The first time Andrea made this was for a Valentine’s day soccer game treat. Thus, “Valentine Popcorn”. Though Megan insisted it was Princess corn.
Ingredients
- 10 cups popped corn
- 1/2 cup butter
- 1/4 c sugar
- 1/4 cup light corn syrup
- 1 3 oz package jello raspberry for pink
- 1/4 tsp baking soda
Servings: cups
Instructions
- Pull out all unpopped kernels from popped corn.
- Put popcorn on parchment lined cookie sheet with sides.
- Melt butter, sugar, corn syrup and jello on medium heat in a medium pan.
- Stir until it boils, trying not to get it up the sides.
- When coating boils, take off heat.
- Stir in baking soda.
- Coating will foam up.
- Pour on the topping then stir popcorn to coat as many pieces as evenly as possible.
- For sticky popcorn, keep it the way it is or make it into popcorn balls.
- For crunchy popcorn, put in the oven for 5-10 minutes at 300 degrees.
- Stir occasionally.
- Cook longer if needed being careful not to burn.
Recipe Notes
For lower fat, original recipe calls for 2 Tbl butter, but we prefer it with more.
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