½cupsalted butterfor each color of popcorn you want to make
½cupgranulated sugarfor each color of popcorn you want to make
½cuplight corn syrupfor each color of popcorn you want to make
½teaspoonsea saltfor each color of popcorn you want to make
3oz.packet of Jell-O or flavored gelatinfor each color of popcorn you want to make
½teaspoonbaking sodafor each color of popcorn you want to make
Preheat oven to 250°F. Spread popcorn in a 3-4 quart glass or metal baking dish 9 (at least 9x13, but larger will make it even easier to stir the popcorn.
In a medium saucepan, heat butter, sugar, corn syrup, and sea salt over medium heat until mixture comes to a boil, stirring frequently.
Add contents of the jello packet to the saucepan and stir until fully combined.
Bring the mixture back up to a low boil and leave to simmer undisturbed for a full 5 minutes.
Remove from heat and stir in baking soda - mixture will foam up a bit.
Pour jello mixture over the popcorn and stir to coat as evenly as possible.
Bake for 55-60 minutes, stirring thoroughly every 15 minutes. After popcorn has cooked for 45 minutes, remove a piece from the oven and allow it to cool for a couple minutes. Taste to determine if the coating is crisp and dry or if it is sticky. Continue cooking the popcorn 5-10 minutes longer until it is no longer sticky when cooled.
Remove popcorn from the oven and immediately scoop out onto parchment paper. Allow popcorn to cool and break into pieces.
Repeat for additional colors and flavors. (NOTE: the ingredients listed above are for 1 color of popcorn. If you want to create rainbow popcorn like we did, you need separate ingredients for each color you intend to make)
Storage: Store cooled popcorn in an airtight container immediately after cooling to prevent it from becoming sticky. Popcorn will stay fresh and crisp for 5-7 days as long as it’s kept in an airtight container.Notes:
You can adjust or tint coloring of popcorn by adding gel or liquid food coloring to the candy coating mixture when you add the baking soda.
9 cups of popcorn is just the right amount to get a good coating of candy on most of the popcorn without it being too thick and unable to cook thoroughly.
As the candy coating cooks and is warm, it is easy to stir and spread. As soon as it is removed from the heat, it cools and hardens quickly.