How to make it

  • Preheat oven to 250°F. Place popcorn and pecans in 5-quart ovenproof bowl or Dutch oven. Bake 15 minutes. 2. Combine sugars, corn syrup, Frank's RedHot Sauce and honey in 2-quart saucepan. Bring to a full boil over medium-high heat, stirring just until sugars dissolve. Boil about 6 to 8 minutes or until soft crack stage (290°F on candy thermometer). Do not stir. Remove from heat. 3. Gradually add butter and cinnamon to sugar mixture, stirring gently until well blended. Pour over popcorn, tossing to coat evenly.* Spread popcorn mixture on greased baking sheets, using two forks. Cool completely. Break into bite-size pieces. Store in airtight container up to 2 weeks. *If popcorn mixture sets too quickly, return to oven to rewarm. Popcorn mixture may be shaped into 3-inch balls while warm, if desired.

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    " It was excellent "
    minitindel ate it and said...
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