Best Sweet Pink Popcorn Recipes

HOW TO MAKE PINK POPCORN

Steps:

• 1. Make the popcorn using an air popper or in a large pop on the stovetop. Place the popped corn into one or two large bowls or roasting pans. You want to have plenty of room in the blow to stir and combine the popcorn with the coating in a later step. 2. Prepare an area to cool your popcorn. Place some large baking pans, silicone mats or sheets of wax paper on your work space. 3. In a medium saucepan, combine the milk, corn syrup and salt. Add the sugar to the center of the pan and gradually combine into the liquid. Cook over medium heat until the sugar is dissolved. 4. Stir occasionally and continue with a low boil until the mixture reaches about 230 degrees F (also known as the soft ball stage). 5. Remove the pan from the heat. Stir in the vanilla and food coloring. Start with a couple drops of food coloring and add more until you reach your desired color. It's easy to add more color but you can't take it away! 6. Immediately drizzle the sugar mixture over the popcorn. As the sugar cools, it will become sticky. Working quickly, stir until the popcorn is evenly coated with the pink mixture. 7. Pour the popcorn on large baking sheets, silicone mats or sheets of wax paper to dry. While popcorn is still sticky, top with sprinkles if desired. 8. Allow to cool for at least 30 minutes or until the popcorn clusters are easy to break apart.

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.

PUFFY PINK POPCORN HEARTS

Steps:

• In 3-quart saucepan, cook marshmallows and butter over medium heat, stirring constantly, just until marshmallows are melted. Remove from heat. Stir in food color.
• Stir in popped popcorn until evenly coated. Cool 5 minutes.
• With buttered hands, shape 1 cup mixture into heart shape. Repeat with remaining mixture. Wrap each heart in plastic wrap.