Ingredients
Method
- Pop your popcorn. To do this you can either use a pop corn maker, stovetop method or use a packet of pre-popped popcorn.
- Place your popcorn into a very large bowl removing any unpopped kernels as you go.
- Line a large oven tray with baking paper and preheat your oven to 160 degrees fan bake.
- Place your sugar, butter, water and food coloring into a medium sized saucepan. Bring to a simmer, stirring regularly, until the sugar has fully dissolved.
- Continue to heat your sugar mixture, without stirring, for about 3-4 minutes. The temperature of the sugar needs to reach 130 degrees Celsius (just past the soft ball stage).
- Remove your saucepan from the heat and add in your baking soda. Mix this through very quickly before you pour the sugar syrup over your prepared popcorn. Use a wooden spoon to quickly mix and coat the popcorn with your candy coating. Be careful as the coating will still be very hot at this point.
- Once your popcorn is evenly coated, transfer it onto your baking tray. Spread the popcorn out as evenly as possible.
- Bake your popcorn for 10 minutes.
- As soon as your popcorn has baked break up the pieces into a large bowl.
- Cool slightly before serving.
Notes
This is best used on the day it is made.
To store your candy coated popcorn you can divide your popcorn into individual servings and store in snaplock bags to maintain freshness for up to 3 days. Chang the color of this popcorn by simply swapping out the food coloring to another color.
To store your candy coated popcorn you can divide your popcorn into individual servings and store in snaplock bags to maintain freshness for up to 3 days. Chang the color of this popcorn by simply swapping out the food coloring to another color.