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Pop up your popcorn.
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I did mine on the stove old school style.
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Which for those of you who only do microwave popcorn means 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.
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Then you wait for the magic to happen.
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Swish the pot around from time to time to keep things from burning and do not go too hot.
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You want a medium heat or youll scorch it.
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Use the package instructions to determine how many raw kernels to use to attain 12 cups of popped corn.
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Set the popped popcorn aside.
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Attach a candy thermometer to a heavy saucepan.
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In the saucepan combine your sugar, milk, corn syrup and salt.
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Cook over medium heat until your sugar dissolves.
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Then you want to keep it at a low boil until the temperature reaches 230 F which is known as soft ball stage.
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If you do not have a thermometer you can grab a glass of super cold water, drop a little of the mixture into it, now grab that mixture with your fingers and if it forms a ball in the water then flattens out after its out of the water that is soft ball stage.
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You can probably find videos of this online if you arent quite sure what this all means.
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Stir occasionally until it reaches soft ball stage and then remove the pan from the heat, and add your vanilla and food coloring.
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Stir well.
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Now put your popcorn into a large bowl or even a big roasting pan.
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You want to have ample room to stir it really well.
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Now pour your pink mixture over top and stir well to coat.
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Now line a cookie sheet with parchment paper and transfer the popcorn to that to let it dry out.
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Try not to eat a boatload while waiting for it to cool.
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Impossible, trust me!
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Serve with a big old pink grin!
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Adapted from: Nans Recipe Spot.
