Old Fashioned Pink Popcorn
User Reviews
5
Old Fashioned Pink Popcorn
Description
This recipe starts with plain popped popcorn that is split into large mixing bowls to hold the sticky coating. A sugar syrup is prepared by boiling granulated sugar, half and half, light corn syrup, and salt until reaching 232°F, a soft crack stage that ensures the glaze will harden properly. After removing from heat, vanilla extract and a few drops of red food coloring are added to the syrup for flavor and color.
The hot syrup is then poured evenly over the popcorn and gently stirred until the kernels separate and the coating starts to set. The coated popcorn is spread on waxed paper to dry for about 20 minutes. The finished popcorn has a smooth, slightly crunchy pink shell with a sweet vanilla taste paired with the classic popcorn texture.
This old-fashioned style pink popcorn makes a colorful snack for holidays or celebrations. It can be stored in an airtight container to maintain freshness once fully cooled.
The recipe is adapted from classic candy popcorn methods and can be adapted by changing food coloring or adding other flavors to the syrup.
Ingredients
- 2/3 cup popcorn kernels un-popped
- 2 cups granulated sugar
- 2/3 cup half and half
- 1 Tbsp light corn syrup
- 1/4 tsp salt
- 1 tsp vanilla
- 6 red food coloring or any other color you'd like, drops
Instructions
- Pop popcorn into a large bowl according to manufactures directions.
- Pour popped popcorn into two very large mixing bowls, set aside.
- In a large saucepan whisk together sugar, half and half, corn syrup and salt. Cook over medium high heat, stirring constantly until sugar has dissolved.
- Heat mixture to 232 degrees, stirring occasionally. Immediately remove from heat and pour in vanilla and food coloring. Drizzle mixture over popped popcorn.
- Gently stir popcorn until mixture is evenly coated and coating begins to dry (you'll notice the popcorn kernels separating).
- Pour mixture onto waxed paper and allow to dry about 20 minutes. Store in an airtight container.
Notes
- Use two very large mixing bowls to allow enough space for coating the popcorn without clumping.
- Cook the sugar syrup carefully to 232°F for the proper candy texture; a candy thermometer is helpful.
- After coating, spread the popcorn on waxed paper to dry and prevent sticking.
- Store the cooled popcorn in an airtight container to keep it crisp.
User Reviews
Overall Rating
5
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