Line a rimmed baking sheet with parchment paper and spray it very lightly with nonstick cooking spray. Set aside.

(Optional) If you have an air popper, use the kernels and pop according to the manufacturer’s instructions.

If you don’t have an air popper, heat a large nonstick pot over medium heat. When the pot is warm, add the kernels and cover with a tight fitting lid. Carefully shake the pot occasionally until the kernels begin to pop– this will help prevent them from burning.

Then continue shaking the pot until popping is about 5 seconds apart. Immediately remove the popcorn from the heat and divide it between two large bowls.

Heat a medium saucepan over medium heat. Add the water, sugar, corn syrup, and salt. Bring the mixture to a boil and cook until it just barely reaches the soft ball stage (240F)-- about 4-5 minutes. I highly recommend using a candy thermometer to ensure your candy coating is the right temperature so it sets properly.

For the next few steps you’ll need to work very quickly– the candy coating cools almost immediately when taken off the heat.

Remove the syrup from the heat and pour half of it into a heat-proof bowl. Add one drop of food coloring and stir to combine. Drizzle the candy coating over one bowl of popcorn and quickly stir to evenly coat the popcorn. Transfer the candy coated popcorn to the prepared baking sheet and spread it out to an even layer. Repeat with the second bowl of popcorn and the remaining candy coating.

Allow the popcorn to cool at room temperature until it is crisp and no longer sticky– about 2 hours. Break the popcorn into clusters and store in an airtight container for up to one week.