Ingredients:

  • 1 cup popcorn kernels (air-popped, yielding 10-12 cups)
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 3-5 drops pink gel coloring

Instructions:

  1. Pop 1 cup of kernels using an air popper, aiming for 10–12 cups of fluffy popcorn. Sift through the popped corn to remove all unpopped kernels and large hull pieces. Place the clean popcorn in your largest heatproof mixing bowl. Preheat the oven to 250°F (120°C). Line two large rimmed baking sheets with parchment paper or silicone mats.
  2. In a heavy-bottomed saucepan, combine the sugar, corn syrup, water, butter, and salt. Stir just until the sugar is moistened. Attach a candy thermometer. Bring the mixture to a rolling boil over medium-high heat, taking care not to stir once it boils to prevent crystallization. Continue cooking until the thermometer reads exactly 260°F (127°C). Immediately remove the pan from the heat. Quickly stir in the vanilla extract and the pink gel coloring. Then, whisk in the baking soda until the mixture foams up dramatically.
  3. Working fast, pour the hot, foaming pink syrup evenly over the popcorn. Use a sturdy silicone spatula to gently fold and toss the popcorn until every kernel is shiny and covered. Transfer the coated popcorn immediately to the prepared baking sheets, spreading it into a thin, even layer. Bake for 10–15 minutes at 250°F (120°C), stirring gently after 7 minutes. This is essential for a hard, non-sticky coat.
  4. Remove from the oven and allow the popcorn to cool completely—this usually takes 1 to 2 hours. Once fully cooled and crisp, break the clusters into individual pieces before storing.