Sugared Popcorn II

6 cups servings Prep: 10 m Cook: 25 m Total: 35 m Intermediate
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Sugared Popcorn II
Tac-Tac, our French word for popcorn, can be fixed so many different ways. This sugared version is a classic Cajun treat—crunchy popcorn kernels coated in sweet, hard-crack candy syrup, perfect for parties or Mardi Gras.

Ingredients

6 cups servings
  • 6 cups popped popcorn
  • 2 tbsp butter
  • 2 cups granulated sugar
  • 1 cup water
  • 1 tsp vanilla
  • food coloring

Step-by-Step Instructions

  1. Place the popped corn morsels into a shallow pans to crisp in a slow oven (300 degrees) while preparing the syrup.
  2. Melt the butter in a heavy saucepan, add the sugar and water, and stir until dissolved.
  3. Boil until the syrup spins a good thread from the spoon (300 to 310 degrees on candy thermometer) or forms a hard ball when tested in cold water. The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent.
  4. Add vanilla to the mixture and blend well. Pour over the popcorn. Stir until every kernel is sugar coated and separated. Syrup may be tinted with red, green or yellow food coloring or strawberry jello to give variation.

Common Problems and Solutions

Q: Why is my sugar syrup crystallizing?

A: Sugar crystallization happens when the syrup is stirred too much after it starts boiling, or if sugar crystals on the side of the pan fall back into the syrup. Once you add the sugar and water and it dissolves, don't stir—just let it boil. You can also add a tablespoon of corn syrup to help prevent crystallization.

Q: How do I know when the syrup reaches hard-crack stage without a thermometer?

A: Drop a small amount of syrup into a glass of cold water. At hard-crack stage (300-310°F), it will form hard, brittle threads that snap cleanly when you try to bend them. If the threads are pliable, keep cooking.

Q: Why is my popcorn sticky instead of crunchy?

A: The syrup didn't reach hard-crack stage (300-310°F). It needs to get hot enough to have almost no water left. Also make sure your popcorn was crisped in the oven first—any moisture will make the coating sticky.

Tips and Techniques

A candy thermometer is your best friend for this recipe—guessing the temperature can lead to sticky or burnt results. Work quickly once the syrup is ready, as it will harden fast. Store the finished popcorn in an airtight container to keep it crunchy.

Ingredient Substitutions

  • granulated sugar: half granulated sugar, half light corn syrup
  • butter: coconut oil
  • vanilla: almond extract or maple flavoring

Equipment Needed

  • candy thermometer
  • heavy-bottomed saucepan
  • shallow baking pans

Historical Context

The term ‘Tac-Tac’ comes from the French word for the popping sound popcorn makes. Sugared popcorn has been a staple at Louisiana festivals and fairs since the early 1900s, often sold in colorful batches to celebrate Mardi Gras or other special occasions.