Ingredients for St Patrick's Day Popcorn
- Popped Popcorn
- Sugar
- Brown Sugar
- 1/2 cup water
- Light Corn Syrup
- White Vinegar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- Green Food Coloring
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How to Make St Patrick's Day Popcorn
- Preheat oven to 250°F (120°C). Place popped popcorn in a large, shallow roasting pan.
- Keep popcorn warm in the preheated oven while you prepare the candy coating.
- In a large, heavy-bottomed saucepan over medium heat, combine granulated sugar, water, corn syrup, white vinegar, and salt.
- Stir constantly until the sugar dissolves completely and the mixture comes to a rolling boil.
- Continue to cook, stirring occasionally, until the candy thermometer reaches 250°F (121°C) – this is the hard-crack stage. Be careful, as the mixture will be very hot.
- Remove the saucepan from the heat and carefully stir in the butter until it's completely melted and incorporated.
- Stir in a few drops of green food coloring, mixing until you achieve your desired shade of green. Start with a few drops and add more as needed.
- Carefully drizzle the hot candy mixture evenly over the warm popcorn in the roasting pan.
- Using two spoons or tongs, gently toss the popcorn to ensure all pieces are evenly coated.
- Let the popcorn cool completely in the pan. This will allow the candy coating to harden.
- Once cooled, break the popcorn into smaller pieces for easier serving.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
58g
Fat
12g
Carbs
7g
