Red Colored Sugar
Green Colored Sugar
Grade A Amber Maple Syrup
Unpopped popcorn
Either butter or coconut oil
Candied popcorn:
Add 1 tsp either coconut oil or butter* to large pot. Place on med heat. Add 1/2 to 1 teaspoon of red colored sugar to oil (more give a deeper color). Let it warm. Add 1/4 popcorn. Place lid on pan and let it sit. Shake pot from time to time to avoid clumps. When popcorn starts to pop shake every 10-15 seconds. When kernels stop popping or are longer than 10 seconds apart pull from heat. Give it a couple of final shakes. Put in bowl. Rinse out pan and repeat with green.
Maple Popcorn:
Add 4 tsp of coconut oil or butter to 3 tsp Maple syrup in a pan over med heat. Add 1/2 cup popcorn. Pop as above. When done poping quickly remove from heat and put in bowl. Stir immediately to break apart clumps. Add in candied popcorn from above and toss to get a good color effect.
How much oil or butter you use is dependant on taste. 1 teaspoon per 1/4 cup of unpopped popcorn will make a crunchy candy-ish coating on the popcorn.
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