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.
You're welcome!
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.
Ingredient Notes:
- 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
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Old Fashioned Pink Popcorn
Equipment
- 6-Quart Stockpot for popping kernels
Ingredients
- 12 cups popped popcorn
- 2 cups sugar
- ⅔ cup whole milk
- 2 tablespoons corn syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 drop red food colouring more or less to taste
Instructions
- 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!
Nutrition
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Toodles! xx
Kim Bee
Thank you so much. I am not sure if they still sell it. I think they do in some candy stores. I think it was a blogger feature that was on the list where you add things like html and rss and whatnot. I'll do some digging tomorrow and see. Shoot me an email and I can walk you through it tomorrow night if need be. I'll be out all day though. Home around dinner time.
Kim Bee
Girl you do not look old enough to have grandkids. That is awesome. I am a V-Day grinch too so it's all good. We don't celebrate it here. It's just another day to annoy each other. Lol!
Kim Bee
I know right. You have to make these for the kids. I would love to see how you photograph them. Mine got turned down by foodgawker. Dull/unsharp. That site is the thorn in my side. I will get better and then they'll love me. *foodgawker envy*
Kim Bee
Mine too. I keep telling everyone I want to paint my blog room pink and no one believes me. But I totally do. This is super yummy. Hope you get to try it.
Kim Bee
Aw you are too sweet. You're going to make me cry. Big hug for you. xx
Kim Bee
Lol, I totally am. It's sad. I find a way to wear some pink every day. Even if it's just a anklet or socks. It's always there. Lol! This is so yummy. I think it would be so cute for a kids party or baby shower.
Kim Bee
Thanks so much Cassie. I really, really enjoyed doing this one. It's probably the most me recipe on the blog. Lol!
Kim Bee
Thanks so much Dara. I am so glad you liked them both. There's a new Lunatic version of the turtle one. I think I have issues. Lol. Always happy when you stop by. Love my fellow Canucks so much.
Eating Deliciously
Another must try recipe! Love the pink color.
Jenny @ Savour the Senses
Ooh this sounds SO good!!
Joan@Chocolateandmore
Kim, I just made this for my daughter's class for tomorrow. I may have to make another batch, I can't stop eating it! I'm in love!
Laurin
Im doing your pink popcorn for my baby's princess party and I was wondering if you had a nickname for it instead of just "pink popcorn". I was thinking of something along the line of "fairy dust", something creative. Thanks.
Kim Bee
Hey Laurin. I am so happy you are making it. It's really good. Quick tip, let the liquid cook just a bit before you pour it. Depending on your popcorn it can shrink and shrivel if it's super hot. I've not thought of another name for it but that one is super cute. I am working on a new one so I may use that for my next version. Maybe I can name it after you. Laurin's Fairy Dust. Let me know how it turns out.
We have it here in Canada in little boxes and it's called Lucky Elephant. I seriously just saw it at Costco two days ago. I was so stoked to see it.
CCme
Can I just say this was "the best" pink popcorn I've had! Could not stop eating it! So, thank you so much for posting.
I did use the amount of pop corn you used, did not double the corn syrup, I used the clear kind. I can't justify buying liquid food color that I prob won't use, so I did use just a tiny dab of red gel color.I also laid the popcorn on a cookie sheet to sit in the warm oven for ten minutes. Mmmmm crunchy & sweet! This will definitely be served at the baby shower I am hosting.
Joan Hayes@chocolate and more
OK Kim, you're going to think I'm stalking you but I'm not, really, well maybe just a little but in a good kind of way. I did a post on this popcorn because it's just that good!
http://chocolatechocolatemorechocolate.blogspot.com/2012/05/cherry-cotton-candy-popcorn.html
Tiercy
This popcorn is exactly what I want for my daughter's princess party. Can you please tell me if the popcorn is sticky? I can't tell from the pictures. Thanks.
Kim Bee
I would say it's quite sticky when first wet. After it dries out a bit it will have the same texture as a caramel corn. I'd keep wet wipes on hand if it's hot that day. I would think the heat would make it stickier. If it's a normal day it should be okay. It's basically a candy coating so it dries quite hard.
Jennifer
I love this popcorn! I have been making it with soy milk with no problem so that I can take it to the kids school on special occasions. It is hard to say who loves it more the kids or the adults.
Bridgette
So I just made this in orange/black for halloween. It's a bit soft..not as hard as it should be. I cooked to 230 though. Maybe this is the way it's supposed to be. It's hard to the touch but soft when you bite into it. Not as much crunch as I'd like. I am going to try to cook to 250 and see what happens. I am excited about this though!! We do halloewen themed birthday parties for my son every yr and this will be something new we bring to the dessert table. 🙂 Thanks for the recipe!
Kim Bee
Hi Bridgette. I am so happy you made it and put your own spin on it. It should be hard on the outside and slightly soft on the inside. Like caramel corn is the best way I can describe it. If you want more crunch definitely try cooking it a bit longer so it dries out more. I also like to leave most of mine sit out on top of the stove for quite awhile. Let it dry and cool completely before you package it up or pop it in a container. Otherwise it might soften due to moisture. Let me know if you have more issues and I'll try testing the recipe again to see where it's getting hung up. Or pinpoint what we could change for your tastes. Thanks for stopping in to let me know. I love when people offer feedback. Even if it's not a total love it comment it still helps me know where I can improve and what recipes can use some revamping.
Bridgette
I've made 3 batches total today. LOL I think the recipe just depends on individual taste, don't you? 🙂 Each batch I made got better and better in my opinion, The last one I put a 1/4 tsp of cream of tarter and cooked to 250. It's definitely the best batch yet. None of us can stop eating it so it must be good. LOL I am sick from eating so much of it! I made a batch of orange and a batch of black then mixed them together to put in individual bags and they look great! This recipe is definitely a keeper! I hope by bagging them it doesn't increase moisture like you said. now I am paranoid about that!! I will continue to use this recipe for special occasions and parties. Thank you again!
Kim Bee
As long as you let it cool it'll be fine to bag up. It's only when it's still warm it creates problems. I love that you kept playing with it until you liked it. Thanks so much for the feedback. And you are right, all recipes vary according to taste and personal preference. I think that's what I love so much about cooking. It's never the same and always an adventure. If you get a chance pop a pic on my facebook wall or send me an email with one. Would absolutely love to see what you did with it.
Kiara Lachelle
Hi
Where do u get vanilla salt? I never heard of it and want to make this popcorn for my daughters Birthday.
Kim Bee
Hi Kiara. Love your name. Similar to my daughter's. I make my own vanilla salt. Just use regular if you don't want to make it. It will be totally fine with that. If you want to make it go here- https://www.cravingsofalunatic.com/2011/07/vanilla-salt-experiment-1.html
Aimee molina
I am making this recepie for my daughter's birthday party tomorrow. Will the popcorn last a day without getting stale, or should I make it the day of the party?
Kim Bee
Day before for sure. You want it to have some drying time. Less sticky that way. Also remember when you make it to let the candy cool a bit before pouring it over the popcorn. It's like when you pour butter that's too hot over it, it will shrivel up. So some cool time is good. Then add about half initially and mix so you can adjust to your own taste. You may not like as much candy coating as I do perhaps. So always best to start small and work your way up. It keeps for about a week if I remember correctly. But trust me, it won't as everyone will demolish it the first day.
Jos
Ack! I wish I had seen this comment in the recipe. Our popcorn is drying right now. I poured the candy over right from the stove because the recipe didn't state otherwise 🙁 I hope I didn't ruin it.
Also, how long should you let it dry out for? Are we talking hours?
Kim Bee
It's one of those things I tend to think most people know but I forget the young crowd grew up on microwave popcorn so maybe they don't actually know. I'll edit the recipe this week. If it didn't shrivel up immediately you are okay. It's always good to allow any liquid to cool a touch before pouring over popcorn. If it's really piping hot it can shrivel the popcorn up a bit. No always a bad thing if it's butter but with this stuff it won't look as pretty.
I would let it dry about 30 to 60 minutes if you can. If you can't it's no biggie. It might just stick together a bit when you store it. But that's easily fixed with a wooden spoon and some patience.
Please let me know what you think of it once you taste it. So far everyone loves it but you just never know. I have oodles of popcorn recipes on the blog. It's a sickness.
LaWana
My mother-in-law makes this and said her mother made it for her. She is 77 years old and from Nebraska. Love traditions in cooking!
Kim Bee
That is so adorable. I just love that. I have such fond memories of this stuff growing up. Every time I see pink popcorn it puts a smile on my face.