Ingredients:

  • ½ cup Popcorn Kernels
  • 2 Tbsp Neutral Oil (Coconut or Vegetable)
  • 1 ½ oz Freeze-Dried Strawberries
  • 1 cup Granulated Sugar
  • ½ cup (1 stick) Unsalted Butter (cubed)
  • ¼ cup Light Corn Syrup (or Honey)
  • ¼ cup Water
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Baking Soda
  • A few drops Pink Food Coloring (optional)

Instructions:

  1. Pop the kernels using your preferred method. Ensure all unpopped kernels are removed. Place the fully popped corn in a very large mixing bowl and preheat oven to 120°C (250°F).
  2. Process the freeze-dried strawberries in a food processor until a fine, vibrant pink powder is achieved. Set aside 1 tablespoon for garnish, then mix the remainder into the large bowl of popped corn.
  3. Start the Glaze: Combine sugar, butter, corn syrup, and water in a medium saucepan. Stir continuously over medium heat until the sugar is fully dissolved and the butter is melted. Insert the candy thermometer.
  4. Bring the mixture to a rolling boil without stirring (gently swirling if necessary). Cook until the syrup reaches the soft-ball stage: exactly 115°C (240°F).
  5. Remove the syrup from the heat. Quickly stir in the vanilla extract and the baking soda. The mixture will foam up significantly; this creates the crisp texture.
  6. Immediately pour the hot glaze evenly over the popcorn in the large mixing bowl. Using a rubber spatula, quickly but gently fold the popcorn until it is evenly coated. Work fast before the glaze hardens.
  7. Spread the coated popcorn onto a large baking sheet (lined with parchment paper) in a thin, single layer. Bake for 8–10 minutes to fully set the glaze and ensure maximum crunch.
  8. Remove from the oven and let cool completely (about 20 minutes) on the baking sheet. Break the coated popcorn into bite-sized clusters and toss lightly with the reserved strawberry powder before serving.