Start by popping about 1/2 cup of plain popcorn kernels using an air popper or on the stovetop. Transfer the fluffy popcorn to a large mixing bowl and allow to cool slightly.

In a medium saucepan, combine 1/4 cup of butter or coconut oil with 1 cup of granulated sugar and 1/4 cup of corn syrup. Heat over medium heat, stirring constantly for about 5 minutes until fully melted and smooth.

Remove from heat, stir in food coloring and 1 teaspoon of raspberry or vanilla extract. Mix well to combine the color and flavor.

Pour the warm candy mixture over the prepared popcorn and gently stir the popcorn to coat it evenly.

Spread the pink popcorn onto a large baking sheet lined with parchment paper. Allow to cool at room temperature for 15-20 minutes before serving.