Red Candy-Coated Popcorn
1 h
|
intermediate
|
gluten-free
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 40 min | 1 h |
Introduction
This bright red candy-coated popcorn is crunchy, buttery, and sweet, with a fun nostalgic vibe that kids and adults love.
It makes an easy Halloween snack, perfect for movie nights, parties, or filling treat bags for school events.
The simple stovetop candy coating comes together quickly and bakes up crisp, so every piece has that shattery caramel crunch.
Ingredients (10 servings)
Ingredients:
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How to Make Red Candy-Coated Popcorn
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Prep the popcorn
Pop the popcorn using your favorite method until you have about 10 cups of plain, unseasoned popcorn.
Spread it out on a large baking sheet to cool, then pick out and discard any unpopped kernels.
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Prepare the pan and oven
Line a large rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Preheat your oven to 250°F so the coated popcorn can bake until crisp, not chewy.
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Start the candy mixture
Add the sugar, corn syrup, butter, water, and salt to a medium heavy-bottomed saucepan.
Set the pan over medium heat and stir gently until the sugar is mostly dissolved and the butter is melted.
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Cook the syrup
Bring the mixture to a steady boil over medium heat without stirring once it starts bubbling.
Boil for 4 to 5 minutes until slightly thickened and syrupy, or about 250°F on a candy thermometer.
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Add vanilla and red color
Remove the pan from the heat and carefully stir in the vanilla extract.
Add about 1/4 teaspoon red gel food coloring and whisk until the color is completely even and bright red.
If you want a deeper shade, add a tiny bit more food coloring and stir again until fully blended.
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Coat the popcorn
Place the popcorn in a large heat-safe mixing bowl with plenty of room for tossing.
Slowly drizzle the hot red syrup over the popcorn while gently tossing with a spatula or two large spoons.
Keep tossing until every piece looks shiny and evenly coated, working quickly before the syrup firms up.
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Bake until crisp
Spread the coated popcorn in an even layer on the prepared baking sheet, breaking up big clumps with your spatula.
Bake for 30 to 40 minutes, stirring and flipping the popcorn every 10 minutes so it dries and crisps evenly.
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Cool and serve
Remove the popcorn from the oven and let it cool completely on the pan until the candy coating is hard and dry.
Break apart any clusters with clean hands, then serve right away or store in an airtight container.
Substitutions
- Swap light corn syrup with light honey or golden syrup
- Use the same amount of light honey or golden syrup for a similar shine and sweetness, though the coating will taste a bit more floral and may be slightly less crisp over time.
- Use coconut oil instead of butter
- Replace the butter with refined coconut oil for a dairy-free option that still gives a rich, smooth candy shell without strong coconut flavor.
- Use natural red coloring instead of gel food coloring
- Try a natural red food color or beet powder for a softer, more muted red that keeps the fun look but with a more subtle hue and a very mild earthy note.
Tips
- Use a heavy-bottomed saucepan
- A heavy pan heats more evenly and helps prevent hot spots that can scorch the sugar, which keeps the flavor clean and sweet.
- Do not stir once the syrup boils
- Stirring boiling sugar can cause crystals to form, so let it bubble undisturbed and swirl the pan gently only if absolutely needed.
- Work quickly when coating the popcorn
- The candy syrup starts to set as soon as it leaves the heat, so have the popcorn ready in a big bowl and toss right away for even coverage.
- Stir during baking for glassy crunch
- Stirring every 10 minutes helps dry the candy shell all around each kernel, which gives that shattery, glassy crunch instead of sticky patches.
- Cool completely before storing
- Any warmth trapped in a container will create steam and soften the candy shell, so wait until the popcorn feels completely dry and room temperature.
Nutrition Facts *
| Energy | 168 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 5 | g |
| Carbohydrates | 32 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My candy coating turned grainy instead of shiny. What went wrong?
- Grainy coating usually means the sugar crystallized, often from stirring after the syrup started boiling or from sugar crystals on the pan sides, so next time avoid stirring while it boils and use a wet pastry brush to wash down any sugar on the walls of the saucepan.
- The popcorn came out chewy instead of crisp. How can I fix that?
- Chewy popcorn often needs more time in the oven, so spread it in a thinner layer, bake a little longer at 250°F, and keep stirring every 10 minutes until a test piece cools crisp on the counter.
- Can I skip baking and just let the coated popcorn cool?
- You can, but the texture will be chewier and stickier because the oven time dries the candy shell, so if you skip baking, serve it the same day and expect a softer crunch.
- How long will red candy-coated popcorn stay fresh?
- If the coating is fully dried and the popcorn is stored in an airtight container at room temperature, it usually stays crisp and tasty for about 5 days.
Serving Suggestions
This bright red candy-coated popcorn is such a fun way to dress up movie night, bake sales, or holiday snack boards.
Pair it with salty roasted nuts or plain buttered popcorn for a sweet-and-salty mix, or drizzle cooled pieces lightly with melted white chocolate for a playful party look.
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