SWEET SALTY PINK POPCORN RECIPE
Sweet with sugar and salty with pink Himayalan salt this popcorn is a pink treat for snacking, special parties, and any time you need a pink treat for gifting!
Provided by Pam List
Categories Snack
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 508 calories, Carbohydrate 106 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 9 grams fat, Fiber 9 grams fiber, Protein 12 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 196 grams sodium, Sugar 49 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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.
SWEETENED POPCORN
This is a sweet and crunchy treat. I first tasted something like this at a festival. I find that the crunchiness and the sweetness are very addicting.
Provided by CORY13
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 25m
Yield 12
Number Of Ingredients 4
Steps:
- Line two baking sheets with waxed paper.
- In a large pot or Dutch oven, combine butter, water and sugar. Bring to a boil. Boil 4 minutes; remove from heat. Introduce popcorn and stir to coat evenly. Pour onto prepared baking sheets and let cool before serving.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 18.9 g, Cholesterol 5.1 mg, Fat 3.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1.4 g, Sodium 43.6 mg, Sugar 16.8 g
COLORED POPCORN
I've been making this for 30+years. My kids used to look forward to it, especially at holiday time. You can make this any color you want, but for some reason I always did pink (I think it reminded my kids of the packaged "lucky" popcorn). Now my daughter is carrying on the tradition and making it for my grandkids. Recipe comes from an old newspaper clipping. If you plan on storing this, use a zip lock bag or container with a tight fitting lid.
Provided by Sweet PQ
Categories Lunch/Snacks
Time 15m
Yield 2 1/2 quarts
Number Of Ingredients 5
Steps:
- Put popcorn in a large bowl that you have lightly buttered.
- Put sugar and water in a small pan and boil to 238* on a candy thermometer (or until it forms a medium ball in cold water), adding the food coloring toward the last of the cooking.
- Pour over the popcorn & stir evenly, then sprinkle at once with the icing sugar. Make sure you continue stirring until the syrup turns sugary and the kernels separate. Enjoy!
SWEET POPCORN
Make a batch of sweet popcorn for a home movie night. It's a great snack for sharing, or divide into paper cones to avoid bickering!
Provided by Liberty Mendez
Categories Snack, Treat
Time 17m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 288 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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