Rainbow Popcorn Recipes

Steps:

• 1. For this recipe, You will use HALF of each package of Jell-O. Which comes out too roughly 2 and 1/2 Tablespoons for Jell-O Most of the colors besides the red and the blue come out a little dull, If you would like too add food coloring to brighten it up a bit, Go for it!! Preheat your oven too 300 and grease a large cookie sheet and line with parchment
• 2. Pop your 24 cups of popcorn (I popped mine on the stove, You end up with less kernels that way!) and Divide into 6 different Bowls (4 cups each)
• 3. For each color of popcorn do the following: (Do 2 at a time too make it go quicker) Over low heat in a small or medium sized saucepan combine 2 tablespoons of butter with 1 1/2 tablespoons of corn syrup over low heat. Add 1/4 cup of sugar and half a package (2 1/2 T) of jello powder. Continue to heat and stir until the mixture starts to simmer, allow to simmer for approximately 5 minutes (This is the time where you would add some food coloring too brighten up the colors!) Pour the syrup immediately over the popcorn (DON'T SCRAPE THE BOTTOM) tossing to coat well and then spread the popcorn on/in the prepared pan or cookie sheet
• 4. Bake for 15 minutes, stirring popcorn a couple of times during baking. Turn the popcorn out onto a piece of parchment and spread it out slightly. Allow to cool completely and break any clumps apart. Allow a few mins too cool and its ready to consume!!!

Steps:

• Line a baking sheet with parchment paper.
• Divide the sugar evenly between 6 small bowls, 2 tablespoons per bowl.
• Dye each bowl of sugar a different color by adding 1-2 drops of red, orange, yellow, green, blue and purple food coloring. Stir each bowl with a clean fork until the sugars are sandy in texture. Note: We recommend gel food coloring, as the colors are more stable. Only use 1-2 drops; a little goes a long way.
• Add 1 teaspoon of coconut oil and 2 popcorn kernels to a medium nonstick saucepan with a lid. Cover and place over medium-high heat. Once the kernels pop, reduce the heat to medium and add 2 tablespoons of popcorn kernels and 1 bowl of colored sugar. Immediately cover the pan and shake to combine. Cook, shaking the pan constantly to ensure that the sugar doesn't burn, while the popcorn pops. Once the pops are more than 3 seconds apart, remove the pot from heat. Carefully remove the lid away from your body and pour the popcorn onto the prepared baking sheet.
• Evenly sprinkle ¼ teaspoon salt over the hot kettle corn. Let the popcorn cool completely, transfer to a bowl. Repeat with the remaining colors, replacing the parchment paper as needed.
• Combine all of the popcorn in a large bowl. Toss to distribute the colors evenly. Serve immediately, or store in an airtight container for up to 2 days.
• Enjoy!

Steps:

• Heat oven to 300°F.
• Line 15x10x1-inch pan with Reynolds Wrap® Aluminum Foil. Toss popcorn and nuts in large bowl; set aside.
• Cook butter and syrup in small saucepan on low heat until butter is melted. Add sugar and gelatin; stir until gelatin is completely dissolved. Bring to boil on medium heat. Simmer on low heat 5 min. Pour immediately over popcorn mixture; toss to coat well. Spread into prepared pan, using 2 forks to spread evenly.
• Bake 10 min. Cool. Remove from pan. Break into small pieces.

Steps:

• Heat oven to 300°F Line a 15x10x1-inch pan with foil or wax paper. Place popcorn and nuts in large bowl.
• Heat butter and syrup in small saucepan on low heat. Stir in sugar and gelatin. Bring to boil on medium heat. Reduce heat to low; gently simmer 5 minutes.
• Pour syrup immediately over popcorn, tossing to coat well. Spread popcorn in prepared pan, using two forks to spread evenly. Bake 10 minutes. (Several reviewers recommend stirring it and then baking 5 more minutes.) Cool.
• Remove from pan and break into small pieces.