- 1 1/3 cups popcorn kernels, popped (about 25 cups popped popcorn)
- 2 cups granulated sugar
- 1/2 cup water
- 1 tablespoon butter
- 1 teaspoon food coloring
- 1/4 teaspoon salt
Place popcorn in a large bowl. Line baking sheets with waxed paper.
In a medium pot over medium-high heat bring sugar, water, and butter to a boil. Reduce heat to medium and boil, stirring constantly, for 3 minutes. Stir in food coloring and salt. Pour over popcorn, stirring until popcorn is well coated. Work quickly. Then spread popcorn on baking sheets (lined with waxed paper) and let sit for 1-2 hours until no longer sticky.
Can store in airtight container for up to 2 weeks.