SWEET PINK POPCORN
This is sweet buttered popcorn with red food color added. Great for a girls birthday party or for Breast Cancer Awarness events.
Provided by Chef Jean
Categories < 30 Mins
Time 20m
Yield 8-10 cups
Number Of Ingredients 5
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.
SWEET POPCORN
Make a batch of sweet popcorn for a home movie night. It's a great snack for sharing, or divide into paper cones to avoid bickering!
Provided by Liberty Mendez
Categories Snack, Treat
Time 17m
Number Of Ingredients 4
Steps:
- Put the oil in a large saucepan with a tight-fitting lid over a medium heat. Toss the popcorn kernels in the oil to coat. Put the lid on, and keep over a medium heat until you hear the first popcorn pop, then turn the heat to medium-low. When you begin to hear lots of popping, give the pan a shake. Continue to shake frequently until the popping stops. Turn off the heat and leave in the pan.
- Line a large baking tray with baking parchment. Put the sugar and 60ml water into a medium heavy-based saucepan and bring to the boil. Stir until the sugar has dissolved, then leave over a medium heat, without stirring, for 6-8 mins. It should start to turn into a golden caramel, swirl it around and add the butter - stand back as it may spit a little. Stir well until combined.
- Pour the caramel over the popcorn in the pan and stir immediately to coat the popcorn, being careful not to touch the hot caramel. Carefully transfer onto the lined baking tray and press down with the back of a spoon to spread evenly. Leave to cool for 5 mins, then break apart and eat.
Nutrition Facts : Calories 288 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
PUFFY PINK POPCORN HEARTS
A sweetheart of a treat for Valentine's Day. Using microwave popcorn, they can be made in less than half an hour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 8
Number Of Ingredients 4
Steps:
- In 3-quart saucepan, cook marshmallows and butter over medium heat, stirring constantly, just until marshmallows are melted. Remove from heat. Stir in food color.
- Stir in popped popcorn until evenly coated. Cool 5 minutes.
- With buttered hands, shape 1 cup mixture into heart shape. Repeat with remaining mixture. Wrap each heart in plastic wrap.
Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Heart, Sodium 130 mg, Sugar 20 g, TransFat 1 g
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- Make the popcorn using an air popper or in a large pop on the stovetop. Place the popped corn into one or two large bowls or roasting pans. You want to have plenty of room in the blow to stir and combine the popcorn with the coating in a later step.
- Prepare an area to cool your popcorn. Place some large baking pans, silicone mats or sheets of wax paper on your work space.
- In a medium saucepan, combine the milk, corn syrup and salt. Add the sugar to the center of the pan and gradually combine into the liquid. Cook over medium heat until the sugar is dissolved.
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