SWEET PINK POPCORN
This is sweet buttered popcorn with red food color added. Great for a girls birthday party or for Breast Cancer Awarness events.
Provided by Chef Jean
Categories < 30 Mins
Time 20m
Yield 8-10 cups
Number Of Ingredients 5
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.
OLD FASHIONED PINK POPCORN
Steps:
- Pop up your popcorn. I did mine on the stove old school style. Which for those of you who only do microwave popcorn means you pour some oil in a large stock pot, let the oil get hot, then place popcorn kernels in the bottom and cover with a lid. Then you wait for the magic to happen. Swish the pot around from time to time to keep things from burning and do not go too hot. You want a medium heat or you'll scorch it.
- Set popcorn aside.
- In a saucepan combine your sugar, milk, corn syrup and salt. Cook over medium heat until your sugar dissolves.
- Now you want it at a low boil until the temperature reaches 230 degrees which is known as soft ball stage. If you do not have a thermometer you can grab a glass of super cold water, drop a little of the mixture in it, now grab that mixture with your fingers and if it forms a ball in the water then flattens out after it's out of the water that is soft ball stage. You can probably find videos of this online if you aren't quite sure what this all means.
- Stir occasionally until it reaches soft ball stage and then remove from heat, and add your vanilla and food coloring. Stir well.
- Now put your popcorn in a large bowl or even a big roasting pan. You want to have ample room to stir it really well.
- Now pour your pink mixture over top and stir well to coat.
- Now line a cookie sheet with parchment and transfer the popcorn to that to let it dry out.
- Try not to eat a boatload while waiting for it to cool. Impossible, trust me!
- Serve with a big old pink grin!
Nutrition Facts : Calories 573 kcal, Carbohydrate 119 g, Protein 14 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 51 mg, Fiber 16 g, Sugar 29 g, UnsaturatedFat 4 g, ServingSize 1 serving
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- To pop popcorn on the stove: Pour oil in a large pot and heat on medium-high for 2 minutes. Add in popcorn kernels and cover, gently shaking the pot occasionally. Once popcorn begins to pop, decrease heat slightly and shake the pot more consistently. Remove pot from heat once you can count to 3 between pops. Remove unpopped kernels and pour popcorn into 1 large bowl. Making the syrup takes less than 10 minutes and you'll need to pour it on the popcorn quickly, so make sure you're popcorn is de-kerneled and ready. (Yes I just made up a word. De-kerneled. Don't look it up in the dictionary, you won't find it.)
- Combine sugar, cream, corn syrup and salt in a large saucepan on medium- high heat on the stove. (5 is medium on mine and I had it at about 5.5) Bring to a full boil (where you can stir it and it's still boiling) then set the timer for 4 minutes. (If you want to use a candy thermometer, you can- you're looking to get to 235 degrees.)
- Remove from heat and add in vanilla and red coloring. Stir until combined, then pour over popcorn. Gently stir until popcorn is coated. Lay out to cool on wax paper, gently breaking up pieces afterwards. Candied popcorn, once fully cooled will not be sticky and gooey, but instead have a light hard layer of candy coating. Tastes best if served immediately.
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- Prepare 2 large baking sheets by lining with parchment paper or silicone baking mats. Set aside.
- Pop popcorn using an air popper or in a pot. This makes a large amount (about 24 cups) of popcorn, so you may have to do it in 2 batches. Place 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 on an instant read or 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).
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