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Gelatin-Flavored Popcorn

Gelatin-Flavored Popcorn

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GRANDMABERTHIE

Sugar-glazed popcorn with a fruity twist. Enjoy! Great to give as gift.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease a 1/4 sheet pan or two 8x12 inch baking dishes. Generously butter a heavy 2 quart saucepan.
  2. Distribute popcorn evenly in prepared baking pans. Place in oven to keep warm.
  3. In prepared saucepan over medium heat, combine butter, sugar, gelatin, corn syrup and water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  4. Pour mixture evenly over popcorn and stir until coated. Return popcorn to oven and bake 5 minutes; stir, then bake 5 minutes more.
  5. Turn popcorn out onto a large piece of foil. Let rest until cool enough to handle, then form into balls. Or let cool completely and break into clusters. Store in an airtight container, in a cool, dry place.
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Reviews

MTEDWARDS
122
10/8/2003

Fun to make and fun to eat. I made a few changes. I took the advice of other reviews and cut the butter in half. Instead of using a thermometer I just brought the mixture to a boil and boiled it for 4 minutes. Then I added 1/4 teaspoon baking soda and baked it at 250 degrees for 1/2 hour, stirring once while baking. This made the popcorn drier and crispier which is the way we like it.

kinstwinsMom
114
11/10/2007

So yummy! my neighbor and I made like 10 batches of all different flavors of jello. Then we mixed it all in a big tub and put them in snack size baggies to give out at Halloween. With all the different colors they looked great! Did learn a lot after so many batches: use half the butter and only 1/2 cup of sugar instead of 3/4 cup. Let the mixture come to a boil and then boil for 4 minutes STIRRING OFTEN! This was easier than dealing with the candy thermometer for me. This will be a family tradition and I can't wait until my girls are old enough to help make this with me!

C.V.T.
94
6/6/2004

I was totally new to the idea of making flavored popcorn so I tried a few different recipes. I tried this one, the Kraft Gelatin-based Recipe (on their website), and a traditional crunchy candy coated popcorn recipe available searching the web. This one was the least to our liking. This project is messy, so in my opinion I would opt for the one that produces the best result for the work involved. To me that is a crunchy popcorn kernel with wonderful custom flavor. Gelatin-based recipes tasted, well, gelatinous. THey were gooey, gummy, and stick-in your teeth tacky. The traditional candymaking version which included making a candy coating (sugar, butter, corn syrup, flavored oil) removing the mixture from the heat to add baking soda, coating the popcorn, baking for an hour and stirring periodically produced exactly what I expected. The result was crispy, crunchy, sweet flavored kernels that could be easily broken up before storing. It was just like opening a box of crunchy cracker jacks or Poppycock, except the recipe yielded loads and loads for very little money. To sum up, there are much better recipes out there. This gets two stars for initially peaking my interest in the item and helping to educate me on the process of making my own addictive popcorn snacks, but I won't be using it again.