RAINBOW KETTLE CORN
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Ingredients for 10 cups
12 tablespoons sugar, divided
red gel food coloring
orange gel food coloring
yellow gel food coloring
green gel food coloring
blue food coloring
purple gel food coloring
6 teaspoons coconut oil, divided
12 tablespoons white popcorn kernels, divided, plus 12 kernels
1 ½ teaspoons kosher salt, divided
Line a baking sheet with parchment paper.
Divide the sugar evenly between 6 small bowls, 2 tablespoons per bowl.
Dye each bowl of sugar a different color by adding 1-2 drops of red, orange, yellow, green, blue and purple food coloring. Stir each bowl with a clean fork until the sugars are sandy in texture. Note: We recommend gel food coloring, as the colors are more stable. Only use 1-2 drops a little goes a long way.
Add 1 teaspoon of coconut oil and 2 popcorn kernels to a medium nonstick saucepan with a lid. Cover and place over medium-high heat. Once the kernels pop, reduce the heat to medium and add 2 tablespoons of popcorn kernels and 1 bowl of colored sugar. Immediately cover the pan and shake to combine. Cook, shaking the pan constantly to ensure that the sugar doesn’t burn, while the popcorn pops. Once the pops are more than 3 seconds apart, remove the pot from heat. Carefully remove the lid away from your body and pour the popcorn onto the prepared baking sheet.
Evenly sprinkle ¼ teaspoon salt over the hot kettle corn. Let the popcorn cool completely.
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