Many years ago there was a company called Bean’s Corner Popcorn near my hometown and I vaguely remember them selling all of these super sugary, brightly colored, and uniquely flavored popcorn varieties. I think they even had a blueberry version that boasted a navy blue coating with a tasty artificial additive that I happily gobbled down by the handful even though I technically hated all things blueberry.
My favorite though was a neon pink popcorn that tasted like watermelon bubble gum. Needless to say that particular junk food could put me into a sugar shock that lasted the entire day. I’d even wear out my She-Ra dolls before my blood sugar came back to Earth.
Unfortunately it appears that this company no longer exists and even my extensive Google stalker abilities haven’t yielded a mention of its prior existence. Thankfully the creative folks at Craft posted a recipe so that we can all easily make a shockingly pink popcorn treat at home. Plus I love any excuse to break out my Whirley-Pop. Of course, I know not everyone loves pink like I do so feel free to choose your own favorite color, but keep in mind that all of the princesses in your life will undoubtedly vote for pink.
PS: Congratulations Lisa! You were “lucky number” 51! You’ll be receiving The Gastrokid Cookbook in the mail shortly. Thank you to everyone for participating and be sure to stay tuned. There are always more giveaways in the works. In addition, if you haven’t already done so, please consider becoming a fan of Erin Cooks on Facebook.
Vegetable Oil or Olive Oil
8 ounces of good White Chocolate
Red Food Coloring
Pop a batch of popcorn. The stove top method is best, but you could also use microwave popcorn if you must — just try to avoid the flavored kind. Either way you will need approximately 8 cups of popcorn. (Erin’s Note: I love my Whirley-Pop. You may want to consider purchasing one. I personally will never go back to the traditional pot shaking method ever again).
Spread the popcorn over a baking sheet lined with a silpat or wax paper. Pick out any unpopped kernels — you don’t want anyone to break a tooth!
Melt 8 ounces of white chocolate until smooth. You can use a double-boiler to melt the chocolate, or put it in the microwave for 30 seconds at a time on medium power, stirring after each round. Once the chocolate is smooth, add a few drops of food coloring, and stir to blend.
Use a spoon to drizzle the melted chocolate across the popcorn. Mix the popcorn around with the spoon to evenly distribute the chocolate. Then place the baking sheet in the refridgerator for 20 minutes to allow the chocolate to harden. Finally, serve and enjoy!