Candied Popcorn

Popcorn is a regular snack in this house.  The kids are always asking for popcorn and chocolate milk.  We have become the master of brown bag popcorn, and stove top popcorn.  We never use instant microwave popcorn, and we invested in an electric popcorn machine that we keep in the backyard for movie nights.  But, sometimes I crave kettle corn, caramel corn and my latest popcorn craze is candied popcorn.  It has a fresh sweet vanilla taste, a crunchy bite and, it's colorful!!  This recipe can be adapted for any holiday.  Serve it in treat bags.  It would also make a GREAT holiday gift just put it in a tin, and stick a bow on it.

Candied Popcorn

1/2 cup unpopped popcorn kernals
3 Tablespoons vegetable or corn oil  (DO NOT USE butter or Olive oil!)
1 cup sugar
1/4 cup water
pinch of salt
1 tsp. vanilla extract
food coloring

NOTE: this recipe makes enough for  is just for 1 color.  I recommend making 2 batches and using different colors for each batch.  It is too difficult to divide the sugar mixture into two, or to double the recipe.  The popcorn can be made first and kept warm in the oven.  The sugar mixture needs to be used quickly after being made, and cannot be made ahead of time.  KISS!

1.  Preheat the oven to warm, about 200 degrees.   Place a rimmed cookie sheets in the oven.
2.  Measure out 1/2 cup of the unpopped popcorn kernels.  Put 3 Tablespoons of oil in a large heavy saucepan over medium high heat, add 1 popcorn kernel.  Cover with lid.  When the 1 kernel pops the oil is ready.  Add remaining 1/2 cup of popcorn kernels to the saucepan, and cover with lid, then "shake" the pan.  I take two oven mitts, hold the handles of the saucepan and lid, and move the saucepan back and forth over the top of the burner.  This prevents the popcorn from burner, and gets all the kernels popped.  Listen for the kernels popping, when the popping stops, remove the pan from heat and take the lid off.  Pour the popped popcorn onto one of the prepared baking sheets in the warm oven. 
3.  Set aside a large paper grocery bag or a very large bowl.  (this will be used to mix the sugar syrup and the popcorn) In another medium saucepan add sugar, water and salt.  Bring to a full boil, then let it boil for 3 full minutes, stirring constantly.  Remove from heat, add in vanilla and food coloring, stir to combine.  Working quickly, pour popcorn into large grocery bag or bowl.  Pour sugar syrup over popcorn, and either shake the bag or mix the popcorn with a wooden spoon until it is all covered.  Pour candied popcorn back on to baking sheet and let cool completely, about 1-2 hours.  Store in an air-tight container for up to two weeks.