Candy Coated Popcorn
Transform your snack game with this irresistibly sweet and crunchy Candy Coated Popcorn recipe! Perfectly popped kernels are enveloped in a glossy, homemade candy coating infused with a hint of vanilla and your choice of vibrant food coloring, making it as visually stunning as it is delicious. The secret touch of baking soda creates an airy, crispy texture that’s ideal for a satisfying crunch in every bite. Baked to caramelized perfection in the oven, this treat is perfect for parties, movie nights, or holiday gifting. Ready in just about an hour, this easy-to-make recipe is a fun way to create a customizable snack the whole family will love. Keywords: candy coated popcorn, sweet popcorn recipe, homemade popcorn snacks, colorful popcorn, easy party snack ideas.
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Recipe Information
Ingredients
- 0.5 cup Popcorn kernels
- 2 tablespoons Vegetable oil
- 1 cup Granulated sugar
- 0.25 cup Light corn syrup
- 4 tablespoons Butter
- 2 tablespoons Water
- 1 teaspoon Vanilla extract
- 3-5 drops Food coloring
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
Instructions
In a large pot, heat the vegetable oil over medium heat. Add the popcorn kernels and cover with a tight-fitting lid.
Shake the pot occasionally while the kernels pop to prevent burning. Once popping slows, remove from heat and transfer the popcorn to a large mixing bowl. Discard unpopped kernels.
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
In a medium saucepan, combine granulated sugar, light corn syrup, butter, water, and salt. Cook over medium heat, stirring continuously, until the mixture turns to a bubbling boil.
Allow the mixture to boil for 2-3 minutes without stirring. Remove from heat and stir in vanilla extract and food coloring.
Quickly whisk in the baking soda. The mixture will bubble and become airy—this is normal.
Pour the candy coating over the popcorn in the mixing bowl, stirring gently to coat the popcorn evenly.
Spread the coated popcorn onto the prepared baking sheet in an even layer.
Bake in the preheated oven for 30-40 minutes, stirring every 10 minutes to ensure even coating and prevent sticking.
Remove from the oven and let the popcorn cool completely on the baking sheet. The coating will harden as it cools.
Break the popcorn into pieces and serve, or store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1801 mg | 78% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 245.7 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 186 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
