Candy Coated Popcorn
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Candy Coated Popcorn

Product Code: R0254

Homemade popcorn is so easy, you will not believe it! In this recipe, we used our English Toffee Super-Strength to flavor this buttery and rich popcorn.

RECIPE TIP: Use our 1-dram (.125 oz.) bottles for perfect measurement every time.

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Ingredients

4 quarts popped corn
1 1/2 cups granulated sugar
1/2 cup light corn syrup
2 Tbsp. butter
1/2 tsp. salt
1/4 tsp. cream of tartar
1 tsp. baking soda
1 dram (1 tsp.) LorAnn Super-Strength Flavor 
3-5 drops LorAnn Liquid Food Coloring (as desired)

Equipment

LorAnn Basic Candy Thermometer

Directions

  1. Preheat oven to 250º F. Spread popped popcorn on baking sheets lined with parchment paper; set aside.
  2. Combine sugar, corn syrup, butter, salt and cream of tartar in a medium saucepan. Clip on candy thermometer. Bring to boil, stirring constantly.
  3. Cook to 250°F without stirring. 
  4. Remove from heat. After boiling action ceases, add flavoring and color. Add baking soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat popcorn.
  5. Bake popcorn for 30 minutes, stirring after 15 minutes to distribute candy coating. Remove from oven and stir again. Cool completely and store in airtight containers.

Candy Coated Popcorn


Candy Coated Popcorn
By
Baking the coated popcorn helps to evenly distribute the candy coating along with giving it a nice crispy texture.
Ingredients
  • 4 quarts popped corn
  • 1 1/2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 2 Tbsp. butter
  • 1/2 tsp. salt
  • 1/4 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1 dram (1 tsp.) LorAnn Gourmet Flavoring (any flavor) (flavor amount can be increased as desired)
  • LorAnn Liquid Food Coloring (as desired)
1. Preheat oven to 250º F. Spread popped popcorn on baking sheets lined with parchment paper; set aside.2. Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to boil, stirring constantly. Cook to 250°F without stirring.3. Remove from heat. After boiling action ceases, add flavoring and color. Add baking soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat popcorn.4. Bake popcorn for 30 minutes, stirring after 15 minutes to distribute candy coating. Remove from oven and stir again. Cool completely and store in airtight containers.
Prep time:
Cook time:
Total time:
Yield: undefined

Candy Coated Popcorn
Average Rating: 3
Votes: 5
Reviews: 3
(Based on 16 vote(s))
13 review(s) | Add your review!
Average Rating:
(Based on 16 vote(s))
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Add your review!
Lisa From United States
What does the creamOf tartar and baking soda do?
January 10, 2023
What does the baking soda and cream of tartar do?
0 of 0 people found this review helpful.
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Candace From Indiana
Popcorn
September 14, 2022
Should I use white or yellow popcorn?
2 of 2 people found this review helpful.
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Massive thanks for the recipes have a lovely weekend with Lucy and Jamie great being able to get back out there doing our popcorn candy From Liverpool
Popcorn candy
August 4, 2022
Massive thanks for the recipes have a lovely weekend with Lucy and Jamie great being able to get back out there doing our popcorn candy
0 of 0 people found this review helpful.
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Linda From United States
How do I calibrate my Candy thermometer? .
October 12, 2021
The Carmel corn recipe calls to calibrate my Candy thermometer. How do I do that. I libe at 4,677 feet above sea level?
2 of 2 people found this review helpful.
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Danielle From Las Vegas
NEW to this and EXCITED to TRY!!
August 24, 2020
4 quarts of popcorn is way too much. How can I break it down for less.

LorAnn's Response: Hi, Danielle! If you are looking for a smaller recipe, check out our recipe for watermelon candied popcorn. This recipe uses 1 bag of microwave popcorn, and the candy coating mixture is much less. Feel free to use whichever flavors and colors you are in the mood for. Search item # R0357
8 of 8 people found this review helpful.
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Marie in AZ From United States
BEST RECIPE FOR CANDIED POPCORN
December 5, 2019
This is AMAZING! I will NEVER use any other recipe. It turns out perfect EVERY. SINGLE. TIME. I have made many batches using this recipe. It is absolutely foolproof.
8 of 8 people found this review helpful.
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Brenda From Georgia
Question??
October 13, 2019
This recipe doesn't require any water?

LorAnn's Response: Hi, Brenda! That is correct. This recipe does not call for water.
0 of 0 people found this review helpful.
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Nell From Lousiana
Question: with the candy coated popcorn, how much liquid food coloring do I use?
June 10, 2019
How much liquid food coloring do I use? On the candy coated popcorn?

LorAnn's Response: Hi, Nell! That is a great question. The amount of color you use will depend on how intense you want the color. A few drops usually does the trick.
4 of 4 people found this review helpful.
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AmazeWorks From United States
It's All Brown!
December 29, 2018
About 6 batches, so far, with ONLY 2 coming out like they weren't overcooked. One batch, I dumped in the grape flavoring, frothy mixture was purple, so I did not add coloring. Oven at 250. Sometimes I add color...then BROWN! Why is it turning brown? Cooking out color? Sugars burned?

LorAnn's Response: It sounds like maybe the sugar is is getting too hot. We always recommend calibrating your thermometer before making the candy mixture. An additional thermometer in your oven would ensure that the baking temperature is accurate. If you live at a high altitude, you will want to adjust your temperatures.
2 of 2 people found this review helpful.
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Nora From Payette Idaho
Sweet perfection
October 2, 2018
HI,I just wanted to let you know that the flavored oils are amazing! Also i made cotton candy flavored popcorn! But my question was,what kind of food coloring works best when making this popcorn? do I use the gel,liquid,powder or paste? My popcorn hardened faster than caramel popcorn what did I do

LorAnn's Response: Hi, Nora! We recommend using the liquid colors for this recipe. As you know, you have to work quickly and incorporating liquid color into the cooked sugar goes much quicker that the gel or powder. Our Caramel Corn recipe calls for cooking the sugar to the soft-ball stage. However, with the Candy Coated Popcorn the sugar is cooked to the hard ball stage. The difference in the cooking temperatures may explain why this recipe hardens faster than the caramel corn. Thank you for the 5 stars!
2 of 4 people found this review helpful.
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Sophie From United States
storage?
March 17, 2018
Delicious! How long can this be kept and what is the best way to store it?

LorAnn's Response: Hi Sophie! Thanks for the 5 stars! We recommend storing the popcorn in an airtight container for up to 5 days.
4 of 4 people found this review helpful.
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SondraP From United States
Great recipe!
December 21, 2017
This recipe
Is very straight forward and easy to follow.
I broke my thermometer today and still decided to try my hand at this and it worked well.
I did cook my sugar mixture too long so it
Was difficult to mix the popcorn throughly, but the parts that are coated are delicious!
2 of 4 people found this review helpful.
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Tammy Johnson From United States
popcorn setting
October 21, 2017
I really don't have a review yet, just want to know if this popcorn ever sets up hard and crunch like caramel popcorn?

LorAnn Response: Thank you for your feedback. We had a chance to make this recipe again. The candy coating remained quite soft. To crisp-up the coating, spread the candy coated popcorn on baking sheets covered with parchment paper. Bake popcorn at 250 degrees F. for 30 minutes, stirring well after the first and last 15 minutes to distribute the candy. Cool completely. We did update the recipe to include this step.
10 of 12 people found this review helpful.
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