Candy Coated Popcorn Summer Fair Popcorn
Bring the nostalgia of a sunny summer fair straight to your kitchen with this irresistibly colorful Candy Coated Popcorn! Featuring air-popped popcorn coated in a glossy candy shell made from butter, sugar, light corn syrup, and a splash of vanilla, this treat combines a light crunch with a burst of sweetness in every bite. Customize the vibrant hues with your favorite food coloring, turning each batch into a feast for the eyes and the taste buds. Gently baked to perfection, this fun snack achieves an ideal crisp texture while locking in its signature candy-coated shine. Perfect for parties, movie nights, or as a whimsical gift, this easy-to-make recipe is sure to be a hit with kids and adults alike. Indulge in the joy of homemade carnival-style popcorn, and bring a dash of fairground magic to any occasion!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 cup Granulated sugar
- 0.25 cup Light corn syrup
- 1 teaspoon Vanilla extract
- 4 drops per batch Food coloring (variety of colors)
- 10 cups Popped popcorn (unsalted, unbuttered)
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 250°F (120°C) and prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
Place the popped popcorn in a large mixing bowl, ensuring there is enough space to toss and coat it.
In a medium saucepan, melt the butter over medium heat.
Add the granulated sugar, light corn syrup, and salt to the saucepan. Stir the mixture continuously until it begins to boil.
Allow the mixture to boil gently without stirring for about 2 minutes.
Remove the saucepan from the heat and quickly stir in the vanilla extract, baking soda, and your chosen food coloring. The mixture will foam slightly; this is normal.
Immediately pour the candy coating over the popcorn in the bowl, and use a heatproof spatula to mix and toss until all the popcorn is evenly coated.
Spread the coated popcorn onto the prepared baking sheet in an even layer.
Bake in the preheated oven for 15 minutes, stirring the popcorn every 5 minutes to ensure even coating and crispness.
Remove the popcorn from the oven and allow it to cool completely on the baking sheet. The coating will harden as it cools, creating a crunchy texture.
Break the popcorn into clusters or individual pieces and serve. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 369.0 g | 134% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 247.3 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 542 mg | 12% | |
*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.
