How To Make Colored Popcorn Recipes

RAINBOW KETTLE CORN RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• Divide the sugar evenly between 6 small bowls, 2 tablespoons per bowl.
• Dye each bowl of sugar a different color by adding 1-2 drops of red, orange, yellow, green, blue and purple food coloring. Stir each bowl with a clean fork until the sugars are sandy in texture. Note: We recommend gel food coloring, as the colors are more stable. Only use 1-2 drops; a little goes a long way.
• Add 1 teaspoon of coconut oil and 2 popcorn kernels to a medium nonstick saucepan with a lid. Cover and place over medium-high heat. Once the kernels pop, reduce the heat to medium and add 2 tablespoons of popcorn kernels and 1 bowl of colored sugar. Immediately cover the pan and shake to combine. Cook, shaking the pan constantly to ensure that the sugar doesn't burn, while the popcorn pops. Once the pops are more than 3 seconds apart, remove the pot from heat. Carefully remove the lid away from your body and pour the popcorn onto the prepared baking sheet.
• Evenly sprinkle ¼ teaspoon salt over the hot kettle corn. Let the popcorn cool completely, transfer to a bowl. Repeat with the remaining colors, replacing the parchment paper as needed.
• Combine all of the popcorn in a large bowl. Toss to distribute the colors evenly. Serve immediately, or store in an airtight container for up to 2 days.
• Enjoy!

COLORED POPCORN

Steps:

• Put popcorn in a large bowl that you have lightly buttered.
• Put sugar and water in a small pan and boil to 238* on a candy thermometer (or until it forms a medium ball in cold water), adding the food coloring toward the last of the cooking.
• Pour over the popcorn & stir evenly, then sprinkle at once with the icing sugar. Make sure you continue stirring until the syrup turns sugary and the kernels separate. Enjoy!

COLORFUL POPCORN BALLS

Steps:

• Place popcorn in a large bowl; set aside. In a saucepan, melt butter and marshmallows over low heat. Stir in gelatin until dissolved. Pour over popcorn and toss to coat. When cool enough to handle, lightly butter hands and quickly shape mixture into balls.

CHOCOLATE POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
• Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
• Bake in preheated oven for 30 minutes, stirring several times.
• Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

CANDY COATED POPCORN

Steps:

• Keep freshly-popped corn warm in large baking pan in 200°F oven.
• Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to boil, stirring constantly. Cook to 250°F without stirring.
• Remove from heat. After boiling action ceases, add flavoring and color. Add soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat corn. Shape into balls or spread onto cookie sheet and break into pieces when cool.