I am the self proclaimed Parisian Barbie. I happily gave myself this title because I thoroughly enjoy most things French, super girly and colored bright pink. I didn't realize how much stuff that I accumulated full of that rose hue. I love pink because it's such a lively and joyful color. I can't help but smile on the inside when I see the color pink.
In my World of Barbie post, I explained my connection and adoration for Barbie. The Christie Barbie, a black Barbie, as a child gave me the aspiration to succeed in anything I wanted. Barbie's fashion also was something to aspire for. Barbie is anything she wants to be and she absolutely owns everything! Barbie remains a huge influence on my daily transcendence and taste.
The anticipation of the Barbie Movie has me eagerly excited for more pink and plastic. I have already planned my ensemble for my personal movie premiere from head to toe. I couldn't just show up to the official Barbie Movie as Parisian Barbie with just an outfit. I had to take this special day one cute little tip top step further. I decided to make own special Barbie popcorn to match the feature film as well as my fashion.
Barbie popcorn is a very tasty snack and is covered with magenta raspberry caramel. The colorful corn is then topped with flamingo pink and white candy melts for even more pink protrusion. If that wasn't enough I added a custom Perfectly Pink Sprinkle Mix with even more Barbie behavior. I loved how the popcorn came out when I finished. It's definitely thee snack for Barbie, myself and everyone else to enjoy.
Please see my Barbie Popcorn recipe below. I hope you get a chance to make some for yourself for your Barbie movie celebration.
See the complete video and recipe below
1 cup popcorn kernels, 6 quarts popped popcorn
1 cup (8 ounces) unsalted butter
1 1/2 cups granulated sugar
1.25 oz (½ cup finely grounded) freeze dried raspberries (or strawberries)
½ cup light corn syrup
1 tsp. baking soda
1 tsp. kosher salt
Pink and white candy melts, for decoration (optional)
Pop popcorn kernels using your style preference. ( I used my StirCrazy popper but stovetop works as well)
Preheat oven to 250-degrees F.
Add popped popcorn to a large bowl and set aside.
For the caramel: Place the freeze dried raspberries in a food processor and grind into a course powder.
In a large saucepan, add butter, granulated sugar, raspberries and corn syrup. Stir ingredients together on medium heat until butter has melted. Allow caramel to boil 5 minutes without stirring. Remove from heat.
Carefully stir in salt and baking soda.
Pour mixture over popcorn and fold to coat and combine. Divide popcorn onto two large baking sheets and spread evenly into single layers on sheets. Bake at 250 F for 30 minutes, rotating pan and mixing popcorn halfway.
Allow popcorn to cool completely. Use your hands and break up popcorn kernels.
Drizzle candy melts on top. Immediately sprinkle Sprinkle Mix on top along with pink edible glitter.
Break apart popcorn again. Serve right away or store in airtight containers for up to one week.
Devour and enjoy!