Pink popcorn is a frivolous and fun treat, that is almost as fun for the grown-ups as it is for the children.
It does require a thermometer to make, though I generally avoid recipes that require thermometers.
I spent a fair bit of time to hunt down the perfect non-thermometer French Macaron recipe.
There are ways to know if the sugar has reached the correct stage by methods other than temperature, and I am sure you can find them all online.
Cravings of a Lunatic simply air-dries the popcorn, which I found to be insufficient as it was still somewhat soggy. Baking the popcorn at a low-temperature oven was just what was missing.
A word of warning: mixing the popcorn can easily get sticky and messy if you're not prepared.
12 cups popped popcorn (from 1/2 cup kernels)
2 cups sugar
2/3 cup whole milk
2 Tbspcorn syrup
¼ tsp salt
2 drops red food coloring
To pop the corn, you pour some oil in a large stock pot, let the oil get hot, then place popcorn kernels in the bottom and cover with a lid. Then you wait for the magic to happen. Swish the pot around from time to time to keep things from burning and do not go too hot. You want a medium heat or you’ll scorch it.
Set popcorn aside.
In a saucepan combine your sugar, milk, corn syrup and salt. Cook over medium heat until your sugar dissolves.
You want it at a low boil until the temperature reaches 230 degrees which is known as soft ball stage.
Stir occasionally until it reaches soft ball stage and then remove from heat, and add the food coloring. Stir well.
Put your popcorn in a large bowl or even a big roasting pan.
Pour your pink mixture over top and stir well to coat.
Line a cookie sheet with parchment and spread the popcorn.
Bake at 200F for about an hour to dry out the popcorn.
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