The original recipe was from my Aunt, she made it every year as Christmas gifts for the family. She would deliver Carmel corn and cinnamon rolls on Christmas Eve so the family Would have them to eat on Christmas morning while they opened there presents. She gave me a cooking lesson on both and now I make these gifts for my family and friends for Christmas Eve. I decided to start flavoring my Carmel corn and everyone has there favorite flavor. The spicy Carmel corn is my favortie.
1preheat oven to 200 degrees and get out 2 cookie sheet pans
2In a large sauce pan add butter, brown sugar, karo syrup, cayenne pepper and cinnamon. Bring to a boil and boil on medium high until syrup reaches softball stage
3Remove from the Bruner and add the following all at once salt, cream a tarter and baking soda. Stir vigorously for 2 minutes, being careful because it will expand. Continue to stir for 2 minutes. Pour over popped corn and stir to coat.
4Pour the covered popcorn onto the cookie sheets and bake for 1 hour at 200 degrees, stirring every 15 minutes.
Remove from oven and cool. Store in air tight containers or ziplock bags.