St. Patrick’s Day Popcorn

Preparation

Pop popcorn using your preferred method.

I pop my popcorn in a large stainless steel pan with a lid. Over medium heat I pour the canola oil into the pan and add 2 popcorn kernels. Then place lid on pan, wait for the kernels to pop which will take about 3-5 minutes. Then add the rest of the popcorn kernels and replace lid. Then swirl the pan around to make sure all of the kernels are covered with the oil. Let the popcorn pop, swirling the pan occasionally so none of the popcorn burns. Popcorn should be done when you start to hear less than 2 pops every couple of seconds. Remove from heat and put the popcorn in a cake or roasting pan.

Preheat oven to 200 F.

Place pan of popcorn in the oven on the top rack and let the popcorn warm. I left mine in the entire time that I was making the candy sauce.

To make the candy sauce, combine the sugar, brown sugar, water, light corn syrup, white vinegar and salt in a medium sauce pan. Set over medium heat, stirring occasionally until it starts to boil. Let it boil for 2-3 minutes, stirring occasionally so that it doesn’t become hard and stick to the bottom of the pan.

After 2-3 minutes, remove pan from heat and add in butter, stirring until it’s fully melted.

Add 5-6 drops of green food coloring and stir until the sauce is completely green.

Take popcorn out of the oven and place it in a large mixing bowl.

Lightly drizzle about 1/4 of the pan of candy sauce over the popcorn. Toss popcorn until most of the popcorn has a little green candy sauce on it. Keep repeating the drizzling process with small batches of the candy sauce until all popcorn is lightly covered with candy sauce. I had a little less than 1/8 of the candy sauce left over that I didn’t use. NOTE: Don’t just dump the whole pan of candy sauce on the popcorn at once or you will most likely end up with a soupy mess!

Recipe slightly adapted from: Taste Of Home.