Mother Goose Popcorn
Transport your taste buds to a whimsical world with Mother Goose Popcorn, a delightful twist on classic caramel popcorn that's perfect for parties, snacks, or even edible gifts. This recipe combines freshly popped popcorn with a rich, buttery caramel sauce that's elevated with a touch of vanilla extract and a pinch of salt for balance. What makes it truly magical is the optional addition of vibrant gel food coloring, allowing you to customize the popcorn to suit festive occasions or themed events. Gently baked to ensure a perfectly crisp texture, every kernel is coated in golden goodness. Easy to make and boasting irresistible sweetness, this colorful treat is a guaranteed crowd-pleaser for kids and adults alike.
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Recipe Information
Ingredients
- 0.5 cup unpopped popcorn kernels
- 2 tablespoons vegetable oil
- 1 cup unsalted butter
- 2 cups granulated sugar
- 0.5 cup light corn syrup
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 1 drop gel food coloring (optional, your choice of color)
- 0.5 teaspoon salt
Instructions
Heat a large pot over medium heat and add the vegetable oil and popcorn kernels.
Cover the pot with a lid, leaving a small vent for steam to escape. Shake the pot occasionally to prevent burning.
Once the popping slows down to about 2 seconds between pops, remove the pot from heat and transfer the popcorn to a large mixing bowl. Set aside.
Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan, melt the unsalted butter over medium heat.
Add the granulated sugar, light corn syrup, and salt to the melted butter. Stir until the sugar dissolves.
Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to simmer for 4-5 minutes without stirring.
Remove the saucepan from heat and quickly stir in the vanilla extract, baking soda, and gel food coloring (if using). The mixture will bubble up slightly.
Pour the caramel mixture over the prepared popcorn. Use a spatula or wooden spoon to carefully toss and coat the popcorn evenly.
Spread the coated popcorn onto the lined baking sheet in an even layer.
Bake for 45 minutes, stirring the popcorn every 15 minutes to ensure even coating.
Remove the popcorn from the oven and let it cool completely on the baking sheet. The caramel will harden as it cools.
Once cool, break the popcorn into clusters and store in an airtight container. Serve and enjoy!
Nutrition Facts
Calories |
3369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.3 g | 163% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1851 mg | 80% | |
| Total Carbohydrate | 578.1 g | 210% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 490.4 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 362 mg | 8% | |
*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.
