Fruity Cereal Popcorn

How to Make Fruity Cereal Popcorn

1. 1

   Step 1: Pop the kernels

   In a large, heavy-bottomed pot with a tight-fitting lid, heat the oil over medium-high. Add 3 test kernels and cover; when they pop, add the remaining kernels in an even layer and cover. Shake the pot occasionally as the kernels pop; remove from heat when popping slows to 2–3 seconds between pops. Pour the popped corn into a very large heatproof bowl and remove any unpopped kernels.

   For this step

   • 1/2 cupPopcorn kernels
   • 2 tbspNeutral oil (canola or vegetable)
   
2. 2

   Step 2: Prep the cereal and season popcorn

   Coarsely crush the fruity cereal in a sealed bag or pulse briefly in a food processor — you want mostly small bits with a few larger pieces for crunch. Add the crushed cereal and the fine sea salt to the popped popcorn and gently toss to combine. Line a rimmed baking sheet with parchment or silicone to receive the coated popcorn.

   For this step

   • 2 cupsFruity cereal (e.g., Fruity Pebbles or crushed Froot Loops)
   • 1/4 tspFine sea salt
   
3. 3

   Step 3: Make the candy coating

   Place the candy melts, butter and corn syrup in a microwave-safe bowl. Heat in 30-second bursts at 50–70% power, stirring thoroughly between bursts, until completely smooth and pourable. Stir in the vanilla. If using multiple colors, divide the melts into small bowls and tint or use different colored melts for drizzles.

   For this step

   • 10 ozAssorted candy melts (bright colors) or white candy coating
   • 4 tbspUnsalted butter
   • 1/4 cupLight corn syrup
   • 1 tspPure vanilla extract
   
4. 4

   Step 4: Coat the popcorn

   Immediately pour the warm candy coating over the popcorn-cereal mixture in the large bowl and fold gently with a spatula to coat evenly — work quickly so the candy stays fluid. If you want multi-colored streaks, drizzle different colors in succession and perform only a few gentle folds so colors stay distinct.
   
5. 5

   Step 5: Cool, break into pieces, and serve

   Spread the coated popcorn onto the prepared baking sheet in an even layer and let cool completely until set (about 20–30 minutes). Once set, break into clusters and transfer to a serving bowl. Makes about 6 generous snack servings; store any leftovers in an airtight container for up to 3 days.
   

1. In a large, heavy-bottomed pot with a tight-fitting lid, heat the oil over medium-high. Add 3 test kernels and cover; when they pop, add the remaining kernels in an even layer and cover. Shake the pot occasionally as the kernels pop; remove from heat when popping slows to 2–3 seconds between pops. Pour the popped corn into a very large heatproof bowl and remove any unpopped kernels.
2. Coarsely crush the fruity cereal in a sealed bag or pulse briefly in a food processor — you want mostly small bits with a few larger pieces for crunch. Add the crushed cereal and the fine sea salt to the popped popcorn and gently toss to combine. Line a rimmed baking sheet with parchment or silicone to receive the coated popcorn.
3. Place the candy melts, butter and corn syrup in a microwave-safe bowl. Heat in 30-second bursts at 50–70% power, stirring thoroughly between bursts, until completely smooth and pourable. Stir in the vanilla. If using multiple colors, divide the melts into small bowls and tint or use different colored melts for drizzles.
4. Immediately pour the warm candy coating over the popcorn-cereal mixture in the large bowl and fold gently with a spatula to coat evenly — work quickly so the candy stays fluid. If you want multi-colored streaks, drizzle different colors in succession and perform only a few gentle folds so colors stay distinct.
5. Spread the coated popcorn onto the prepared baking sheet in an even layer and let cool completely until set (about 20–30 minutes). Once set, break into clusters and transfer to a serving bowl. Makes about 6 generous snack servings; store any leftovers in an airtight container for up to 3 days.