Description
Achieve crunchy, candied perfection! This easy V-Day pink popcorn uses a rich butter-sugar-syrup glaze, boiled until dissolved, for maximum coating. Pop kernels, glaze quickly, and enjoy.
Ingredients
Scale
- 1/2 cup unpopped popcorn kernels
- 2 tablespoons coconut oil (or preferred popping oil)
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup light corn syrup
- 1 teaspoon vanilla powder
- 1/2 teaspoon kosher salt
- 8–10 drops pink or red gel food coloring
Instructions
- Step 1: Preheat the oven to 250°F (120°C). Pop the popcorn kernels using your preferred method (air popper or stovetop oil). Once popped, immediately place the popcorn in a very large bowl and discard any unpopped kernels. Set aside.
- Step 2: Prepare the glaze. In a medium saucepan, combine the butter, granulated sugar, light corn syrup, and salt. Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves completely.
- Step 3: Stop stirring and allow the mixture to boil for approximately 4-5 minutes, until the temperature reaches 240°F (115°C) (soft-ball stage). Remove the saucepan from the heat immediately.
- Step 4: Quickly stir in the alcohol-free vanilla extract and the pink food coloring until the color is evenly distributed and vibrant. Pour the hot glaze evenly over the bowl of popcorn and toss quickly with a rubber spatula until the kernels are mostly coated.
- Step 5: Spread the coated popcorn evenly onto two large, parchment-lined baking sheets. Bake for 10-12 minutes, stirring once halfway through, to help set the coating and crisp the popcorn.
- Step 6: Remove the popcorn from the oven and allow it to cool completely on the baking sheets. Once cool, break the popcorn into serving-sized clusters. Store in an airtight container.
Notes
- Store cooled popcorn in a rigid airtight container at room temperature; avoid the refrigerator, as the humidity can soften the crisp candy coating.
- If your popcorn loses its crunch after a day or two, spread it on a baking sheet and bake at 250°F (120°C) for 5 minutes, then cool completely to restore crispness.
- For a charming Valentine's presentation, mix the cooled pink popcorn with white chocolate chips or sprinkle it with edible glitter before serving.
- Use a reliable candy thermometer when making the glaze, as hitting the 240°F soft-ball stage exactly ensures a perfectly crisp, non-sticky caramel coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.75 cups (45g)
- Calories: 251
- Sodium: 175mg
- Fat: 7.9g
- Saturated Fat: 5.0g
- Trans Fat: 0.1g
- Protein: 34.0g