Pink Peanut Butter Popcorn

Directions

1. Line 3 cookie sheets with parchment paper or aluminum foil and set aside. 

2. If using unpopped kernels, pop them in a hot air popper or in a large covered pot with 2 tablespoons of light vegetable oil, on medium heat, swirling or shaking the covered pot every thirty seconds to keep the popcorn from burning. Once the popcorn begins to pop, decrease the heat to low and continue swirling or shaking the pot frequently. When the popping slows so you can count to three in between pops, remove the pot from the heat and uncover. Allow to cool, and remove any unpopped kernels and discard them. Divide the popcorn into two large bowls. 

3. In a large saucepan, over medium-high heat, combine the sugar, milk, corn syrup and salt. Bring the mixture to a hard boil, and cook for 4 additional minutes. If using a candy thermometer, the temperature should be 235 degrees F. 

4. Working quickly, remove the saucepan from the heat and add the vanilla extract, peanut powder, and red food coloring. Stir until well combined. Add additional red food coloring for a deeper color. 

5. Using a ladle or heat proof measuring cup, drizzle half of the pink syrup over one of the popcorn bowls and gently stir together until well coated. Transfer the coated popcorn to the prepared baking sheets and sprinkle with half of the pink candy sprinkles. Repeat process for the second bowl of popcorn. 

6. Serve when fully cooled. Store in an airtight container for up to three days.