Instructions

• Pop 2/3 cup un-popped popcorn kernels according to your popper or package instructions.
• Pour the popped popcorn into two very large mixing bowls and set aside.
• In a large saucepan, whisk together 2 cups granulated sugar, 2/3 cup half and half, 1 Tbsp light corn syrup, and 1/4 tsp salt until combined.
• Cook the mixture over medium-high heat, stirring constantly at first until the sugar dissolves. Then continue heating until the mixture reaches 232°F (soft-ball stage) on a candy thermometer, stirring occasionally.
• Immediately remove the pan from the heat and stir in 1 tsp vanilla and 6 drops red food coloring (or another color you prefer) until evenly mixed. Use caution—the syrup will be very hot.
• Working quickly, drizzle the hot syrup evenly over the popcorn in the two bowls.
• Gently stir the popcorn in the bowls until the coating is evenly distributed and begins to dry (you’ll notice the kernels separating).
• Pour the coated popcorn onto waxed paper in a single layer and allow it to dry for about 20 minutes.
• Once dry, store the popcorn in an airtight container.