Everything is better pink!!! With the weekend starting today, I thought this was the best time to post this fun and super easy recipe for the next 48 hours of binge watching. There are two versions of this recipe, healthy-ish and super sweet. Enjoy, and be sure to tag me in your pink popcorn posts!

Healthy-ish Version

Ingredients:
– 5-6 servings cooked, plain popcorn (Skinny Pop is a great healthy option)
– 1 cup monk fruit sugar (can substitute with organic cane sugar)
– 2 teaspoons vanilla flavoring or extract
– 6 tablespoons pure Irish butter (can also use coconut oil)
– 2 tablespoons water
– Beetroot powder, add 1/4 teaspoon at a time until desired color

Instructions:
1) Add all ingredients (except for the popcorn) to a saucepan and bring to a boil, stirring often until sugar is fully dissolved.
2) Let the sauce cool down until room temperature.
3) Pour sauce over popcorn in a big bowl and toss to allow thorough coating.
4) Line a cookie sheet with parchment and transfer the popcorn to that to let it dry out.

Candy Store Version

Ingredients:
– 12 cups popped popcorn. (The original calls for 6 quarts, but I wanted less popcorn, more candy)
– 2 cups sugar
– 2/3 cup whole milk
– 2 tablespoons corn syrup
– ¼ teaspoon vanilla salt
– 1 teaspoon vanilla
– 2 to 3 small drops of red food coloring do not use gel, my first batch was too dark from it, I prefer the liquid for this particular recipe. Go light and work from there.

Instructions
1) Pop up your popcorn. I did mine on the stove old school style. Which for those of you who only do microwave popcorn means you pour some oil in a large stock pot, let the oil get hot, then place popcorn kernels in the bottom and cover with a lid. Then you wait for the magic to happen. Swish the pot around from time to time to keep things from burning and do not go too hot. You want a medium heat or you’ll scorch it.
2) Set popcorn aside.
3) In a saucepan combine your sugar, milk, corn syrup and salt. Cook over medium heat until your sugar dissolves.
4) Now you want it at a low boil until the temperature reaches 230 degrees (use a thermometer)
5) Stir occasionally until it reaches 230 degrees and then remove from heat, and add your vanilla and food coloring. Stir well.
6) Now put your popcorn in a large bowl or even a big roasting pan. You want to have ample room to stir it really well.
7) Now pour your pink mixture over top and stir well to coat.
8) Now line a cookie sheet with parchment and transfer the popcorn to that to let it dry out.

XOXO,
Heather