture to a boil. Boil 5 minutes, stirring frequently.
4) Remove 1/2 of sugar mixture (about 3/4 cup) from sauce pan;
pour over 1 portion of popcorn.
Toss with lightly greased spatula until evenly coated.
5) Add red hot candies to saucepan.
Stir constantly with wooden spoon until melted.
Pour over remaining portion of popcorn;
toss with lightly greased spatula until evenly coated.
6) Spread each portion of popcorn in even layer in
separate prepared pans with lightly greased spatula.
7) Bake 45 minutes, stirring every 15 minutes with wooden spoon
to prevent popcorn from sticking together. Cool completely in pans.
Combine popcorn, teddy graham crackers, and chocolate pieces in large bowl.
Store in airtight container at room temperature up to 1 week.
Makes 4 quarts
Submitted by Kera
Submitted by Kera
