Ingredients for Candy Coated Popcorn
- Popped Corn
- Granulated Sugar
- Light Corn Syrup
- 6 tablespoons (3 ounces) unsalted butter
- ¼ teaspoon salt
- ⅛ teaspoon cream of tartar
- Baking Soda
- Desired amount of Lorann Oil flavoring (follow bottle instructions)
- Food Coloring
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How to Make Candy Coated Popcorn
- Preheat oven to 200°F (93°C). Keep freshly popped popcorn warm in a large baking pan in the preheated oven.
- In a medium saucepan, combine 1 cup granulated sugar, ½ cup light corn syrup, 6 tablespoons (3 ounces) unsalted butter, ¼ teaspoon salt, and ⅛ teaspoon cream of tartar.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly with a heat-resistant spatula.
- Continue boiling, without stirring, until the mixture reaches 250°F (121°C) on a candy thermometer. This is the hard-crack stage.
- Remove the saucepan from the heat immediately.
- Once the boiling action ceases, carefully stir in your desired Lorann flavoring oil (amount as per the bottle's instructions) and food coloring (a few drops to your desired intensity).
- Add ½ teaspoon baking soda and stir quickly and thoroughly until the mixture is foamy.
- Immediately pour the hot candy mixture evenly over the warm popcorn in the baking pan.
- Gently toss the popcorn to ensure each piece is thoroughly coated.
- You can either shape the popcorn into balls while still warm or spread it onto a parchment-lined baking sheet. Let cool completely before breaking into pieces (if spreading on a baking sheet).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
230g
Fat
20g
Carbs
29g
