This Old Fashioned Pink Popcorn is the homemade version of the pink popcorn you bought as a kid. It's lightly candy-coated and with a fun pink color.
What is Pink Popcorn?
If you grew up in Canada, especially if you are a certain age (say, born after 1985), you likely remember Lucky Elephant Pink Popcorn.
Even if you haven't tried it, and you like sweet popcorn, you should definitely try this Old Fashioned Pink Popcorn.
It's a lightly candy-coated, slightly vanilla flavored popcorn with a festive pink color.
I suppose you could make it any color you want, or skip the coloring altogether, but pink is definitely the traditional version.
How do you make pink popcorn?
When I first learned that you could make this tasty treat from my childhood, I was a little intimidated, thinking it would be much more difficult than it actually is. Turns out it's not very hard at all.
There is a bit of a trick to it though. Make sure you have your popcorn completely popped and ready in a large bowl before your syrup is ready.
You don't want the syrup hardening up on you while you're waiting for popcorn to pop. You need plain popcorn kernels for this recipe which you can easily pop using an air popper.
I did try this recipe a couple of times to get an optimal candy-popcorn ratio. The recipe I have posted here is most similar to the Lucky Elephant popcorn I remember eating as a child.
However, if you want yours less sweet, use more popcorn. If you have a major sweet tooth and you want sweeter popcorn, use less popcorn, just note that it will take longer to dry or harden.
The first time I made this, it had a much thicker candy coating and it took much longer (overnight) to dry. The recipe I have posted here dried very quickly, almost immediately.
However, it may depend on humidity. If yours doesn't seem to be setting up, don't worry too much, just leave it uncovered at room temperature for a few hours or a day or so until it does.
Pink Popcorn Ingredients:
- Plain popcorn kernels
- Whole milk or half and half cream
- White/light corn syrup
- Salt
- Granulated sugar
- Vanilla
- Wilton Color Gel in Rose food coloring
Pink Popcorn Special Equipment:
Warning: if you leave it sitting out, uncovered, it will likely disappear quickly. You and your family will not be able to resist this sweet crunchy treat.
You can, however, store it in an airtight container at room temperature for up to a couple of weeks.
Because of the pretty pink color of this popcorn, I think it's perfect for Valentine's day.
If your kids (or you) hand out goodies for Valentine's day, I think this is a great slightly healthier treat. You could package it in a little baggie tied with a red or pink ribbon. How cute is that?
Old Fashioned Pink Popcorn Troubleshooting:
Why won't my popcorn dry?
If the coating on your pink popcorn doesn't dry, it could be due to one of two things:
1. Not reaching the correct temperature when boiling the syrup coating. It's crucial for candy-making to reach the temperatures listed in recipes. If temperatures are not reached, candies (including the coating in this recipe) may not harden properly which could result in a sticky coating. Make sure you use a candy thermometer to make your coating.
2. The weather/humidity. If you live in a very humid climate, or make this on a particularly humid day, the popcorn may not harden. In this case, you could try putting it in a very low-temperature oven, making sure to check it often.
Want more Popcorn recipes?
Old Fashioned Pink Popcorn Nutrition Notes:
For one cup of this popcorn, you're looking at around 100kcal (which is the perfect amount for a small snack), and 1g of fiber.
Since popcorn is a whole grain, you can consider this a healthier treat. Just keep in mind that it does have a fair bit of added sugar. But it's definitely better than candy!
Old Fashioned Pink Popcorn
Ingredients
Instructions
- Prepare 2 large baking sheets by lining with parchment paper or silicone baking mats. Set aside.
- Pop 6 ounces popcorn kernels using an air popper or in a pot. This makes a large amount (about 24 cups) of popcorn, so you may have to do it in 2 batches. Place the popcorn into one or two large bowls and set aside.
- Stir ⅔ cup whole milk or half and half, 1 Tablespoon white corn syrup, and ¼ teaspoon salt together in a small saucepan. Pour 2 cups granulated sugar into the center of the saucepan, being careful not to get any on the sides of the pot. Bring to a boil over medium heat, stirring until sugar is completely dissolved.
- Stir occasionally until mixture reaches 230°F on an instant-read or candy thermometer. Remove from heat and stir in 1 teaspoon vanilla and pink food coloring (several drops of red should do, or about ½ a toothpick dipped into gel color).
- Working quickly, pour sugar mixture evenly over popcorn and stir until the popcorn is evenly coated. Spread popcorn over 2 large baking sheets to dry. Once popcorn is completely dry, store in airtight bags or containers.
Nutrition
Video
Tried this recipe?
Let us know how it was!
*Recipe barely adapted from Nan's Recipe Spot
Ape says
My coating dried almost instantly while putting on the popcorn. Was rather think. How can I make it thinner so I it can be more liquid like to poor into popcorn and have a chance to stir? Or did it need to heat a lot longer?
Carissa says
I would guess it's a temperature issue. Candy coated things like this are really picky. They need to be heated to a specific temperature - no more, no less. Did you use a candy thermometer? If not, I would recommend trying again with one. If you did, and cooked to the correct temperature, maybe it was related to the weather or something. It never fails to amaze me how much that can impact certain recipes.
Ann says
Once dry, is the popcorn sticky?
Carissa says
No, it shouldn't be sticky once dry. It should be a hardened candy coating.
Anonymous says
Is the popcorn supposed to maintain crunch once it's coated and dried? Mine turned out a little "chewy" once it dried.
Carissa says
I would say that mine doesn't usually turn out 100% as crunchy as fresh popcorn, but pretty close.
Linda says
I sometimes have a problem with this - I have tried a giant popcorn that makes large puffy popped corn and the problem is worse with this than it is with the Orville Redenbacher I have also tried - so could it be the popcorn itself? Might give a different brand a try. Try using a greater ratio of popcorn - perhaps increasing the amount of popped corn by 4 cups or so - I believe too much coating saturates the popcorn too much and causes this problem. And the weather can also be a problem - try making again on a cooler clear day with low humidity - if at all possible. I know these kind of days results in better candy making results. Don't try drying in the oven - it will of the colors - purple becomes gray, and blue becomes greenish.
ej says
couldn't you just melt butter, put some food coloring in it then mix it in the popcorn?
Carissa says
If all you're going for is color, then maybe that would kind of work, but I doubt the result would be very even. This recipe is for more of a candy coated popcorn.
Melissa says
How long does this stay good for?
Carissa says
It lasts quite awhile - I would say at least 2 weeks in an airtight container at room temperature.
Stacey says
You are AMAZING! ! I grew up with this Punk Elephant Popcorn and it was only recently that my husband had said that since I have a knack for making things from our childhood, if I could attempt this one. This is that exact recipe I was looking for! This also isn't the 1st time I've found what I was looking for on your site!! So Pls keep up the awesome work and posts!! I hope you understand and realize how much mum's like me need women like you!! So Thanks again!!
Carissa says
Wow, what a great comment! I'm so happy that you're enjoying my recipes! Thanks for brightening my day!
Cayo says
why did Pink elephant change the pink popcorn. I looked it when we were kids but notcwhat they now.
Amanda says
Can I use microwaved popcorn for this recipe? I have never made popcorn in a pot on the stovetop before...
Carissa says
Absolutely! As long as it's just plain popcorn, and not the salted, butter flavored stuff. Any way you choose to pop it is totally fine!
Siti Zaliha Abdullah says
Really beautiful popcorn ,Carrisa. I'll make for my grandaughtet. Very very thanks!
Stacey says
Haha! I did it! Lol. However I do think I may have cooked a little longer than stated. 'Quick work' is just as said. But like Caramel, quick is necessary. Regardless.... I came out awesome! Family loves it & you were right... don't leave it on the counter!! Thanks again!! 💖💖
Pat says
How long can you store it? Making it for wedding goodie bags
Carissa says
I kept mine for about 2 weeks and it was still totally fine. As long as it's totally dry, I think it would be fine for a month.
Alison says
How long would you say it takes to dry?
Carissa says
It's hard to say, and depends largely on the weather. When I make it, it dries very quickly. However, I've never tried making it in the summer, when the weather is significantly more humid here. If yours isn't drying within a few hours, I'd try putting it in the oven at a low temperature (200°F)
RebLadyDi says
I want to try this with Puffcorn. I usually make caramel Puffcorn but this sounds perfect for my moms pink and purple birthday reception. PS using butter flavored Puffcorn means NO HULLS or OLD MAIDS plus its already popped in bags at the grocery store 🙂 woo hoo thank you for sharing!
Morgan says
Thanks for the recipe! I made this last night in prep for my sisters baby shower that I am throwing. I guess I was under the impression this was like a candy-coated popcorn with a crunch to the candy (similar to a caramel corn coating). It turned the popcorn soggy and after it dried (over 12 hours) it just tastes like really stale popcorn. Is this what yours tastes like?
Carissa says
I'm sorry this recipe didn't turn out for you 🙁
This pink popcorn definitely shouldn't have turned soggy. It doesn't get a thick glossy coating like most candied popcorn, but it should remain crunchy, with a sweet, matte, slightly crunchy coating. Is there a chance that it's really humid where you're at? Perhaps that could be the culprit?
Amanda says
I always thought it was pink because they used the extra-fine pink cotton candy sugar in the recipe.
DMF says
This!! The Jewel tea man used to bring a popcorn my mother would buy, and I've been searching for the recipe for years, every time I bought candy popcorn in premade bags I'd hope that flavor would come back to me, but never did, till NOW! This recipe is the popcorn I remember! (well more than 30 years ago for me, try some time in the early 70's!) Thank you!
Carissa says
I'm so glad you like it! I think it brings back fond memories for a lot of people!
Camille K. says
I know this is an older post, but I couldn't help but comment. I'm living in Minnesota but as a girl went to visit grandparents in Manitoba often. A visit always included buying some Pink Elephant Popocorn. I kinda forgot about that till I saw this article and I can't wait to make some!
Melanie says
This turned out absolutely perfectly!! I followed your recipe precisely including cooking to 230 degrees. Super cute for a baby shower this weekend!! Thank you so much!!
laura hunter says
making this for my daughter's princess party next week. fingers crossed!
wiz says
you sold me on this & I made a batch of popcorn & candy coating last night for a desert table. I think you should put up a warning - DEADLY SWEET - 🙂 At first it looked like it was pink sticky glue but by morning it had dried & so its ready to eat. Thank you. Next time I will use a brighter pink & try less sugar. Still a neat recipe to try!! Thank you again
Renae Murphy says
My popcorn is still sticky and gooey after 4 hours...hoping by morning it hardens a little...any advice?
(I live in cold temps low humidity right now, chilly chilly winter month!)
Carissa says
Definitely give it until the morning. Make sure you leave it out in the open, not in a sealed container. I left mine on a cookie sheet overnight. Give it a stir every now and then if you can (but don't bother waking up to do it!) If it still doesn't harden, is it possible that the syrup didn't quite get up to temperature when you were cooking it? Anything involving a candy coating can be picky like that. If it's still sticky in the morning, I would try putting it in the oven at low temperature (like 200°F, no more than 250°F) on the cookie sheet (ideally with a silicone baking mat, wax paper or parchment paper to prevent sticking) and stir every 5-10 minutes to see if that dries it out/hardens it.
Shannon says
Is there by any chance a substitute for the corn syrup? I don't have any and to buy a whole bottle for one tablespoon doesn't seem rational!
Carissa says
I agree, I hate buying a bottle of something that I know I won't use again. However, in this case (any sort of candy making is very specific) I'm not sure anything else would work. I have used sweetened condensed milk instead of corn syrup in marshmallows, but I have not tried in this recipe. You could try substituting it one for one, but I really can't guarantee the results.
Roh says
Hi can I substitute the milk with soya milk? Would the end result be the same.
Carissa says
I've never tried. But yes, I think it should work.
Angela says
I am wanting to attempt to make this only color purple for my daughters baby shower her theme is Ready To Pop we are doing a popcorn bar...I wanted to prep and make this a week or so in advance but I need to make big quantity so do you think it will store well in bags?
Carissa says
Yes, I think it will store for several days in bags, but the popcorn must be completely dry before you pack it into the bags. If you live in a humid climate, getting the popcorn to dry completely my take longer.
Pamela says
could this be made into popcorn balls? I have a birthday party. They are twins and turning 6. one is a boy and the other a girl. trying to get some ideas on some sweets to have at the party.
Carissa says
I don't see why not - but since this popcorn is already sweetened, the popcorn balls will be doubly sweet 🙂
Sheri says
Ive never had pink popcorn so don’t know how it should taste. My friend loves it, so I tried. It tastes really good, but a bit sugary (grainy). Did I overlook the syrup...when I grabbed thermometer, turned out to be a meat thermometer, DUH. Only went to 220 and I couldn’t find candy thermometer.
Carissa says
When something goes wrong with candy-making (as in this case), it is usually a temperature problem. In this case, it could be overcooking, because undercooking would typically lead the sugar coating to not harden. However, in your case, it sounds like maybe they sugar crystallized. This isn't necessarily a temperature problem, but happens during the cooking of the sugar where once the sugar has melted/dissolves, it forms a crystalline structure again, which could lead it to feel grainy. This can happen with over stirring, or even just if an extra granule of sugar or crumb or some sort makes its way into the melted sugar (like from a spoon or the side of the pot).
Carla says
This looks delicious! Have you tried it with a dairy free milk (coconut, almond...) instead? My son is allergic to dairy and I'd love to try a version that he can have.
Carissa says
I haven't tried it with dairy free milk. I'm not sure how it would turn out, as candy making can be a precise (and finicky) process. But the ingredients aren't costly, so it's worth a try. If you do try it, let me know how it turns out!
Carla says
I did try it with coconut milk today and it turned out very well! Thanks for the recipe!
Carissa says
Great! I'm so glad to hear it worked out for you! Good to know it works just as well with non-dairy milk too 🙂
Kristen says
Can this be frozen? If so how long does it last?
Carissa says
I have never tried (it never lasts that long around here!), but yes, I would think so. If it's in a sealed zipper bag or container, and it's dry when you put it in the freezer, I would think you could keep in in there for a couple of months.
Na says
Perfect! They were a bit sticky still after drying but I just threw them into the oven at 250° for 15 min, tossing them at the 5 and 10 min mark. After that, they dried up perfectly! They had the perfect crunch and were milky sweet; thanks so much for the recipe 🙂
J says
Carmel corn recipes say to cook at 250 degrees for an hour, stirring every 20 minutes. Have you tried this method?
Carissa says
I haven't tried this method. The coating on this popcorn is quite different from caramel corn, and cooking the popcorn after it's coated isn't necessary in most cases. However, it may be useful in cases where the coating isn't drying (in humid climates).