This Old Fashioned Pink Popcorn is fun, pretty and delicious. It makes me nostalgic because it reminds me of Lucky Elephant popcorn.
HAPPY EARLY VALENTINE'S DAY FOLKS!
I wanted to post this tomorrow but I was just too excited to wait. So you get an early V-Day gift.
As you know I have been on a popcorn kick of epic proportions lately. I have two more saved up to show you. There's Turtle Popcorn, then Turtle Popcorn Gone Wild.
I could just sit and stare at this Pink Candy Popcorn all day. It's so purty and makes me all happy! And a happy Lunatic is a good thing for everyone.
This brings back memories for me. Big time!
You see, I am a Canuck, through and through, except for the hockey because I hate it and I know that means I'm a bad Canadian but I can't help it.
Anyhow, as a Canuck I grew up eating Lucky Elephant Pink Candy Popcorn. This stuff was such a treat. I've always been a big fan of the colour pink so I used to love eating this stuff.
If you have never had it you are missing out folks. A gazillion times better than caramel corn. I mean it's flipping PINK!
I searched for a recipe close enough to it and found one at Nan's Recipe Spot. There are tons of pink popcorn recipes out there but this is the one that drew my eye and I loved reading about her memories of it.
So, instead of using a source with no emotional attachment to the popcorn I chose to use one that had a personal story behind it. Thank you to Nan for the inspiration and the story behind your popcorn.
- Popcorn - You can pop your own popcorn or buy already popped popcorn if you prefer. Just make sure it has no flavouring if you buy it already popped.
- Sugar - Use granulated sugar for this recipe. Nothing else will work as well, in my opinion.
- Milk - This recipe calls for half and half or whole milk. Whole milk has 3.25% butterfat in Canada.
- Corn Syrup - Try to find clear corn syrup because if you use the yellow version it could alter the colour of your popcorn a bit. Also, I know corn syrup is a polarizing ingredient for some, but it's required in this recipe.
- Salt - Use table or kosher salt. Do not skip adding salt to this recipe. Salt enhances the flavour of sweets so only omit if you need to for health reasons.
- Extract - Vanilla extract is the way to go for this recipe. I've made it with almond extract as well, but I prefer vanilla extract.
- Food Colouring - When I first made this I used red food colouring. I've made it again with pink food colouring. Personally, for this recipe I like liquid food colouring for this recipe. I've found gel to be harder to control with lighter hued treats. Start small until you get the colour you want. You can always add more but you cannot take away.
How to Make Pink Popcorn:
- Pop your popcorn if making it from scratch. Or use store bought popcorn. Place popcorn in a large bowl or roasting pan for later.
- Line one or two cookie sheets with parchment paper and set aside.
- Combine sugar, milk, corn syrup and salt in a medium saucepan. Cook over medium heat until the sugar dissolves completely.
- Adjust the heat so the mixture reaches a low boil. Using a candy thermometer, watch until the mixture reaches 230 degrees F, also known as the soft ball stage. You will need to stir the mixture occasionally.
- Once the temperature reaches 230 degrees F you can remove the saucepan from the heat and add the vanilla and food colouring. Stir well and allow the mixture to cool slightly. If you pour scorching hot candy coating over popcorn it can shrink the popcorn.
- Now you can grab the popcorn you set aside earlier. Drizzle the pink candy mixture over top of the popcorn as evenly as you can. Use a spatula or wooden spoon to stir it really well.
- Transfer the popcorn to the parchment lined cookie sheets and spread out evenly. It will dry best in a single layer that is evenly spread out, as opposed to dumping it out into one giant pile.
- Allow the popcorn to cool completely. If you can resist eating it while you wait you're a stronger person than I am!!
Tips for Making Pink Candy Coated Popcorn:
- Never pour piping hot candy mixture right over popcorn. Same principle as butter. If you pour if over while it's still boiling it will shrink and shrivel your popcorn.
- I used half the amount of popped popcorn as the original recipe called for but feel free to use the full amount.
- Originally I used yellow corn syrup as clear was hard to find where I live in Canada. Now I always use the clear version of it.
- Candy popcorn can feel sticky. If you find you didn't cook the mixture properly, and the popcorn is sticky let it dry in the oven under low heat for 30 minutes or so. That will solve the issue.
- Obviously if it's hot out, and you're serving this outdoors it's going to be stickier due to heat and humidity. Use some judgement and keep it out of the sun.
Storing Pink Candy Coated Popcorn:
- Store candy popcorn in a sealed airtight container in a cool, dry place. It can last up to a week but tends to get soggy after some time.
- Typically, I do not recommend storing it in the fridge. Cold can affect the moisture content.
- Also, I do not recommend freezing homemade candy popcorn for the same reason as refrigerating it. Moisture can mess with the candy coating a bit.
- That said, if I was serving this at an outdoor party in Texas when it was 110 degrees F I would likely put some ice under or around the bowl of popcorn to keep it from getting hot.
I hope all my lovely readers have a pinktastic Valentine's Day! I hope you are pinking happy! And I hope you all enjoy your pinkarific day with your loved ones.
HAPPY VALENTINE'S DAY!
More Popcorn Recipes:
- Turtle Popcorn
- Parmesan Popcorn
- Rootbeer Popcorn
- Turtle Popcorn Gone Wild
- S'mores Popcorn
- Turtle Tailgate Mix
- Chocolate Cake Popcorn
- Cinnamon Sugar Popcorn
Places to stalk Cravings of a Lunatic
Old Fashioned Pink Popcorn
- 6-Quart Stockpot for popping kernels
- Pop up your popcorn. I did mine on the stove old school style. Which for those of you who only do microwave popcorn means you pour some oil in a large stock pot, let the oil get hot, then place popcorn kernels in the bottom and cover with a lid. Then you wait for the magic to happen. Swish the pot around from time to time to keep things from burning and do not go too hot. You want a medium heat or you’ll scorch it.
- Set popcorn aside.
- In a saucepan combine your sugar, milk, corn syrup and salt. Cook over medium heat until your sugar dissolves.
- Now you want it at a low boil until the temperature reaches 230 degrees which is known as soft ball stage. If you do not have a thermometer you can grab a glass of super cold water, drop a little of the mixture in it, now grab that mixture with your fingers and if it forms a ball in the water then flattens out after it’s out of the water that is soft ball stage. You can probably find videos of this online if you aren’t quite sure what this all means.
- Stir occasionally until it reaches soft ball stage and then remove from heat, and add your vanilla and food coloring. Stir well.
- Now put your popcorn in a large bowl or even a big roasting pan. You want to have ample room to stir it really well.
- Now pour your pink mixture over top and stir well to coat.
- Now line a cookie sheet with parchment and transfer the popcorn to that to let it dry out.
- Try not to eat a boatload while waiting for it to cool. Impossible, trust me!
- Serve with a big old pink grin!
Thanks for visiting today!