Red Candy-Coated Popcorn (Printer-Friendly Version)
Crunchy popcorn with a bright red candy coating, ideal for festive and fun snacking moments.
# What You'll Need:
→ Popcorn
01 -
½ cup yellow popcorn kernels
→ Candy Coating
02 -
1 cup granulated sugar
03 -
¼ cup light corn syrup
04 -
¼ cup unsalted butter
05 -
2 tablespoons water
06 -
½ teaspoon pure vanilla extract
07 -
¼ teaspoon salt
08 -
¼ teaspoon red gel food coloring, adjust as needed
# Steps to Follow:
01 -
Pop ½ cup of popcorn kernels using an air popper or stovetop until you achieve about 10 cups of large, fluffy popcorn. Remove any unpopped kernels and spread the popcorn evenly on a parchment-lined baking sheet.
02 -
Combine sugar, corn syrup, unsalted butter, water, and salt in a medium saucepan. Cook over medium heat, stirring gently until the sugar dissolves and mixture begins to simmer.
03 -
Remove the saucepan from heat briefly, then stir in vanilla extract and red gel food coloring, starting with ¼ teaspoon and adjusting for desired intensity.
04 -
Increase heat and bring syrup to a boil without stirring. Cook until it reaches 250°F (hard-ball stage) on a candy thermometer, approximately 4 to 5 minutes.
05 -
Immediately pour the hot syrup evenly over the popcorn. Toss quickly with a silicone spatula to coat all pieces before the syrup sets.
06 -
Bake the coated popcorn in a preheated oven at 250°F for 30 minutes, stirring every 10 minutes to ensure even coating and prevent clumping.
07 -
Remove from oven and let the popcorn cool completely on the baking sheet. Break apart any clusters before serving.
# Additional Tips:
01 -
Ensure the syrup reaches the hard-ball stage (250°F) to achieve a crisp coating; undercooking will cause tackiness while overcooking may lead to bitterness.
02 -
Use parchment paper or a silicone mat on the baking sheet to prevent sticking and facilitate cleanup.
03 -
For a dairy-free version, substitute butter with refined coconut oil and consider honey as a corn syrup alternative.