Sweet Pink Popcorn Recipes

PINK POPCORN

Steps:

• Put all ingredients except for popcorn in saucepan and bring to a boil
• Pour over popped corn and stir until well coated and it goes sugary
• Spread the popcorn out in a single layer on some parchment paper or a baking sheet and let it dry. The popcorn is then ready to enjoy.

SWEET SALTY PINK POPCORN RECIPE

Steps:

• Place popped corn into one or two large bowls and set aside.
• Stir milk, corn syrup and salt together in a small saucepan. Pour sugar into the center of the saucepan, being careful not to get any on the sides of the pot. Bring to a boil over medium heat, stirring until sugar is completely dissolved.
• Stir occasionally until mixture reaches 230°F, the soft ball stage. (candy thermometer)Remove from heat and stir in vanilla and food coloring (several drops of red should do, or about 1/2 a toothpick dipped into gel color).
• Working quickly, pour sugar mixture over popcorn and stir until the popcorn is evenly coated. Spread popcorn over 2 large baking sheets lined with parchment paper to dry.
• Sprinkle with a fine grind Pink Himalayan salt. (Taste for your favorite ratio of salty sweet!)
• Once popcorn is completely dry, store your treat in airtight bags or containers.

SWEET PINK POPCORN

Steps:

• Pop corn in an air popper.
• Boil the sugar, butter, water and food coloring for 3 minutes. Let cool for 10 minutes.
• Slowly poor the sugar mixture over the popcorn and toss to coat evenly.
• Let dry on a cookie sheet. To speed this process dry in a 200 degree oven for 10 minutes, watching carefully.

SWEET POPCORN

Steps:

• Put the oil in a large saucepan with a tight-fitting lid over a medium heat. Toss the popcorn kernels in the oil to coat. Put the lid on, and keep over a medium heat until you hear the first popcorn pop, then turn the heat to medium-low. When you begin to hear lots of popping, give the pan a shake. Continue to shake frequently until the popping stops. Turn off the heat and leave in the pan.
• Line a large baking tray with baking parchment. Put the sugar and 60ml water into a medium heavy-based saucepan and bring to the boil. Stir until the sugar has dissolved, then leave over a medium heat, without stirring, for 6-8 mins. It should start to turn into a golden caramel, swirl it around and add the butter - stand back as it may spit a little. Stir well until combined.
• Pour the caramel over the popcorn in the pan and stir immediately to coat the popcorn, being careful not to touch the hot caramel. Carefully transfer onto the lined baking tray and press down with the back of a spoon to spread evenly. Leave to cool for 5 mins, then break apart and eat.