Food coloring (I used red, yellow, orange, green, blue, and purple)
Set aside 2 cups of popcorn.
In a heavy-bottomed saucepan or skillet, whisk together ⅓ cup sugar, 2 Tablespoons almond milk, and several drops of food coloring to make a color you like. Gel food coloring will be much more pigmented than a water based food coloring. I used 3-4 drops of gel food coloring.
Heat the sugar and milk over medium heat, stirring constantly, for about 2 ½ minutes, until the sugar is melted. Try to keep the thickness of liquid even, so it all bubbles at the same time. Do not burn.
Add in 2 cups of popcorn to the melted sugar mixture and stir quickly to coat all the popcorn. The sugar will harden quickly once off the heat, so make sure to work fast.
Pour the colored popcorn onto a separate plate or a baking sheet to dry. Don’t worry too much if it clumps up; you can break the pieces apart later once it dries.
Put the spatula in the pan you just used and fill it with hot water to soak.
While the pan is soaking, set aside the next 2 cups of popcorn and prepare the next sugar, milk, and food coloring set.
Clean the pan and repeat steps 1-5 for the remaining colors of popcorn, until you have used all of your popcorn.
Break up any clumped popcorn and enjoy!
To Store: Store your Rainbow Popcorn in an airtight container for 2-3 weeks.
To Freeze: This popcorn does not store well in the freezer.
You can use store-bought microwave popcorn if you don’t have an air-popper. Most bags of microwave popcorn make about 12 cups of popped popcorn.
Be aware that if you use a flavored popcorn it will change the flavor of your final product. I used a salted and lightly buttered popcorn for mine. I think that the salt helps balance out some of the sweetness, so I would definitely recommend it.
If you make the yellow, orange, and red popcorn in that order you don’t have to wash the pan in between those sets of colors.