Sweet Salty Pink Popcorn is an old-fashioned crunchy treat sprinkled with Pink Himalayan Salt goodness.
Sweet and Salty Pink Popcorn
When I was a teen in Memphis, Tennessee, our shopping malls had the most amazing popcorn and candy stores. I spent way too much time searching online to see if I could find an image or the name, but I still came up empty-handed.
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The image in my memories was of colorful popped corn. My favorite flavor was very much like a pack of Lifesavers. Lime, Orange, Cherry, Grape, and Strawberry flavored corn bagged up and nibbled on while I shopped stores that have mostly disappeared. It is a real shame because some of those stores were so much fun! Especially hanging out with your friends at the local cassette tape and record shop!
They considered you the luckiest kid on the block if you had some cash for candy or a bag of sweet popped corn! These memories where the reasoned I decided to learn how to make a flavored popcorn. Now I can share these wonderful memories with my kids an you!
I made pink popcorn because it was Valentine’s Day Eve. I thought it would be a nice surprise for my family as a treat after dinner! Sweet and Salty Pink Popcorn was a big hit!
How To Make Old-Fashioned Sweet Salty Pink Popcorn
This recipe is simple to make and requires just a few ingredients.
- White Granulated Sugar
- Half and Half or Whole Milk
- Corn Syrup
- Vanilla Extract
- Red Food Coloring
- Fine Grind Pink Himalayan Salt
I made our Sweet Salty Pink Popcorn with two bags of Natural Salt Orville Redenbacher Microwave Pop Corn. You can pop some in a pan just make sure you make enough to have two large bowls of popped corn.
IMPORTANT: Remove all unpopped kernels from the poppped corn. Biting down on an unpopped kernel is not a good idea.
To make the sweet pink syrup, grab a small to medium-sized saucepan and add milk, corn syrup and a teaspoon salt, pour in sugar and stir over a medium heat until mixture comes to a boil and reaches 230 degrees with a candy thermometer.
Remove the pan from heat and stir in vanilla extract and a little half toothpick sized of red or pink food coloring gel. If you have liquid food coloring, add drops until you have a nice deep rosy shade.
As soon as the color is blended pour over popped corn making sure to pour evenly and then stirring to coat all the kernels with the pink syrup. Spread sweetened popped corn on two large parchment-lined baking sheets and sprinkle with pink Himalayan salt to taste. Allow pink popcorn to dry for two to three hours. Store in airtight containers or bags.
- 2 - 3oz bags microwave popcorn popped or the equivalent or about 24 cups of popped corn.
- 2/3 cup whole milk or half and half
- 1 tablespoon white corn syrup
- 1/4 teaspoon salt
- 2 cups granulated sugar
- 2 teaspoons good vanilla extract
- red or pink food coloring ( I used the red gel for cake decorating)
- Fine grind Pink Himalayan Salt for finish.
- Place popped corn into one or two large bowls and set aside.
Stir milk, corn syrup and salt together in a small saucepan. Pour sugar into the center of the saucepan, being careful not to get any on the sides of the pot. Bring to a boil over medium heat, stirring until sugar is completely dissolved.
Stir occasionally until mixture reaches 230°F, the soft ball stage. (candy thermometer)Remove from heat and stir in vanilla and food coloring (several drops of red should do, or about 1/2 a toothpick dipped into gel color).
Working quickly, pour sugar mixture over popcorn and stir until the popcorn is evenly coated. Spread popcorn over 2 large baking sheets lined with parchment paper to dry.
Sprinkle with a fine grind Pink Himalayan salt. (Taste for your favorite ratio of salty sweet!)
Once popcorn is completely dry, store your treat in airtight bags or containers.
You can also make this any pretty shade you love but pink really is the best when using the pink Himalayan salt!
Amount Per Serving: Calories: 508Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 196mgCarbohydrates: 106gFiber: 9gSugar: 49gProtein: 12g