Q:

How do you dye popcorn?

A:

Quick Answer

Colored popcorn is made by pouring a hot gelatin solution over fully-popped popcorn and baking it in an oven. The gelatin mixture consists of butter, corn syrup, brown sugar and any color of gelatin powder. The solution is mixed over low heat before it is stirred over the popcorn to coat the snack fully, then baked on an aluminum-foil-lined cookie sheet for a few minutes to set.

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An alternative ingredient list for making colored popcorn includes sugar, lemon extract, water, corn syrup and food coloring. The sugar should be dissolved when it is heated in order for the mixture to work best. Creating one color of popcorn at a time helps ensure a speedy process and fully-coated popcorn.

To shape the popcorn into balls or other shapes, the cook can wait until the coated popcorn is slightly cool before molding it by hand or with cookie cutters or molds as desired. To prevent accidental burns, popcorn should not be molded immediately after the coating process. Spraying the aluminum foil with a nonstick cooking spray prior to cooking the popcorn can prevent it from sticking during the removal process. Hands should also be sprayed prior to shaping the popcorn as desired.

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    Who invented popcorn?

    A:

    Popcorn is native to the Americas. It was first cultivated by the pre-Columbian indigenous peoples in Central America who popped the kernels of corn and ate them that way.

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    Is popcorn bad for you?

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    By itself, popcorn is a whole grain that provides a fair amount of fiber and some other beneficial nutrients, but popcorn with extra butter and other ingredients may be high in unhealthy fats, which reduces its health benefits.

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    Popcorn is a carbohydrate. In fact, it is 71 percent carbohydrate, primarily made up of starch. On weight control diets, it is actually permitted as a bread exchange.

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    Why does popcorn pop?

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    There is a small amount of water found in every kernel of popcorn, and during the cooking process, this water initially turns to steam, which leads to a severe increase in pressure that causes the kernel to pop. The amount of water in every kernel is between 13.5 and 14 percent.

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