Pink Popcorn Candy
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 98.3
- Total Fat: 0.4 g
- Cholesterol: 0.7 mg
- Sodium: 6.0 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 0.6 g
- Protein: 0.6 g
View full nutritional breakdown of Pink Popcorn Candy calories by ingredient
Introduction
If you grew up in Canada in the 60s, you'll remember Lucky Elephant Popcorn. I took the whimsy of the pink candy coated crunchies and added extra flavour with a dash of cherry extract. I made a more "brittle" form of the treat by processing the popcorn to crumbs too, turning it into a hand-held snack. If you grew up in Canada in the 60s, you'll remember Lucky Elephant Popcorn. I took the whimsy of the pink candy coated crunchies and added extra flavour with a dash of cherry extract. I made a more "brittle" form of the treat by processing the popcorn to crumbs too, turning it into a hand-held snack.Number of Servings: 20
Ingredients
-
12 cups (3.6 oz) popped popcorn
1 ½ cups sugar
½ cup vanilla sugar
⅔ cup whole milk
2 tbsp golden corn syrup
¼ tsp kosher salt
1 tbsp vanilla
½ dram concentrated cherry flavour
3 drops liquid red food colouring
Directions
Place popcorn in a food processor and pulse until broken up into small “pebbles”. Pour into a large bowl and set aside.
In a saucepan combine sugars, milk, corn syrup and salt. Place over medium heat and cook until sugar dissolves.
Raise heat and bring mixture to a slow boil. Cook until the temperature reaches 230F, stirring occasionally.
Remove from heat, stir in vanilla, cherry flavour and food coloring.
Pour over the popcorn “pebbles” and stir well to coat.
Pour onto a parchment-lined baking sheet and let stand overnight.
Heat the oven to 300F. Bake the sheet of popcorn for 15 minutes, until lightly golden and no longer super sticky on top.
Flip the piece of candy (it should be essentially a solid mass) and return to the oven for 5 minutes.
Turn off the oven and let cool completely inside.
Serving Size: Makes about 615g of candy pieces, about 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
In a saucepan combine sugars, milk, corn syrup and salt. Place over medium heat and cook until sugar dissolves.
Raise heat and bring mixture to a slow boil. Cook until the temperature reaches 230F, stirring occasionally.
Remove from heat, stir in vanilla, cherry flavour and food coloring.
Pour over the popcorn “pebbles” and stir well to coat.
Pour onto a parchment-lined baking sheet and let stand overnight.
Heat the oven to 300F. Bake the sheet of popcorn for 15 minutes, until lightly golden and no longer super sticky on top.
Flip the piece of candy (it should be essentially a solid mass) and return to the oven for 5 minutes.
Turn off the oven and let cool completely inside.
Serving Size: Makes about 615g of candy pieces, about 20 servings
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.