Description
This vibrant and delicious “WICKED” Candied Popcorn recipe combines the fun crunch of popcorn with a luscious, colorful, candied coating made from lemon gelatin, blue butterfly pea powder, and optional pandan leaf powder. Baked to perfection, this snack is irresistibly crispy, sweet, and visually stunning, perfect for parties or anytime cravings.
Ingredients
Popcorn
- 10 cups Popcorn, Popped (Plain), preferably Skinny Pop, plain variety
Coating Mixture
- 3 oz Lemon Gelatin (jello)
- 1 tsp Blue Butterfly Pea Powder
- 1/2 – 1 tsp Pandan Leaf Powder (green food coloring, optional)
- 1/2 cup Butter, Salted
- 1 cup Granulated White Sugar
- 1/3 cup Light Corn Syrup
Instructions
- Preheat Oven and Prepare Popcorn: Preheat your oven to 225°F (107°C). Take a standard sheet pan and set aside along with a large rubber spatula. Ensure your popcorn is fully popped with no unpopped kernels if you popped it yourself. Place the popcorn in a large heatproof bowl.
- Combine Gelatin and Powders: In a small bowl, stir together the lemon gelatin, blue butterfly pea powder, and the optional pandan leaf powder until fully combined. Set this mixture aside.
- Make the Candied Syrup: In a heavy-bottomed saucepan, melt the salted butter over medium heat. Whisk in the granulated white sugar and light corn syrup until the mixture is fully combined. Next, whisk in the gelatin and powder mixture until smooth.
- Boil the Mixture: Bring the mixture to a slow boil over medium heat. Once boiling, reduce heat to low and let it boil gently for 2-3 minutes, stirring occasionally. Be vigilant to prevent it from boiling over as it will create a sticky mess on your stove.
- Coat the Popcorn: Immediately pour the hot syrup over the popcorn in the heatproof bowl. Begin gently stirring to evenly coat all the popcorn pieces. Use your spatula to scoop and mix any coating stuck at the bottom to ensure full coverage.
- Bake the Popcorn: Spread the coated popcorn evenly in the prepared sheet pan using the spatula. Place the pan in the preheated oven and bake for 20 minutes. Remove from oven, stir and toss the popcorn to redistribute the coating. Return the pan to the oven and bake an additional 10 minutes. Repeat this stirring and 10-minute baking process once more, totaling about 40-45 minutes of baking time.
- Cool and Store: Remove the popcorn from the oven and allow it to cool completely on the baking sheet. Once cooled, break apart any large clusters and enjoy. Store leftover candied popcorn in an airtight container or bag to maintain freshness.
Notes
- Ensure all unpopped kernels are removed to avoid biting into hard pieces.
- Pandan leaf powder is optional and adds a slight green tint and unique flavor; adjust quantity to taste.
- Watch the syrup closely during boiling to avoid spillover and kitchen mess.
- Use a heatproof bowl and spatula for safety when handling hot syrup.
- Store in an airtight container to preserve crispness.