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Transfer the popped corn to a large bowl, removing any unpopped corn kernels. Add freeze dried corn and stir to combine.
Using a large heavy based pan, combine the sugar and water. Stir over heat, without boiling, until the sugar has dissolved. Use the largest saucepan/boiler that you can find.
Once all the sugar is dissolved, bring to a boil. Boil uncovered for about 12 to 15 minutes until syrup reaches hard-crack stage (about 300 degrees), stirring frequently.
Remove the candy mixture from the heat. Add the popcorn and stir quickly to coat the popcorn mixture with the candy. Alternatively, if you have put the popcorn in a large enough metal bowl, carefully pour candy syrup over the popcorn and stir quickly.
Spread the popcorn on foil or parchment lined trays to cool. Carefully Separate the popcorn as it is cooling with a wooden spoon or hands.
Store in an airtight container for 3 - 4 days. Best after the candy has fully set and dried.
If you have a large enough metal bowl to toss the popcorn without spilling it, it's easiest to pour the syrup over the popcorn. If you don't have a large bowl, use a very large pot to make the syrup and add the popcorn to the pot once the syrup is ready.
This recipe was provided by Dan Haracz from Chicago.