Chocolate Covered Cinnamon Bears can be divisive, no doubt. However, this chocolate covered cinnamon bear popcorn is the best of both worlds. All of the flavors of the known and (mostly) loved treat, but in easily snackable in popcorn form. It’s a fun and easy treat that’s great for gifting, parties, or just snacking at home, and the bright and festive color makes it perfect for the holiday season, too! Fresh popcorn, creamy melted chocolate, and chewy cinnamon bears for a combo that’s sweet, spicy, and oh-so-addicting. You can throw it together quickly and it stores well, so it’s perfect for making ahead or packaging up to share.
Ingredients Needed
- popped popcorn – you’ll need 16 cups, so that’s about 2 bags of microwave popcorn
- butter
- Karo syrup
- Red Hot candies
- cinnamon oil – I recommend LouAnn Cinnamon Oil. Without it, the popcorn is tasty, but not even a little hot. While I don’t want to burn my mouth, when consuming chocolate covered cinnamon bears, I definitely want a little heat.
- chocolate chips
- shortening
How to Make Chocolate Covered Cinnamon Bear Popcorn
- Place popcorn in a large, heat-safe bowl; set aside.
- Preheat oven to 275°F. Line and grease two baking sheets.
- In a saucepan, heat butter, Karo syrup, and Red Hots until boiling, stirring frequently.
- Reduce heat and boil for 5 minutes. Stir in cinnamon oil.
- Pour candy mixture over popcorn and stir to coat evenly.
- Spread popcorn onto baking sheets in a single layer.
- Bake for 30 – 35 minutes, stirring occasionally. Cool completely.
- Melt chocolate chips with shortening in the microwave, stirring every 30 seconds until smooth.
- Drizzle chocolate over cooled popcorn, let harden, and then break into pieces.
Storage & Other Tips
- Keep it airtight at room temperature. Store finished popcorn in a sealed container or bag, at room temperature, to keep it crisp and candy-coated for up to 1 week.
- Don’t refrigerate this popcorn. Moisture will soften the coating and diminish the crunch.
- Avoid heat or direct sunlight to prevent melted chocolate or candy.
- Cool completely before drizzling chocolate. This will prevent sogginess.
- If gifting, portion into small baggies, jars, coffee cups, or mason jars. It can be made and stored a day or two in advance.
Frequently Asked Questions
Let the popcorn cool completely to room temperature before drizzling chocolate. If you drizzle while it’s warm or refrigerate too soon, condensation can make it soggy.
Once the chocolate has fully hardened, store the popcorn in an airtight container at room temperature for up to 4 days, though it’s best if eaten in 1 or 2 days.
Yes! Make the popcorn a day ahead and store it in sealed gift baggies or tins. Just be sure it’s completely cooled and fully set before packaging.
Yes! Spread the popcorn on a baking sheet in a single layer before drizzling. This maximizes surfaces contact and helps the chocolate adhere more consistently. Using a fork to drizzle creates that nice, striped-like pattern.
Chocolate Covered Cinnamon Bear Popcorn
Equipment
Ingredients
- 16 cups popped popcorn about 2 bags microwave popcorn
- 1 cup butter
- ⅓ cup Karo syrup
- 2 cups Red Hot candies
- ½ teaspoon cinnamon oil more or less to taste
- 1 cup chocolate chips
- 1 tablespoon shortening
Instructions
- Place the popcorn in a very large, heat-safe bowl and set aside.
- Preheat oven to 275℉. Line 2 baking sheets with aluminum foil and grease or spray with non-stick cooking spray. Set aside.
- In a medium saucepan, combine butter, Karo syrup, and Red Hots. Bring to a boil over medium heat, stirring very frequently, and then reduce heat to medium-low and boil for 5 minutes. Stir in the cinnamon oil and then pour over the popcorn, stirring with wooden spoons to evenly coat the popcorn in the candy mixture.
- Divide the popcorn evenly between the two baking sheets and spread in a single layer over each baking sheet. Bake for 30-35 minutes, stirring occasionally. Remove from the oven and allow to cool completely.
- In a microwave-safe jar or measuring cup, add the chocolate chips and the shortening. Heat for 30 seconds at a time, stirring each time, until the chocolate is smooth and liquidy. Using a fork, drizzle the chocolate over the popcorn and allow to harden. Break into pieces and serve or divide into bags to deliver as gifts.
Notes
- This popcorn will be tasty, but it won’t have much of a bite without the additional cinnamon oil. 1/2 teaspoon adds a nice heat without being overwhelming (much like chocolate covered cinnamon bears), but if you’re very brave, try adding a whole teaspoon.
Questions & Reviews
I made this for my friends at work for Valentines Day this year. Everyone loved it, wanted the recipe, and couldn’t get enough. I could not for the life of me find cinnamon oil so I used cinnamon extract. I used 3 tsp of it and it came out amazing. I also used about 2 1/2 bags of popcorn and it worked out great. I also stirred it every 10 min once it was baking and it helped to keep the popcorn coated more evenly. I also let it cool on wax paper that also seemed to cool it off faster. Thanks for this recipe, it’s a keeper.
Would cinnamon essential oil work the same?
You probably could–you might need to check and make sure a) that brand is safe to ingest and b) what quantities they recommend. Cinnamon can affect blood sugar and stuff, so just check to be safe. 🙂
My mom and I are totally obsessed with chocolate covered cinnamon bears so I have been giddy about this recipe wver since you posted it. But my town is not making it easy! I had to hit 4 stores before I found one that carried red hots (but I had to buy 10 tiny boxes. Lol) and everywhere is out of cinnamon oil so I used cinnamon extract. The first time I used 2 tsp. And the last time I used 4 tsp! And still there is just the slightest whisper of cinnamon. Like it is taunting me. Any suggestions?
Crazy!! Have you tried ordering it online? I also saw cinnamon oil at our Walmart over by the Wilton stuff last time I was there–totally wasn’t expecting to see it. But yeah, if the extract isn’t working, I don’t know what else would. ???
It’s a good thing I had planned to make this for giving, otherwise I would have eaten the entire batch, no problem! This stuff is good! And dare I say I liked it better than actual chocolate covered cinnamon bears??!! Shhhh.
I kind of do, too. ?
2 cups of Red Hots?! I can only image how many tiny boxes that adds up to. That’s all they sell around here.
Crazy!!! I’m able to find it in bags–maybe try the baking aisle? Or bulk candy?
How far ahead do you think this could be made? Would you need to eat it right away?
It depends on how humid it is where you are–you’ve got anywhere from a few days to even a week+ if you keep it in a dry, airtight container.
Ooh, now I want chocolate cinnamon bears!
Awesome. I love your popcorn recipes.