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Crispy Pink Popcorn Recipe Easy Sweet and Salty Snack Idea

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A nostalgic and delicious sweet and salty popcorn snack coated in a crispy pink caramel glaze, perfect for parties and family gatherings.

Ingredients

Scale
  • 1/2 cup (90g) popcorn kernels
  • 4 tablespoons (57g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60ml) light corn syrup (can substitute with honey or maple syrup)
  • A few drops pink food coloring (gel or natural beet juice)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt, plus extra for sprinkling
  • 1 teaspoon vanilla extract

Instructions

  1. Heat 2 tablespoons of oil in a large heavy-bottomed pot over medium-high heat. Add 3 kernels and cover. Wait for them to pop (about 2-3 minutes), then add the remaining 1/2 cup popcorn kernels. Cover and gently shake the pot occasionally to prevent burning. Once popping slows to 2-3 seconds between pops (around 3-4 minutes), remove from heat. Transfer the popcorn to a large bowl, discarding any unpopped kernels.
  2. In a medium saucepan, melt the 4 tablespoons unsalted butter over medium heat. Stir in the 3/4 cup granulated sugar, 1/4 cup light corn syrup, and 1/2 teaspoon sea salt. Bring the mixture to a boil, stirring constantly. Once boiling, stop stirring and let it cook for 3-4 minutes until the syrup reaches a light amber color (about 230°F/110°C if you have a candy thermometer).
  3. Remove the saucepan from heat and quickly stir in 1 teaspoon vanilla extract, 1/4 teaspoon baking soda, and a few drops of pink food coloring. The mixture will bubble up slightly. Stir gently to combine, achieving a vibrant pink caramel glaze.
  4. Immediately pour the caramel glaze over the popcorn in the large bowl. Using a wooden spoon or heat-resistant spatula, quickly but gently fold the glaze into the popcorn, making sure every kernel is nicely coated.
  5. Spread the coated popcorn evenly onto a parchment-lined baking sheet. Sprinkle a tiny pinch of extra sea salt on top. Let cool at room temperature for about 20-30 minutes until the glaze hardens and the popcorn is crispy. Alternatively, chill in the fridge for 10 minutes but watch for condensation.
  6. Once cooled, break apart any clusters gently and transfer to a serving bowl. Enjoy fresh or store as directed.

Notes

Use medium heat to avoid burning the caramel. Stir quickly when adding baking soda and food coloring to get the perfect bubbly glaze. Spread popcorn in a thin layer to prevent sogginess. For dairy-free, swap butter with coconut oil and corn syrup with maple syrup. Natural pink coloring can be achieved with beet juice or powdered beet root.

Nutrition

Keywords: crispy pink popcorn, sweet and salty snack, caramel popcorn, party snack, easy popcorn recipe, colorful popcorn, homemade popcorn

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