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Chocolate Covered Cinnamon Bear Popcorn


  • 16 cups popped popcorn (about 2 bags microwave popcorn)
  • 1 cup butter
  • 1/3 cup Karo syrup
  • 2 cups Red Hot candies
  • 1/2 teaspoon cinnamon oil (more or less to taste)
  • 1 cup chocolate chips
  • 1 tablespoon shortening


  1. Place the popcorn in a very large, heat-safe bowl and set aside.
  2. Preheat oven to 275 degrees F. Line 2 baking sheets with aluminum foil and grease or spray with non-stick cooking spray. Set aside.
  3. 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.
  4. 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.
  5. 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.


  • 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.