Have you ever had pink popcorn? The blogger who posted this recipe raved about it as a childhood memory. I found it on Cravings of a Lunatic, but she found the recipe on Nan's Recipe Spot. Evidently they had all enjoyed pink popcorn during childhood. Guess that's another thing we didn't have. Perhaps it's regional, I don't know. But I will tell you this, it is REALLY good stuff. Indeed.
We were invited to a Super Bowl Party Sunday evening and asked to bring something. Decisions. Decisions. What would everyone else bring? I had no clue and certainly hoped to not duplicate recipes. So, to make myself happy I made 7 layer dip because I knew if no one else ate it, I could and possibly would eat it all because I love it. Best. Snack. Dip. Ever.
In case no one was a fan of the 7 layer dip, I made this pink popcorn to eat during the game. I mean, come on, there has to be munchies for the game. Something you don't have to go get a plate and fork for, right? Well, this was a major hit and people kept asking what it was. I heard one guy tell his wife he bet it tasted like bubble gum. Ew. I laughed and told them it did not taste like bubble gum. They asked what it was. I told them candied popcorn colored pink. I don't know if they ever ate any, but someone else certainly did because it was gone, baby, gone. Our grandson couldn't seem to get enough of it, so I know I will be making some for Valentine's day.
The recipe is really easy and if you like carmel corn, you will love this recipe. The one thing you need is a candy thermometer. If you don't have one, they are not expensive and you will be making this again, so go ahead and invest in one now. It will also allow you to make lots of other candy recipes.
Here is what you need:
12 -16 cups popped popcorn (16 cups was two batches in my air popper)
2 cups granulated sugar
2/3 cup whole milk
2 TBSP corn syrup
1/4 tsp salt
1 tsp vanilla
2-3 drops red food coloring
Pop up your popcorn, just don't use microwave popcorn. You can do it on the stove top in a pan, or use your handy dandy air popper if you have one.
Next, place the sugar, milk, corn syrup, and salt in a deep saucepan (cause it really bubbles up when cooking). Cook over medium heat until the sugar dissolves. Stir so it doesn't scorch. Place the candy thermometer on the side of the pan.
Remove pan from heat and let cool a bit. If you pour the hot candy over the popcorn right away, it will shrink your popcorn.
Using a large baking sheet with sides, cover with parchment or waxed paper. I actually used two so the popcorn would dry faster.
After the candy cools a bit, pour it over the popped corn and mix with a large spoon until all the popcorn is coated with the candy. Pour the popcorn out onto the lined baking sheets and let the popcorn dry.
Good luck not eating it all before it dries. I could hardly keep Dan out of it (and I may or may not have eaten a little myself).
The 7 layer dip was totally consumed as well as the pink popcorn. This recipe is a keeper and would look so pretty in clear bags or jars for Valentine's Day. It's also amazingly good which is the best part.
Everyday Donna
Things to Remember:
Every once in a while, someone will mail me a single popcorn kernel that didn't pop. I'll get out a fresh kernel, tape it to a piece of paper and mail it back to them. Orville Redenbacher (sorry, couldn't pass it up, it made me laugh - :)
