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!