This is the storage unit, vault or repository for the surprises I create or find to give out each month with your Visiting Teaching. Some of these ideas or handouts are too large to keep on either blog, so this is the place I keep them stored. If you have happened upon this blog, make sure that you go to my other two blogs for more wonderful stuff! Go to and go to and

Friday, June 26, 2009

Pink Popcorn

Katie’s Kool-Aid Mother Goose Popcorn Recipe

If you want this to be the more authentic, old-fashioned Provo Canyon Sweet Shop type of Mother Goose Popcorn, add red food coloring (just enough to make it pink in color) instead of Kool-Aid, and a Teaspoon of Vanilla.

1 cup popcorn kernels
1 tablespoons butter
2 cups sugar
1 packet of unsweetened dry Kool-Aid
6 ounces Evaporated milk Pinch of Salt
1/2 teaspoon baking soda
Pop popcorn in an air popper and remove popped corn by handfuls into a large bowl and discard any unpopped kernels.
In a large saucepan, melt butter then add milk. Mix the packet of Kool-Aid into the sugar and add to the milk and butter. Add a pinch of salt and stir to blend. Bring to a boil; stirring constantly. Lower heat slightly but maintain boil, still stirring. Boil for 2 minutes then add soda and stir to blend well. (mixture will swell up so make sure you have a LARGE saucepan or it will overflow. Trust me!). Remove from heat and pour over popcorn and stir until evenly covered. Keep stirring gently until you can see that the coated popcorn is beginning to not stick to each other and is beginning to look sugary and dull not shiny. Spread out popcorn on a large sheet of parchment or waxed paper to finish drying. Gently disconnect clumps as it dries.
This is kind of popcorn is intended to turn out almost frosty-sugary looking and should not stick together in clumps, rather should eventually be individually coated pieces of popped corn.
If you want this to be the Real Provo Canyon Sweet Shop type of Mother Goose Popcorn, add food coloring instead of Kool-Aid, and a Teaspoon of Vanilla.

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