Puffy Pink Popcorn Hearts Recipes

PINK PUFFED RICE CEREAL HEARTS

Steps:

• Spray a 13-by-9-inch baking pan with nonstick cooking spray.
• Pulse the freeze-dried strawberries in the bowl of a food processor until very coarsely chopped. If you don't have a food processor, you can do this with a rolling pin using a zip-top bag.
• Melt the butter in a large pot over medium heat. Quickly stir in the marshmallows and cook until completely melted. Add the chopped strawberries, combine with the mixture and remove from the heat. Stir in the cereal until well-coated and combined. Spray a rubber spatula or wooden spoon with nonstick cooking spray and press the mixture evenly into the prepared pan. Let cool until set.
• With the assorted heart cookie cutters, cut out different heart shapes.

SWEET PINK POPCORN

Steps:

• Pop corn in an air popper.
• Boil the sugar, butter, water and food coloring for 3 minutes. Let cool for 10 minutes.
• Slowly poor the sugar mixture over the popcorn and toss to coat evenly.
• Let dry on a cookie sheet. To speed this process dry in a 200 degree oven for 10 minutes, watching carefully.

PUFFY PINK POPCORN HEARTS

Steps:

• In 3-quart saucepan, cook marshmallows and butter over medium heat, stirring constantly, just until marshmallows are melted. Remove from heat. Stir in food color.
• Stir in popped popcorn until evenly coated. Cool 5 minutes.
• With buttered hands, shape 1 cup mixture into heart shape. Repeat with remaining mixture. Wrap each heart in plastic wrap.

CINNAMON HEART POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
• Combine butter, corn syrup, and cinnamon candies in a pot over medium heat. Bring to a boil, and cook for 5 minutes. Pour the syrup over the popcorn in a large, heatproof bowl, and stir to cover the popcorn as evenly as possible. Spread the popcorn out onto the prepared baking sheets.
• Bake in the preheated oven until the candy coating is set, about 30 minutes.

PINK PEONY POPCORN BALLS

Steps:

• Combine popcorn and cranberries in a large mixing bowl, and set aside.
• Combine sugar, 3/4 cup water, corn syrup, salt, and vinegar in a small, heavy saucepan. Set the saucepan over high heat, and bring the mixture to a boil. Insert a candy thermometer, and cook until the mixture reaches 290 degrees, about 14 minutes. Add food coloring, stirring, until desired color is reached. Remove pan from heat.
• Pour the hot syrup over the reserved popcorn mixture; stir together with a wooden spoon until all the kernels have been well coated. Working quickly, use your hands to form a 2 1/2-inch-diameter ball. Transfer the ball to parchment paper, and let cool completely. Repeat with remaining the popcorn mixture. Store the popcorn balls in an airtight container up to 2 days.