Description
Playful, carnival-inspired popcorn coated in a glossy cotton candy syrup for a sweet, colorful crunch that feels like pure joy in every bite.
Ingredients
Scale
- 1/2 cup popcorn kernels, yields about 12 cups popped
- 2 cups cotton candy, any color or flavor
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 4 tablespoons unsalted butter
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
Instructions
- Preheat Your Equipment: Line a large baking sheet with parchment paper and set a spacious mixing bowl nearby.
- Combine Ingredients: In a medium saucepan over medium heat, add granulated sugar, light corn syrup, butter, and salt. Stir until the mixture melts and bubbles gently, 2 to 3 minutes. Add the cotton candy and stir until fully dissolved and the syrup turns vibrant and smooth. Remove from heat and stir in vanilla.
- Prepare Your Cooking Vessel: Pop the kernels using your preferred method. Place about 12 cups of plain, freshly popped popcorn into the large bowl, removing any unpopped kernels.
- Assemble the Dish: Immediately drizzle the warm cotton candy syrup over the popcorn, tossing quickly with a silicone spatula to coat as evenly as possible.
- Cook to Perfection: Spread the coated popcorn onto the prepared baking sheet in an even layer and let it cool until the glaze is set and crisp, 10 to 15 minutes.
- Finishing Touches: Break any large clusters apart. If desired, drizzle with a little melted white chocolate or sprinkle with edible glitter for extra sparkle.
- Serve and Enjoy: Transfer to party bowls or treat bags and enjoy the sweet crunch.
Notes
- Work quickly when coating so the syrup does not set before the popcorn is evenly covered.
- Use plain, unbuttered popcorn for the best flavor balance.
- Parchment paper makes cooling and cleanup easy.
- For bolder color, add a drop or two of gel food coloring to the syrup.
- Store in airtight containers at room temperature to keep it crisp.
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 210
- Sugar: 35 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg