Skittles Popcorn

We had a sort-of-good turnout this year at Halloween. Trick-or-treaters came in waves, but not big waves like we had last year. That means we were left with a big ole bowl (actually, three bowls) of leftover Halloween candy. I’m a big fan of Skittles candies, so we had lots of Skittles… so I made Skittles popcorn! Fun to make, the popcorn tastes a bit like caramel corn, but with the sweetness cranked up a few notches. Tangerine, lemon, berry, grape and pear flavors exploded everywhere!
Skittles PopcornSkittles popcorn is mighty darned tasty (and sweet). It doesn’t get super-duper crunchy like caramel corn but it’s still a great treat. And it doesn’t take a whole lot of Skittles candies to make a while lot of popcorn, either.

Some of the colors get a bit thin as they melt, so don’t be afraid to have a few drops of food coloring on hand to bump up the colors.

Skittles Popcorn

Course Snack
Cuisine American
Author Mike

Ingredients

  • 4 cups of popcorn plain, unsalted
  • 4 oz butter or margarine
  • 1/2 cup brown sugar
  • 3/4 cup of Skittles® (make sure single flavor used
  • Waxed paper

Instructions

  • Notes: 4 cups cooked per half recipe
  • Food coloring
  • Pop your corn according to package instructions. Place in a bowl and set aside.
  • Rip a sheet of waxed paper (about 8 – 10? long) and lie on your counter.
  • Melt butter and brown sugar on the stove on medium heat. Stir frequently to avoid scorching.
  • Pour in the Skittles® candies. Stir until melted (you might need to mash them down to help them dissolve).
  • Once done melting pour the hot candy mixture over the top of the popcorn.
  • Use a spatula and fold in the mixture throughout the popcorn until will covered.
  • Dump the popcorn onto the waxed paper and spread thinly to allow to cool.
  • If you wish to make popcorn balls, allow mixture to cool for 3 – 4 minutes (or until you can touch it). Then, spray cooking spray or butter your hands and form the popcorn into balls shapes. Set aside.
  • Allow all to fully set (around 15 – 20 minutes)
  • Store in airtight containers for about a week

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