COLOURED POPCORN!

ALMOST LIKE BIBBLE!
Ingredients:

Yield:
2.5
quarts Units: US | Metric
2 1/2 quarts popped corn (remove unpoppped kernels)
1 cup granulated sugar
3/4 cup water
2 -5 drops food coloring (your choice of color & intensity)
3 tablespoons icing sugar
Directions:

1
Put popcorn in a large bowl that you have lightly buttered.
2
Put sugar and water in a small pan and boil to 238* on a candy thermometer (or until it forms a medium ball in cold water), adding the food coloring toward the last of the cooking.
3
Pour over the popcorn & stir evenly, then sprinkle at once with the icing sugar. Make sure you continue stirring until the syrup turns sugary and the kernels separate. Enjoy!

or...Ingredients: 
3/4 cup granulated sugar 
1/2 cup water 
1.5 Tbsp corn syrup 
2 Tbsp clear alcohol 
Preparation: 
1. Place the sugar, corn syrup, and water in a small saucepan over medium-high heat. Stir until the sugar dissolves, then insert a candy thermometer and cook the candy to 315 degrees. 
2. While the candy is cooking, prepare the tray for the bubble sugar. Take a piece of parchment and crumple it between your hands, then smooth it out and place it on a rimmed baking sheet. Keep some of the wrinkles, as a little bit of texture is necessary for the final product. 
3. Shortly before the sugar has finished cooking, pour the alcohol or alcohol-based flavoring on the parchment, and rub it between your hands to spread the alcohol over the entire surface of the sheet. 
4.Once the sugar reaches the proper temperature, remove it from the heat and remove the candy thermometer. If you want to color your bubble sugar, add a drop or two of food coloring at this point. You can stir just a few strokes, to make swirled bubble sugar, or stir until it is fully incorporated. 
5. Tilt the baking sheet at a slight angle and carefully begin pouring the sugar syrup on the top of the sheet, so it runs down the parchment paper. The alcohol will make the sugar bubble up. 
6. Once the sugar has been poured, allow it to cool, undisturbed, until fully set. Carefully peel the paper from the back of the bubble sugar, and break it into small pieces to use as decoration. Store at room temperature in an airtight container for several days. Bubble sugar is best made and kept in a low-humidity environment.
ORI used sweet popcorn, white chocolate, red candymelts and pink colored sugar.
On the pictures most of the Bibble was white, and there were some pink and a few were a bit purplish. I decided to just go with white and pink. 
I started with the white batch, I used a bag of about 4,5 ounces. For the white part I used about 3/4 of the bag. Then I melted the chocolate, I used one 3,5 ounce bar. Put the chocolate over the popcorn, make sure to save some melted chocolate for the pink part. Just mix it with the popcorn till it's coated. When all the popcorn is coated spread it out on some waxed paper to let it cool, put it in the refrigerator to speed up the cooling. While that's cooling you can prepare the pink batch. Take the other 1/4 of the popcorn, and the left over melted chocolate. Add a few red or pink candymelts to the white chocolate and melt it again. Mix the popcorn and the chocolate mixture and spread it out on waxed paper. You can add some sprinkles or colored sugar while the chocolate is still wet. When everything is dry you maybe have to break some pieces apart who have stuck together. Then you can finish it of by putting it in a little bag, I also added a label from 'barney's Bibble' i found on the Internet.