Popcorn is not a special holiday treat… but you can make it one! With green popcorn, you can celebrate Christmas, New Years, or any other occasion. Try!
Ingredients
Previous Coloring Process
- 1 tablespoon (30 g) butter
- 1 tablespoon (30 g) canola oil
- 1/4 cup (60 ml) light corn syrup
- 1/4 teaspoon (dash) liquid food coloring, or 1/16 teaspoon gel food coloring
- 1/4 teaspoon (dash) salt
- 1/3 cup (75 ml) popcorn kernels
After Coloring Process
- 3 kg popcorn
- 1 1/2 cups (300 g) sugar
- 1/2 cup (60 g) light corn syrup
- 2 tablespoons (30 g) butter
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (dash) cream of tartar (optional, for a softer texture)
- 1/4 teaspoon (dash) vanilla
- 1 teaspoon (5 g) baking soda
- A little green food coloring
Step
Method 1 of 2: Previous Coloring Process
Step 1. Place butter, oil, corn syrup, salt and food coloring in a bowl
Microwave until butter melts for about 40-50 seconds. Stir until well blended.
Step 2. Pour the popcorn kernels into a bowl
Stir to coat each seed with the mixture. This will give each of those popcorn kernels a ripe color and flavor as they cook, even those at the bottom of the bowl.
Step 3. Cover the bowl with a lid that has a vent and heat it in the microwave on high for 3-5 minutes
The distance between each maturation of corn kernels is usually 1-2 seconds. The timing will vary depending on your microwave and bowl, so you'll need to do some trial and error on your first or second production to find out how long it will take for the popcorn to prepare. If you cook too long, the popcorn will scorch, smoke and smell, so pay close attention.
Step 4. Directly spoon the popcorn into a baking sheet lined with parchment paper
Leave the unflavored popcorn kernels in the bottom bowl. This will keep it from sticking to the bottom of the bowl when the popcorn cools. There will be a mixture of cooked syrup at the bottom of the bowl, along with the unflavored popcorn kernels.
If you turn the bowl upside down and pour the popcorn into the pan, the seeds that don't expand will stick to the popcorn. Don't let this happen
Step 5. Store in an airtight box
Sealed plastic bags can also be used. However, the taste of popcorn will be maximized if eaten within a few days.
Method 2 of 2: After Coloring Process
Step 1. Melt the butter in a skillet on medium heat
Then add the sugar, corn syrup, cream of tartar, and salt. Then, turn the stove to a higher temperature until it boils. Dissolve the sugar by continuing to stir.
Step 2. Add food coloring and stop stirring (after boiling)
Set a timer for 5 minutes and leave – don't be tempted to stir it. This mixture should be at a temperature of about 250-260°F (121°C).
Or for 5 minutes, until your popcorn is ready. Put it in a bowl and then remove the un-inflated popcorn from the bowl -- you won't need it
Step 3. Take the skillet off the stove and add the vanilla and baking soda and mix well
While it's still foaming, quickly pour the mixture over the popcorn (which should be in the bowl by now) and stir gently until all of the popcorn is evenly coated.
Step 4. Place the coated popcorn onto the biscuit paper
Use parchment paper to make sure the popcorn comes out easily (and the container is easier to clean). It will be easier if you use a toaster, which is also a good choice. Bake at 200° F (93° C) for 1 hour, watching carefully and stirring every 15 minutes.
Step 5. Done
Tips
You can make your own version by adding edible silver balls of sugar, pink sugar, rainbow sprinkles – and so on
Warning
- When you open the popcorn bag, DO NOT smell the steam coming out because the steam can cause burns and worse, can poison your body from microwave radiation. BEWARE!
- Be careful when working with hot sugar.
