What is the candy coded pop corn recipe?

In Hawaii, they have candy coded popcorn. It was green and Red. What is the receipe for that? Sources?

What is the candy coded pop corn recipe?
*Fiddle Faddle %26amp; Screaming Yellow Zonkers





-Fiddle Faddle (butter toffee with almonds)


3/4 cup granulated sugar


1/4 cup brown sugar


1/2 cup (1 stick) butter


1/2 cup corn syrup


1/2 cup water


1/2 teaspoon salt


1/2 teaspoon vanilla


1 1/3 bags plain or natural-flavored microwave popcorn


1/2 cup roasted almonds


-Zonkers


1 cup granulated sugar


4 tablespoons butter


1/2 cup corn syrup


1/2 cup water


1/2 teaspoon salt


1/2 teaspoon vanilla


1 1/3 bags butter-flavored microwave popcorn





1. For either recipe, combine sugar, butter, corn syrup, water


and salt in a large saucepan over medium heat. You're going to bring the candy to 265-275 degrees, or what is known as the hard ball stage. For this it's best to use a candy thermometer. If you don't have one, don't worry. Drip the candy into a small glass of cold water. If the candy forms a very hard, yet slightly pliable ball, bingo, you're there. Watch your mixture closely so that it doesn't boil over.





2. While candy cooks, pop both bags of popcorn and spread about 2 quarts or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle) on one large or two small cookie sheets. Put the popcorn in your oven set on its lowest temperature. This will keep the popcorn hot so that the candy will coat better.





3. When your candy has reached the hard ball stage, add the vanilla.





4. Pull the popcorn from the oven and, working quickly, pour the candy over the popcorn in thin streams. Mix the popcorn so that each kernel is coated with candy, put the popcorn back into the oven for five more minutes, then stir once again. This will help to coat each kernel. You can repeat this step once more if necessary to get all of the popcorn coated. Pour popcorn onto a large sheet of wax paper to cool. Spread the popcorn out, but be careful...it's hot.





5. When popcorn is cool, break it up and immediately put it into a tightly sealed container, such as Tupperware. This will ensure that it stays fresh. This stuff gets stale very quickly in moist climates if left out.





Makes about 4 quarts.





*Pop-Up Popcorn Stand





1 pound of white chocolate, cut into small chunks


3 tablespoons of butter


1/2 cup of heavy cream


2 tablespoons peppermint extract


4 candy canes, crushed in a mortar and pestle, or by hand


2 cups Sweet Riot cacao nibs


2-3 bags of buttered microwave popcorn





Prepare microwave popcorn as directed on package





On low, melt butter and white chocolate


stirring constantly with a whisk.





When melted, add cream and peppermint extract, continue to whisk until the chocolate mixture is completely smooth.





Slowly mix the white chocolate peppermint in with the popped popcorn, spreading evenly. It's best to do it in batches, with a large bowl, so the popcorn doesn't fly every where.





Add in crushed candy canes, reserving some for garnish right before serving





Mix in cacao nibs





Serve with crushed(now pink)candy canes, and serve with lots of napkins.





*Candy Coated Popcorn





4 quarts popped corn


1 1/2 cups granulated sugar


1/2 cup light corn syrup


2 tablespoons butter


1/2 teaspoon salt


1/4 teaspoon cream of tartar


1 teaspoon baking soda


1 teaspoon lorann gourmet flavoring (any flavor, flavor amount can be increased as desired)


lorann liquid food coloring (as desired)





Keep freshly-popped corn warm in large baking pan in 200°F oven.





Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to boil, stirring constantly. Cook to 250°F without stirring.





Remove from heat. After boiling action ceases, add flavoring and color. Add soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat corn. Shape into balls or spread onto cookie sheet and break into pieces when cool.





*Try these links





http://www.recipegoldmine.com/popcornswe...





http://www.recipestogo.com/popcorn/popco...





http://oldrecipebook.com/popcornandsnack...





ENJOY :-)
Reply:Candy Coated Popcorn





# 4 quarts popped corn


# 1 1/2 cups granulated sugar


# 1/2 cup light corn syrup


# 2 tablespoons butter


# 1/2 teaspoon salt


# 1/4 teaspoon cream of tartar


# 1 teaspoon baking soda


# 1 teaspoon lorann gourmet flavoring (any flavor, flavor amount can be increased as desired)


# lorann liquid food coloring (as desired)








Keep freshly-popped corn warm in large baking pan in 200°F oven.





Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to boil, stirring constantly. Cook to 250°F without stirring.





Remove from heat. After boiling action ceases, add flavoring and color. Add soda and stir in quickly but thoroughly. Pour at once while foamy over warm popcorn; mix gently to coat corn. Shape into balls or spread onto cookie sheet and break into pieces when cool.
Reply:...Just have to add this in to the mixture here! :)





Do you know how to make popcorn in the microwave? Take some popcorn, put it in ANY kind of regular paper bag, fold the open edge over a few times to keep the popped corn in, put it in the micro and microwave it for the usual time (till pops are heard more than 4 sec apart). YOU DON'T HAVE TO BUY THE EXPENSIVE Microwave Popcorn!!!





So, to this very simple recipe, I'd start experimenting w/sugars.





HTH.
Reply:is it like cracker jack? you can make that yourself and use food coloring to make it any colors your like. You could also do the same with popcorn balls. very festive in red and green