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1/4 teaspoon liquid food colouring. 1/3 cup of popcorn kernels. 2. Melt the butter, oil, syrup and salt together. Place the butter, oil, syrup and salt in a large pot. Melt the ingredients together until they're completely combined. Stir occasionally to incorporate the ingredients. 3. Add the food colouring.


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Line a 12 x 17-inch, or another large-sided, pan with aluminum foil. Preheat oven to 300 F. The Spruce / Julia Hartbeck. Melt the butter with sugar in a medium pot over low heat. The Spruce / Julia Hartbeck. Once melted, add the water and vanilla extract together and stir. Bring mixture to boil over medium heat.


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Once brought to the boil, allow to simmer for about 5 minutes. Ensure you constantly stir the mixture for these 5 minutes. Pour the mixture over the popcorn and mix thoroughly, until it is evenly spread. Place in a baking tin and cook for half an hour. Remove from the oven and remember to break apart as soon as possible.


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Add a small amount (1-2 drops) of each gel food coloring to each bag. Seal the bag and shake and knead thoroughly until the color is evenly distributed throughout the sugar. Then in a small saucepan, heat 1 color of the sugar with 1 tsp of the water over medium high heat to melt the sugar.


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Once the popcorn is done popping, remove the lid (facing away from your face or body) and pour colored popcorn onto a baking sheet. Immediately sprinkle with salt. Let the popcorn cool completely. Repeat with remaining colors. Once all popcorn is cool, break apart any large pieces of Kettle corn and serve.


This allnatural native corn is bejeweled with brilliantly colorful kernels

Method. ♨ Melt the butter in a saucepan. Add corn syrup and sugar to it. ♨ Allow it to boil for a couple of minutes and remove from heat. The basic caramel syrup is ready. ♨ Now divide this syrup in 6 bowls. Add six different flavors of Kool-Aid to each one and mix well. ♨ Add popcorn to each bowl. Shake well.


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Put all ingredients except for popcorn in saucepan and bring to a boil. Pour over popped corn and stir until well coated and it goes sugary. Spread the popcorn out in a single layer on some parchment paper or a baking sheet and let it dry. The popcorn is then ready to enjoy.


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Put sugar and water in a small pan and boil to 238* on a candy thermometer (or until it forms a medium ball in cold water), adding the food coloring toward the last of the cooking. Pour over the popcorn & stir evenly, then sprinkle at once with the icing sugar. Make sure you continue stirring until the syrup turns sugary and the kernels separate.


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Instructions. Set aside 2 cups of popcorn. In a heavy-bottomed saucepan or skillet, whisk together ⅓ cup sugar, 2 Tablespoons almond milk, and several drops of food coloring to make a color you like. Gel food coloring will be much more pigmented than a water based food coloring. I used 3-4 drops of gel food coloring.


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Start by adding a small amount of vegetable oil to the popcorn machine. Then, add a few colored popcorn kernels to the machine and turn it on. This will help to evenly distribute the oil and heat throughout the machine. Once the kernels start to pop, you can add the rest of the colored popcorn kernels to the machine.


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Shake the pot occasionally to prevent the popcorn from burning. Once the popping slows down, remove the pot from the heat and let it cool. Next, in a separate pot, mix together sugar, salt, and food coloring. Use the food coloring sparingly at first and add more as needed to achieve your desired color. Once the popcorn is done popping and has.


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Combine the butter, oil, salt, corn syrup, and food coloring in a bowl. Microwave 30-40 seconds, just until butter melts. Stir to combine. (I used green food coloring in these photos.) Step 3. Add the popcorn kernels and stir it so that the kernels get completely covered with the syrup mixture.


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Add 1 teaspoon of coconut oil and 2 popcorn kernels to a medium nonstick saucepan with a lid. Cover and place over medium-high heat. Once the kernels pop, reduce the heat to medium and add 2 tablespoons of popcorn kernels and 1 bowl of colored sugar. Immediately cover the pan and shake to combine.


This allnatural native corn is bejeweled with brilliantly colorful kernels

Place butter, Karo syrup, sugar, and salt in a large saucepan. Cook, stirring occasionally, until bubbly at the edges. Cook on medium heat for another five minutes. Pin It! Remove saucepan from heat, and quickly stir in the baking soda and the two packages of Kool-Aid.


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Add about 2 ½ cups of popped corn into each bag. Place each color of candy melts into a separate microwave safe bowl and add 1 tsp of coconut oil to each bowl. Melt each bowl of candy per the instructions on the package. Pour one bowl of melted candy coating into one bag of popcorn, seal, and shake until the popcorn is covered.


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RAINBOW POPCORN - How to make Popcorn Series 03 - Rainbow S09Rainbow coloured popcorn with a fruity flavour - Now that's something you have to try. I used th.

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