Classic Leprechaun Popcorn
Keep this popcorn simple so it stays quick to make while still feeling fun and seasonal.
Equipment
- Large bowl
- Saucepan
- Large baking tray
Ingredients
- 150 g popcorn kernels (or ~12 cups popped corn)
- 60 g butter
- 80 g brown sugar
- 60 g light corn syrup
- 1 g salt
- 1 g baking soda
- 60 g rainbow sprinkles (optional)
- 120 g Lucky Charms
Instructions
- Pop the corn (air pop is easiest) and put it in a large bowl. Discard any unpopped kernels.
- Preheat your oven to 120°C and line a large baking tray.
- In a saucepan, melt the butter, brown sugar, and corn syrup over medium heat, stirring until the mixture is smooth.
- Bring the mixture to a boil for 2–3 minutes without stirring.
- Remove the saucepan from the heat and quickly stir in the baking soda. The mixture will foam.
- Pour the caramel over the popcorn and toss it to coat everything evenly.
- Add the sprinkles if you are using them. Spread the coated popcorn on the tray and bake for 20 minutes, stirring once during baking.
- Toss in the Lucky Charms, let the popcorn cool, and then serve it.
Notes
This recipe was kept simple so it stayed quick to make while still feeling fun and seasonal.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.