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Line two cookie sheets with wax paper and set aside. Place popcorn in a bowl large enough to allow stirring the popcorn without spilling over. In a large skillet (one that can accommodate heavy bubbling), combine sugar, water, and butter.
Turn to medium-high heat. As mixture warms and melts, stir in food coloring. (Once mixed into the popcorn, the color will look less saturated than it does in the pot, so keep that in mind.) Once mixture reaches a full boil, stir continuously for 1 minute and 20 seconds. The mixture should appear syrupy.
Working quickly, drizzle mixture over popcorn a little at a time, mixing as you go. Syrup will gather at the bottom of the bowl, so mix well. Once combined, salt the popcorn to taste and mix once more before transferring to cookie sheets to dry for 5-10 minutes. Store in an airtight container for up to 2 days.