Pink Puffcorn Recipes

Steps:

• Microwave the almond bark in a microwave-safe bowl until melted, 1 to 2 minutes. Place the puffcorn in a large mixing bowl or giant resealable bag (like a sweater storage bag). Pour the melted almond bark over the puffcorn and mix or shake to completely coat.
• Spread the mixture out onto parchment paper or in a single layer in the resealable bag to set, about 10 minutes. Store in an airtight container. If left uncovered for too long, the puffcorn will get soggy. Lasts about 5 minutes!

Steps:

• Pour Puffcorn into a large bowl or roasting pan. In a smaller heat proof glass or metal bowl. Add white chocolate and coconut oil. Place chocolate chip bowl on top of a small sauce pan with 1 inch of water. Turn heat to medium and slowly melt chocolate. Once chocolate is completely melted, add red candy melts. Stir until melted and mixture is desired color of pink. Pour over puffcorn. Stir well. Spread chocolate puffcorn onto 2 cookie sheets and allow to cool and dry. Store in an airtight container for up to 4 days. If you wish to have a white chocolate drizzle, melt 1 cup of white chocolate chips or candy melts the same way as described above. Pour this mixture into a sandwich sized ziploc bag. Snip the tiniest of holes in one corner. Wearing oven mitts or something to protect your hands from the hot chocolate, drizzle chocolate on top of pink popcorn. Allow to dry and devour!

Steps:

• Place almond bark into a microwave-safe bowl. Microwave on high power until melted, about 4 minutes, stopping every 30 seconds to stir.
• Place puffed corn into a large bowl and pour smooth and melted almond bark on top. Toss puffed corn to evenly distribute almond bark.
• Distribute the colored sprinkles evenly over the puffed corn. Allow to cool before storing.

Steps:

• Place strawberries and sugar in a food processor; cover and process until finely ground. Transfer to a small bowl, add salt; set aside., In a Dutch oven over medium heat, cook popcorn kernels and oil until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping., Transfer to a large bowl; spritz with butter-flavored spray. Add strawberry mixture and toss to coat. Continue spritzing and tossing until popcorn is coated.

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.