Recipe

Candied popcorn

Give your next children's party that authentic movie experience by rolling out the red carpet, dimming the lights, popping on a blockbuster, and serving this delightful assortment of colourful candied popcorn.

May 31, 2011 2:00pm
  • 30 mins cooking
  • Makes 6 Cup
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Ingredients

Candied popcorn
  • 2 tablespoon vegetable oil
  • 1/2 cup (110g) popping corn
  • 2 cup (440g) caster (superfine) sugar
  • 1 cup (250ml) water
  • 1/2 teaspoon pink, green or blue food colouring

Method

Candied popcorn
  • 1
    Heat oil in large heavy-based saucepan; cook corn over high heat, covered with a tight-fitting lid, shaking pan occasionally, until popping stops. Transfer to large bowl.
  • 2
    Combine sugar, the water and colouring in medium heavy-based frying pan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, about 15 minutes or until a teaspoon of mixture "cracks" when dropped into a glass of cold water.
  • 3
    Remove pan from heat. When bubbles subside, add popcorn; stir to coat with toffee mixture.
  • 4
    When popcorn mixture has candied, spread onto foil-lined oven tray to cool.

Notes

Use food colouring of your choice. Popcorn can be made two days ahead; store in an airtight container at room temperature.

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