“I've been making this for 30+years. My kids used to look forward to it, especially at holiday time. You can make this any color you want, but for some reason I always did pink (I think it reminded my kids of the packaged "lucky" popcorn). Now my daughter is carrying on the tradition and making it for my grandkids. Recipe comes from an old newspaper clipping. If you plan on storing this, use a zip lock bag or container with a tight fitting lid.”
2.5 quarts

Ingredients Nutrition

  • 2365.0 ml popped corn (remove unpoppped kernels)
  • 236.59 ml granulated sugar
  • 177.44 ml water
  • 0.13-0.32 ml food coloring (your choice of color & intensity)
  • 44.37 ml icing sugar


  1. Put popcorn in a large bowl that you have lightly buttered.
  2. Put sugar and water in a small pan and boil to 238* on a candy thermometer (or until it forms a medium ball in cold water), adding the food coloring toward the last of the cooking.
  3. Pour over the popcorn & stir evenly, then sprinkle at once with the icing sugar. Make sure you continue stirring until the syrup turns sugary and the kernels separate. Enjoy!

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