Learn how to make Blue Popcorn for your baby shower (or wedding shower) – and make blue popcorn party favors and party snacks that really POP! This recipe is simple to make, which I personally appreciate, given how chaotic my to-do list often gets when we’re prepping for a party.
But, fair warning, this popcorn is sweet. I mean, REALLY sweet. It reminds me of the candied popcorn that we used to munch on at the Orange County fair every summer. My friends and I would graze on the rainbow-colored popped corn all afternoon, and then head to the beach to flirt with boys and hang out around the bonfire. Ah, the sweet memories of nostalgia.
If you want to cut the sugar, I would recommend adding a couple healthy pinches of sea salt to the sugar when you make the sugar syrup. Or, one other option is to add a flavor. Typically, I start light – maybe 1/4 or 1/2 teaspoon of your flavoring extract or oil – and then build up the flavor if needed. So, you’ll add the flavoring element in the recipe at the same time you add the food coloring.
Serving Size 1/2 cup (20g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Line a cookie sheet with a Silpat or parchment paper and set aside. Preheat your oven to 300 degrees F.
And then, pop your popcorn. Not sure how to make popped popcorn? Find our easy to make tutorial here,. Set your popped popcorn aside in a bowl to cool.
Be careful with steps 2 and 3, as hot sugar syrup is very HOT and you can burn yourself. You will also need a candy thermometer – which you can find online. I have an old glass one, but I’ve started using this one at home, and like how accurate it is.
Over low heat, melt the butter with the sugar in a medium pan. Once the butter-sugar mixture is melted, carefully add the water and stir the ingredients together.
You will want to bring mixture to boil over medium heat and stir constantly, so the sugar mixture does not burn. Once you reach the boil stage, lower the heat to low. Place the candy thermometer into the pan and simmer the mixture until the temperature reaches 240 degrees F on your candy thermometer – or the “soft ball” stage of candy making.
This step happens pretty quickly, but it’s my favorite part – because you are almost done!
Once the sugar mixture hits 240 degrees F on your candy thermometer, remove the thermometer. Add the food coloring and give the sugar mixture a thorough stirring to make sure the color is evenly blend.
Now quickly drizzle this blue colored candy coating over your popped popcorn in the bowl. Stir the colored coating into your popcorn, coating as much popcorn as possible. Yum!
Spread your blue colored popcorn onto your lined cookie sheet. Bake in the oven for about 10 minutes.
Remove the cookie sheet from the oven and allow the popcorn to completely cool. After it has cooled, break the popcorn into pieces and serve. Store leftovers (you won’t have any, honestly…but just in case) in an airtight container. It will hold for at least a couple weeks – but only if the container really is airtight. Otherwise, I’ve found that the “crunch” of the popcorn can get a little soft for my taste.
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