Type what you have

Ingredients

• ✓ cinnamon red hot candy
• butter
• corn syrup
• popcorn

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
2. 2 Combine cinnamon candies, butter, and corn syrup in a medium pot over medium heat. Bring to a boil and cook for 5 minutes.
3. 3 Pour hot syrup over popcorn in a large, heatproof bowl; stir to cover popcorn as evenly as possible. Spread popcorn out onto the prepared baking sheets.
4. 4 Bake in the preheated oven until candy coating is set, about 30 minutes.

By CLField

Ingredients

• ✓ cinnamon red hot candy
• water
• cherry-flavored gelatin
• applesauce

Instructions

1. 1 Dissolve cinnamon candies in water in a saucepan over medium heat. Mix in gelatin and allow to dissolve; remove from heat and stir applesauce into mixture. Pour into a serving dish and refrigerate until set, about 2 hours.

By kdriggs13

Ingredients

• ✓ cinnamon red hot candy
• heavy cream
• egg yolk
• half-and-half

Instructions

1. 1 Whisk 1 cup cream and egg yolks together in a large bowl until well combined.
2. 2 Combine half-and-half, remaining 1 cup cream, and red hot candies in a large saucepan over medium-low heat; cook, stirring until candies dissolve, 5 to 10 minutes.
3. 3 Pour 1 cup red hot candies mixture into cream-egg mixture in the bowl; whisk until well combined. Pour cream-egg mixture into remaining red hot candies mixture in the saucepan; whisk until well combined. Cook, stirring over medium heat, keeping mixture just under a boil, until it coats the back of a spoon, about 5 minutes.
4. 4 Strain red hot candies mixture into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, about 1 hour.
5. 5 Pour red hot candies mixture into an ice cream maker and process according to manufacturer's instructions.

By Scott Swenson

Ingredients

• ✓ cinnamon red hot candy
• apple
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan.
2. 2 Remove and reserve apple tops, then remove all but the bottom ½ inch of cores; arrange in the prepared pan.
3. 3 Combine brown sugar, cinnamon candies, and cinnamon in a small bowl; fill apples with brown sugar mixture. Add apple tops; sprinkle remaining mixture over apples.
4. 4 Bake, uncovered, in the preheated oven until apples are tender, 30 to 35 minutes.

By Janis

Ingredients

• ✓ cinnamon red hot candy
• apple
• white sugar
• lemon juice

Instructions

1. 1 Peel, core, and slice apples.
2. 2 Place all ingredients in microwave-safe bowl. Microwave on high for 15 minutes, stirring each 5 minutes.
3. 3 Cover with plastic wrap and let cool or serve warm.

By Ruth Turcotte

Ingredients

• ✓ cinnamon red hot candy
• oreo cookie
• baking chocolate
• candy corn
• chocolate malted milk ball

Instructions

1. 1 Gather all ingredients.
2. 2 Separate each cookie, leaving all the creme filling on one half of each. Set filling-topped halves aside.
3. 3 Use small amount of melted chocolate to attach 5 candy corn pieces, pointed-sides down, to each plain cookie half for the turkey's tail. Refrigerate 5 minutes or until chocolate is firm.
4. 4 Attach malted milk ball to center of each filling-topped cookie half with melted chocolate for the turkey's body. Use additional melted chocolate to attach cinnamon candies to bodies for the heads.
5. 5 Attach turkey tails to bodies with remaining melted chocolate. Refrigerate until firm.

By Oreo

Ingredients

• ✓ cinnamon red hot candy
• butter
• marshmallow
• green food coloring
• vanilla extract
• cornflake cereal

Instructions

1. 1 Gather ingredients.
2. 2 Melt butter in a large saucepan over low heat. Add marshmallows, and cook stirring constantly, until melted.
3. 3 Remove from the heat, stir in food coloring and vanilla, then stir in cornflakes.
4. 4 Set out one or two sheets of waxed paper. Fill a skillet with 1 inch of very hot water. Place the saucepan into the skillet so cookie dough stays warm.
5. 5 Quickly drop a heaping tablespoonful of cookie dough onto the waxed paper, and use lightly greased fingers to form it into a wreath shape. Immediately decorate cookie with red hot candies. Repeat to shape and decorate remaining cookies.
6. 6 Allow cookies to cool to room temperature before removing from waxed paper, about 15 minutes. Store in an airtight container.

By CANADAKATE

Ingredients

• ✓ cinnamon red hot candy
• marshmallow
• butter
• vanilla extract
• green food coloring
• cornflake cereal

Instructions

1. 1 In a saucepan over low heat, melt together marshmallows, butter, vanilla, and food coloring. Remove from the heat and mix in cornflakes.
2. 2 Drop by spoonfuls on waxed paper and decorate with red hots. Let cool to room temperature, about 1 hour.

By Heather Dolan

Ingredients

• ✓ cinnamon red hot candy
• sweet potato
• butter
• margarine
• brown sugar
• water
• miniature marshmallow

Instructions

1. 1 Place the sweet potatoes into a large saucepan with enough water to cover. Bring to a boil, and cook over medium heat until tender, about 25 minutes. Drain water, and place potatoes in a large casserole dish.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 In a medium bowl, stir together the butter, brown sugar, red hot candies, and water. Pour over the sweet potatoes in the dish.
4. 4 Bake for 1 hour in the preheated oven, until sweet potatoes are soft, and the candies are melted. After this, you may top with marshmallows, and return the dish to the oven for 10 minutes to toast them.

By JenSmith

Ingredients

• ✓ cinnamon red hot candy
• cucumber
• pickling lime
• white vinegar
• red food coloring
• alum
• white sugar
• water
• cinnamon stick

Instructions

1. 1 Peel cucumbers, halve lengthwise, and scrape out seeds with a spoon. Cut halves into 1/4-inch half-circles and place into a glass or ceramic crock. Dissolve pickling lime in about 1 quart room temperature water; pour over cucumbers, then add additional water to cover cucumbers by 1/2 inch. Let stand at room temperature for 24 hours.
2. 2 Drain cucumbers and rinse well with cold water. Place into a large stockpot and cover with cold water. Let stand at room temperature for 3 hours, then drain and rinse again.
3. 3 Return cucumbers to the stockpot. Add 1 cup vinegar, food coloring, alum, and enough water to cover by 1/2 inch. Bring to a boil. Reduce heat to a simmer and cook for 2 hours. Drain and let cool a bit before placing into the glass or ceramic crock.
4. 4 Stir together sugar, remaining 2 cups vinegar, 2 cups water, red hot candies, and cinnamon sticks in a saucepan over medium heat until sugar and candies dissolve. Pour over warm cucumbers. Cover and let sit for 8 hours to overnight.
5. 5 Pack pickles into hot, sterilized pint jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 to 20 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate any jars that do not seal.

By bobbi s

Ingredients

• ✓ cinnamon red hot candy
• waxed paper
• butter
• miniature marshmallow
• green food coloring
• almond extract
• vanilla extract
• cornflake cereal

Instructions

1. 1 Gather all ingredients.
2. 2 Line a baking tray with waxed paper.
3. 3 Place marshmallows and butter in a microwave-safe bowl; microwave on high for 2 minutes. Stir, then microwave on high for 2 minutes more; stir.
4. 4 Mix in coloring, almond extract, and vanilla until the desired color is reached; gently stir in cornflakes to coat.
5. 5 Drop by tablespoonfuls onto the prepared tray and use lightly greased fingers to form wreath shapes; decorate with 3 red hots each.
6. 6 Allow cookies to cool and set, about 15 minutes; store in an airtight container.

By Sharon P

Ingredients

• ✓ cinnamon red hot candy
• zucchini
• water
• pickling lime
• white vinegar
• red food coloring
• alum
• white sugar
• cinnamon stick

Instructions

1. 1 Place zucchini slices into a 1-gallon or larger glass jar or crock. Combine 2 cups water (or the amount needed to cover zucchini) and pickling lime in a nonreactive bowl until well combined; pour over zucchini (it should completely cover zucchini). Cover the jar with plastic wrap; set aside for 24 hours.
2. 2 Drain zucchini slices in a colander in the sink; rinse very well under running water to remove all the lime. Wash the glass jar thoroughly; place zucchini back into the jar. Cover with fresh cool water; set aside for 2 to 3 hours.
3. 3 Drain zucchini; rinse again. Place zucchini in a large pot; stir in 1 cup vinegar, food coloring, and alum. Add enough water to cover zucchini; bring to a boil over medium heat. Reduce heat to low; simmer for 2 hours. Drain and discard liquid. Return zucchini to the glass jar.
4. 4 Combine sugar, 3 cups water, remaining 1 cup vinegar, cinnamon sticks, and Red Hot candies in a medium saucepan over medium heat; bring to a boil, stirring, until sugar and candies dissolve. Pour syrup over zucchini, cover, and set aside for 24 hours.
5. 5 Strain zucchini; transfer syrup to a small saucepan and bring to a full rolling boil over medium heat.
6. 6 Meanwhile, inspect 8 (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in boiling water for at least 5 minutes, then simmer jars until mock apple rings are ready. Wash new, unused lids and rings in warm soapy water.
7. 7 Pack zucchini slices into hot, sterilized jars, then pour in hot syrup, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
8. 8 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
9. 9 Remove the jars from the stockpot and let rest, several inches apart, on a cloth-covered or wood surface, until cool, 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Holly M

Ingredients

• ✓ cinnamon red hot candy
• cucumber
• pickling lime
• water
• water
• white vinegar
• water
• red food coloring
• alum
• sugar
• cinnamon stick
• canning jar
• ring
• lid

Instructions

1. 1 Put cucumber spears in a large container. Stir pickling lime into 1 gallon of water in a large pitcher until lime is dissolved; pour over cucumbers. Refrigerate for 24 hours.
2. 2 Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.
3. 3 Stir 1 ¼ cups of vinegar and 1 ¼ cups of water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.
4. 4 Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over cucumbers and add enough water to cover. Put a lid on the pot, place the pot over medium heat, and bring to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.
5. 5 Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour liquid over drained cucumbers. Refrigerate 8 hours to overnight.
6. 6 Drain liquid from cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.
7. 7 Drain liquid again from cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.
8. 8 Heat cucumbers and syrup to a boil.
9. 9 Pack cucumbers into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
10. 10 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
11. 11 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By ShellyORN

Ingredients

• ✓ cinnamon red hot candy
• water
• lemon flavored gelatin mix
• applesauce

Instructions

1. 1 In a large bowl, dissolve candies in boiling water. Add gelatin and stir until dissolved. Stir in applesauce and a few ice cubes and chill for 3 hours, or until set. Serve cold with whipped cream.

By Sara

Ingredients

• ✓ cinnamon red hot candy
• apple
• brown sugar
• butter
• aluminum foil

Instructions

1. 1 Cut cores out of apples, leaving bottoms of apples intact. Cut off and save tops of cores. Use a spoon or sharp knife to clean flesh from the cored area of the apple, leaving hollows.
2. 2 Place 1 teaspoon cinnamon candies, 1 teaspoon butter, and 1 tablespoon brown sugar into the hollow of each apple. Place retained top of core into hollow of each apple. Wrap apples in aluminum foil.
3. 3 Place wrapped apples into the coals of a campfire and cook until apples are soft and filling has melted, about 15 minutes.

By paterica

Ingredients

• ✓ cinnamon red hot candy
• pineapple juice
• cranberry juice
• apple cider
• cinnamon

Instructions

1. 1 Pour the pineapple juice, cranberry juice and apple cider into a large pot. Heat until almost boiling, then stir in the red hot candies. Continue stirring until they dissolve so that they do not end up stuck to the bottom of the pot. Set the heat to low, and let it simmer all day if you like. Ladle into glasses or cups, and dust with cinnamon before serving.

By Heather M Howard

Ingredients

• ✓ cinnamon red hot candy
• butter
• marshmallow
• cornflake cereal
• green food coloring

Instructions

1. 1 Melt margarine in a large pan over low heat. Add marshmallows and stir constantly until marshmallows melt and mixture is syrupy. Remove from heat. Stir in food coloring. Add corn flakes and stir until well coated.
2. 2 Drop mixture, by 1/4 cupful, onto cookie sheet. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies

By blairbunny

Ingredients

• ✓ cinnamon red hot candy
• apple
• lemon
• brown sugar
• ground ginger
• clove
• apple juice

Instructions

1. 1 Toss apples and lemon juice together in a bowl.
2. 2 Put about half the apples in a slow cooker with cinnamon candies, brown sugar, ginger, and cloves; stir. Pour enough apple juice over the mixture to nearly, but not quite, cover the apples.
3. 3 Cook on Low, stirring occasionally, until the candies dissolve, about 1 hour.
4. 4 Increase heat to High and continue cooking until the apples have begun to lose shape, about 4 hours. Add remaining apples to the slow cooker. Reduce heat to Low and continue cooking until desired thickness is reached, at least 3 hours.

By Kitchen Witch

Ingredients

• ✓ cinnamon red hot candy
• apple
• water
• sweet potato
• brown sugar
• pineapple
• pecan
• marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large pot over medium heat, combine the candies and water. Stir until candies are dissolved.
3. 3 Add the apples and baste frequently until apples begin to soften. Remove from heat and allow to cool.
4. 4 Mix together the sweet potatoes, brown sugar, pineapple and pecans.
5. 5 Stuff the cooled apples with the sweet potato mixture. Mound any remaining mixture on top of apples.
6. 6 Place in 4 quart casserole dish and bake for 20 minutes; place a marshmallow on each apple, return to oven and cook until marshmallows are golden brown.

By Beverly

Ingredients

• ✓ cinnamon red hot candy
• chocolate cake mix
• black licorice
• white frosting
• candy corn
• orange decorator sugar

Instructions

1. 1 Prepare cupcakes according to package directions. Let cool completely.
2. 2 Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.

By Heatherly Noble

Ingredients

• ✓ cinnamon red hot candy
• all-purpose flour
• baking soda
• baking powder
• butter
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Whisk together flour, baking soda, and baking powder in a small bowl. Using an electric mixer, beat butter and sugar in a large bowl until smooth. Beat in egg and vanilla. Stir in the dry ingredients.
3. 3 Roll dough out on lightly floured surface. Cut into heart shapes and place on ungreased baking sheets. Dot cookies with red hot candies.
4. 4 Bake until golden, 8 to 10 minutes. Let stand on cookie sheet for 2 minutes before removing to cooling racks.

By IrishMountainGirl

Ingredients

• ✓ cinnamon red hot candy
• butter
• cream cheese
• white sugar
• egg yolk
• lemon zest
• lemon extract
• all-purpose flour
• salt
• yellow food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat butter and cream cheese together in a bowl. Add sugar and beat until light and fluffy. Add egg yolk, lemon peel, and lemon extract and beat well.
3. 3 Sift flour and salt together in a bowl. Add to the bowl with the butter mixture in 3 additions, mixing well after each. Add food coloring and mix in thoroughly.
4. 4 Press cookies 1 inch apart onto the prepared baking sheet using a cookie press fitted with a flower disc. Press 1 red hot cinnamon candy into the center of each cookie.
5. 5 Bake in the preheated oven until just starting to turn golden brown on the edges, 14 to 16 minutes; do not overbake.
6. 6 Transfer cookies to a wire rack to cool completely.

By Watercat

Ingredients

• ✓ cinnamon red hot candy
• green decorator sugar
• orange juice
• confectioners sugar
• baking powder
• baking soda
• cardamom
• clove
• cinnamon
• all-purpose flour
• orange juice
• egg
• candied mixed fruit
• almond
• semisweet chocolate chip
• water
• honey
• sugar

Instructions

1. 1 Combine sugar, honey and water in a large saucepan. Bring to a rolling boil, then remove from the heat and set aside to cool. In a medium bowl, stir together the honey mixture with the chocolate chips, almonds, candied fruit, eggs, and orange juice. Sift together the flour, cinnamon, cloves, cardamom, baking soda and baking powder; stir into the fruit and nut mixture. Tightly cover the bowl, and refrigerate for 2 to 3 days to blend the flavors.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10x15 inch jellyroll pan. Spread the dough evenly into the prepared pan.
3. 3 Bake for 35 to 40 minutes in the preheated oven. Cool and frost with the orange frosting.
4. 4 To make the orange frosting, put the confectioners' sugar in a small bowl, and beat in the orange juice 1 tablespoon at a time until the desired consistency is reached. Spread over the cooled bars. Cut bars into diamond shapes, and place cinnamon candies on top then sprinkle with the green sugar.

By Juanita