1. Prepare the colored popcorn:
First heat 2 tbsp grapeseed oil in a large saucepan over low heat. Add the popcorn to the bottom of the pan. Mix everything together, then cover the saucepan with its lid, continuing to heat over medium-low heat.
Stir regularly to prevent the corn from burning. Tip: stir with the lid on, shaking the pan as the corn pops.
When the pops become less frequent, turn off the heat and let the last corn pop.
In a small saucepan, heat 2 tbsp water, 3 tbsp sugar and a few drops of red coloring over high heat. Let the mixture boil for 1-2 minutes. Then pour the mixture over the popcorns and stir to distribute the colored syrup over the popcorns.
Remove the popcorns to a baking paper or silicone mat and leave to cool before serving.
