April 8th, 2012
Recipe Developed by Paula Bowman
Preheat oven to 300°F.
Lightly oil a rimmed sheet pan with cooking spray. Place popcorn on sheet pan and transfer to oven to keep warm, while caramel is cooking.
In a heavy deep-sided pot set over medium-high heat, melt butter. Add sugar, corn syrup and cinnamon hearts; stir gently until cinnamon hearts dissolve. Stop stirring and bring to a boil. Continue to cook until caramel is a deep reddish brown and a candy thermometer registers 270°F, about 7-8 minutes. Turn to low and stir in marshmallows, salt, baking soda, cinnamon oil and red food colouring. Remember to use caution when working with hot caramel. Pour caramel over warm popcorn and toss gently using two spatulas to evenly coat. Working quickly, use a wooden spoon to scoop popcorn into a metal 1-cup measure and press top with wooden spoon. Place skewer or stick into the top and turn out onto a clean surface. Carefully round into a ball using hands and continue with remaining popcorn in the same way. If popcorn cools too much to form into balls, return popcorn on sheet pan to oven for a few minutes until caramel is soft again.