How to Use Glaze Pop

Updated March 23, 2017

Glaze Pop is a commercial product -- a coloured, flavoured sugar that is used to give popcorn a light coating of colour, sweetness and flavour. Glaze Pop comes in 6 different colours and flavours; such as cherry pink, caramel and chocolate, and can be used at home, in small retailers and in larger commercial poppers. Using Glaze Pop is simple, and involves basically the same process whether you are using a small home popper or a commercial unit.

Measure out the correct amount of oil and popcorn, according the instructions for your popcorn popper. Glaze Pop works best in poppers with a built in stirrer. If you are using a pot, pour in enough oil to cover the bottom, and then add popcorn until the bottom of the pan is covered in one layer.

Turn on the popcorn popper, or if using a pot, place the pot on a medium heat. Allow the oil to warm.

Measure out the Glaze Pop. Use half the amount of Glaze Pop as popcorn. So, if you are using a ½ cup of popcorn, add ¼ cup of Glaze Pop. Add the Glaze Pop to the popper slowly. If you are using a pot instead of popcorn popper, stir the popcorn while you add the Glaze Pop. Do not add any salt as the Glaze Pop already contains some salt.

Pop the corn as per the manufacturers instructions for your popper. Allow the corn to pop, but turn off the popper, or remove from the heat, as soon as the popping slows down. Do not wait until the last kernel has popped, as the Glaze Pop may overcook and start to smoke.

Pour the popcorn into a bowl. The Glaze Pop coating will be very hot -- you will need to wait a few minutes before eating. Clean the popper according to the manufacturer's instructions.


The colour of the oil used may affect the colour of the finished popcorn. For best results, use clear oil, such as coconut oil.

Things You'll Need

  • Glaze Pop
  • Popcorn popper (or large pot with lid)
  • Unpopped popcorn kernels
  • Vegetable oil
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About the Author

Since graduating with a degree in biology, Lisa Magloff has worked in many countries. Accordingly, she specializes in writing about science and travel and has written for publications as diverse as the "Snowmass Sun" and "Caterer Middle East." With numerous published books and newspaper and magazine articles to her credit, Magloff has an eclectic knowledge of everything from cooking to nuclear reactor maintenance.