- 10 cups popped corn
- 1 cup granulated white sugar
- 1/3 cup corn syrup
- 1-½ tablespoons unsalted butter, diced
- 1/8 teaspoon fine salt
- ¼ teaspoon cream of tartar
- 1 teaspoon candy flavoring
- few drops liquid food color
- ½ teaspoon baking soda
- Preheat oven to 200°F. Line a cookie sheet with foil. Spread popped corn into lined cookie sheet and keep warm in the oven.
- Combine together sugar, corn syrup, butter, salt and cream of tartar in a saucepan over medium heat. Allow to boil while stirring. Once the mixture begins to boil, allow to continue booking until it reaches 250°F (as it registers on a candy thermometer), without stirring.
- Remove pan from heat. Set aside for 1 minute until boiling subsides. Immediately stir in candy flavor. Add a few drops of food color until desired tint is achieved. Stir to mix until color is even.
- Pour in baking soda and stir thoroughly. Pour over popped corn and toss until well-coated. Allow to cool coated popcorn in pan(s). Break any clumps once candy is just hot enough to handle. Store in airtight containers to keep crispy.
- If desired, use fruit-based flavoring.
- For mint-flavor, adding freshly chopped mint leaves to the candy mixture is also recommended.
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