Introduction

Old Fashioned Pink Popcorn is a nostalgic treat that brings a sweet, creamy twist to classic popcorn. Coated in a vibrant pink candy glaze, it’s perfect for parties, holidays, or anytime you want a fun snack with a bit of retro charm.

A large white bowl filled with pink popcorn piled high, showing fluffy, irregular popcorn pieces coated in a bright, pastel pink layer with a few popcorns having white spots peeking through. The popcorn has a glossy, slightly sticky texture giving it a sweet appearance. The bowl sits on a white marbled surface, with a soft, blurred background that keeps the focus on the popcorn. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unpopped popcorn kernels or 3 bags of microwave popcorn
2 cups granulated sugar
⅔ cup heavy whipping cream
2 tablespoons corn syrup
¼ teaspoon salt
1 teaspoon vanilla extract
2-3 drops red food coloring

Instructions

Step 1: Pop the kernels by pouring oil into a large pot and heating it over medium-high heat for 2 minutes. Add popcorn kernels and cover with a lid. Shake the pot occasionally to prevent burning.
Step 2: When popcorn starts popping, reduce heat slightly and shake the pot more frequently. Remove from heat when popping slows to about 3 seconds between pops. Discard any un-popped kernels.
Step 3: Transfer the popped popcorn to a large bowl. Prepare the candy coating immediately as it takes less than 10 minutes.
Step 4: In a large saucepan over medium-high heat, combine sugar, heavy cream, corn syrup, and salt. Bring to a full boil that cannot be stirred away.
Step 5: Boil the mixture for 4 minutes or until it reaches 235°F if using a candy thermometer.
Step 6: Remove from heat; stir in vanilla extract and red food coloring until well combined.
Step 7: Pour the pink candy coating over the popcorn. Gently stir to coat evenly.
Step 8: Spread popcorn on wax paper to cool. Break apart any large clumps once set. Serve immediately for the best taste and texture.

Tips & Variations

Use microwave popcorn for a quicker prep, but ensure it is unbuttered to allow the candy coating to stick well.
For a strawberry flavor, add a few drops of strawberry extract along with the vanilla.
If you prefer a less sweet snack, reduce the sugar slightly, but note this will affect the candy coating texture.

Storage

Store leftover pink popcorn in an airtight container at room temperature for up to 3 days. For best crunch and flavor, avoid refrigerating as moisture can make the candy coating sticky. Reheat gently in the oven at low heat if it loses its crispness.

How to Serve

A close-up image of a large white bowl filled with pink popcorn. The popcorn is coated in a soft pink glaze, creating a mix of light pink and white shades on each popped kernel. The texture looks crispy and slightly shiny with many pieces piled high above the bowl’s edge. The bowl is placed on a surface with a white marbled texture, brightening the image with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use microwave popcorn instead of kernels?

Yes, you can use 3 bags of plain, unbuttered microwave popcorn. This shortens the popping step and works well with the candy coating.

What if I don’t have a candy thermometer?

If you don’t have a candy thermometer, boiling the sugar mixture for 4 minutes will generally bring it to the right temperature to create a proper candy coating.

Old Fashioned Pink Popcorn Recipe

Print Recipe

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Old Fashioned Pink Popcorn is a nostalgic sweet treat featuring perfectly popped popcorn coated in a rich, creamy pink candy syrup. This recipe combines a classic caramel-like candy coating with a vibrant pink hue from red food coloring, creating a fun and delicious snack perfect for parties, holidays, or anytime you crave a nostalgic sweet popcorn treat.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Approximately 8 cups of pink coated popcorn 1x
Category: Snack
Method: Stovetop
Cuisine: American

Ingredients

Scale

Popcorn

½ cup unpopped popcorn kernels or 3 bags microwave popcorn
Oil (for popping, quantity as needed)

Candy Coating

2 cups granulated sugar
⅔ cup heavy whipping cream
2 tablespoons corn syrup
¼ teaspoon salt
1 teaspoon vanilla extract
2–3 drops red food coloring

Instructions

Pop the popcorn: Heat oil in a large pot over medium-high heat for 2 minutes. Add the popcorn kernels, cover with a lid, and shake gently occasionally to prevent burning. Once popping begins, reduce heat slightly and shake the pot more frequently. When the popping slows and there are 3 seconds between pops, remove from heat. Separate and discard any un-popped kernels, then pour the popped popcorn into a large bowl.
Make the candy coating: In a large saucepan, combine sugar, heavy cream, corn syrup, and salt over medium-high heat. Bring the mixture to a full boil, one that cannot be stirred away. Boil for 4 minutes or until the candy thermometer reads 235°F (soft ball stage). Remove from heat and stir in vanilla extract and red food coloring until evenly mixed.
Coat the popcorn: Immediately pour the pink candy syrup over the popped popcorn. Gently stir to coat all the popcorn evenly without crushing it.
Cool and serve: Spread the coated popcorn out on wax paper to cool and set. Once set, gently break up any large clusters and serve immediately for the best flavor and texture.

Notes

Use a candy thermometer for precise boiling temperature; if unavailable, boiling for 4 minutes is sufficient.
Shake the pot gently during popping to prevent kernels from burning.
This popcorn is best enjoyed fresh as it can become sticky over time.
Adjust red food coloring drops to achieve preferred pink intensity.
Discard any un-popped kernels to avoid choking hazards.

Keywords: Pink popcorn, Candy coated popcorn, Old fashioned popcorn recipe, Sweet popcorn snack, Party popcorn