Candied Popcorn

After missing last month with the Secret Recipe Club because of our three weeks of traveling, it feels great to be back and posting again .  If anyone is interested, cruise posts are here, here & here.  Travel posts: Ponta Delgada (Azores), Amsterdam, Malmö, Sweden, Copenhagen day 1, day 2 & day 3 and lastly London. We had a fabulous trip and I was honestly bummed to miss a month of the Secret Recipe Club but I just couldn’t squeeze it in before we traveled and the reveal date was on my birthday and I was busy with my daughter in Denmark touring Frederiksborg Palace, one of the most opulent castles I have ever visited.  Anyhow, back to reality and this post. 

This month I was assigned Carol’s No Reason Needed and as I hadn’t cooked in so many weeks I was anxious to get cooking again.  Carol’s blog is just filled with recipes…nothing with fish though as she doesn’t like fish, okay there was one recipe, but even though we love fish I could work around that one.  In the end it was Maisie who chose the recipe this month as she saw me scrolling through Carol’s blog and the Candy Popcorn caught her eye and she begged to make it.  In the end Maisie read the recipe and made most of it herself and I was only there to deal with the super-heated sugar mix and when the popcorn had to be baked as Maisie’s still too small to be taking things out of the wall oven.

Maisie mixing the sugar mixture ingredients.

I poured the super hot sugar mixture over the popcorn and Maisie mixed it all together.

She spread the coated popcorn on the pan and then we baked it.

Maisie absolutely adored making and eating the popcorn and she’s asked a couple of times to make it again so I think this is a winning recipe in her book.

Candied Popcorn

• 1/8 cup plus 2 tsp. margarine
• 1/8 cup honey 
• 1/4 cup coconut palm sugar 
• 3 TBS. plus 1/2 tsp. Jello (flavored gelatin mix) we used strawberry
• 1 full sized bag microwave popcorn, popped (approx. 4.5 cups)

Preheat oven to 250F.

Combine margarine & honey in a microwave safe bowl. Microwave until melted.
Add the sugar & Jello powder. Stir to mix. Put in microwave and cook until it comes to a rolling boil (doubles in size).
Put the popcorn in a large bowl and carefully pour the sugar mixture over the popcorn. Stir to coat.
Place the popcorn on a Silpat lined or greased baking sheet and bake for 30 minutes, stirring every 10 minutes.
Cool & break apart.  Very important, store in an airtight container otherwise it will get sticky wet.

Enjoy!

My previous Secret Recipe Club Recipe Posts:

Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
and
Home Style Chicken Curry