Please enter the email you’re using for this account.
Allergens No Allergens specified
Diets I’ve loved candy popcorn since I was a kid… seems I haven’t grown up. What’s especially fun is that I can usually match the colors of my sweet table, and flavor them accordingly, so it always looks new and exciting. It’s not very difficult to make, just a bit time consuming, but you can make it up to two weeks in advance and keep it sealed in an airtight container (or extra large Ziploc bag). What I can’t promise is that this is a healthy endeavor.
6 quarts plain popped popcorn (24 cups)
1 teaspoon baking soda
2 single-serve packets Kool aid powder (see note)
2 cups sugar
1 cup Haddar Light Corn Syrup
2/3 cup butter or margarine
Preheat oven to 225 degrees Fahrenheit. Place popcorn in a large roaster pan.
In a small bowl, combine baking soda and Kool aid. Set aside.
In a medium saucepan, combine sugar, corn syrup and butter. Bring to a boil and let cook for six minutes.
Remove pot from heat and add baking soda mixture. Be careful because the mixture will bubble up. Mix this syrup with popcorn to coat well, in the pan.
Place pan in oven and stir well after baking for 10 minutes. Repeat three times (for a total of 40 minutes baking time).
Remove from oven, and when cool, break into small pieces.
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation