From the iconic book, “Popcorn Potpourri”, (1977) by Larry Kusche (check out his snazzy trousers!) comes this bizarre and yet addictive food product: pink party popcorn. I’m not suggesting you make any of this, or if you do make it, stick to using it for modeling crafts, not consumption…
Still! Pop Corn is always fun, and having found a whole book on it (and one that features the very Hot Air Pop Corn Popper that I had growing up on the cover), I offered to make any recipe in it for Ivy. And naturally, she picked THE grossest one. No, she couldn’t pick something mellow like a nice cheddar cheese coating, or herb butter pop corn. Nor did she pick any of the somewhat creepy sounding ones like Pop Corn with Mushroom Butter, or Pop Corn with Chicken Flavored Butter. This book is filled with literally hundreds of pop corn recipes: The variety! The possibilities! And so, the one pop corn experiment thus became the Great Pop Corn Taste Test, where we tested plain pop corn with salt, the dreaded concoction below, and one that I came up with myself, where I melted a Toblerone bar and drizzled that over plain pop corn. That, strangely, was not bad! Hello, Pop Corn Party! (Later: Hello, Tums…)
To make the Pink Party Pop Corn, I was reminded of something I used to do about once a week in Junior High: make Rice Krispies Treats. The unmistakable scent of melting butter and marshmallows: mmmm… but then adding Jell-O in powder form to it… makes it a veritable sugar bomb, and also disturbingly bright. I was horrified by the stuff as I mixed it up, but then something happened, and I… HAD TO EAT IT ALL! We could barely even do a taste test, because I was so busy gobbling it up. And it turned out that Ivy, who selected that recipe, preferred the chocolate version. Either way, I still say pop corn is fun, but I know to step away from the marshmallows, lest I become a Pink Party Pop Corn addict!
Pink Party Popcorn
(actual note from the book: you can match the color of the popcorn to your decorating scheme.)
In a medium saucepan, melt butter over low heat. Stir marshmallows into the melting bitter. Let them soften but not melt completely. Add the gelatin. Stir until butter-marshmallow mixture is evenly colored. Gelatin does not have to be dissolved. Drizzle over popcorn and mix well. Makes 2 quarts.