10 cups air-popped popcorn (plain)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup light corn syrup
3 tablespoons pepper sauce
2 tablespoons honey
6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into thin pats
1 tablespoon cinnamon

Directions

• Preheat oven to 250 degrees.
• Place popcorn in 5-quart ovenproof bowl or Dutch oven.
• Bake 15 minutes.
• Combine sugars, corn syrup, pepper 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 degrees on candy thermometer).
• Do not stir. Remove from heat.
• 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 two weeks.

Makes 18 cups.

Note: If popcorn mixture sets to quickly, return to oven to rewarm