Who knew something as kitschy as Jello Popcorn could be so addictive? The colors are practically endless, and the taste is surprisingly awesome. I think it’s the POW of flavor to begin with, and then the silky aftertaste of BUTTER that makes me go back for more. And more. And then some more.….Once made, I honestly can’t stop!
So DON’T substitute margarine for the butter, and we should be able to remain friends!
Also, I went out of my way to find Jolly Time white popcorn. It really is so much WHITER! All your colors will POP!
And even though it can’t be seen in the photos, I went the extra mile and sprinkled Rainbow Disco Dust on the white popcorn. Trust me. It looked awesome!
**note–I originally put sugar in the recipe ingredients. This was a mistake. There should be no sugar in this recipe**
9 cups popped popcorn (I use white popcorn. Yellow will look, well, yellow.…)
6 oz. good quality white chocolate (not chocolate, really. It’s more of a coating. But I wouldn’t use ‘bark’ if I were you. it’s yuk. My favorite brand is Guittard Vanilla Apeel.)
1/8 teaspoon kosher salt
Rainbow Disco Dust–optional, if desired
Put the popped corn in a large bowl and set aside.
Prepare a jelly roll pan by lining it with parchment or a Silpat liner. Set aside.
In a double boiler, slowly melt the white chocolate. And I do mean slowly. Like on low. It might take 10 or 15 minutes, but in the end it will be worth it. For some reason, white chocolate is really prone to seizing up when it gets too hot.
If you don’t have a double boiler, make one using a small pan and a stainless steel bowl. This is what I do, and it works just fine.
Once the chocolate is melted, pour the white chocolate over the popcorn in the bowl. Stir quickly, making sure you scrape and toss the popcorn really well. It seems like the chocolate won’t cover, but just keep gently tossing, and it will eventually cover.
Pour the popcorn onto the prepared jelly roll pan, and spread out to let set. While chocolate is still wet, sprinkle the kosher salt over the top. If you are using Disco Dust, sprinkle it on now also while the popcorn is wet. Let the popcorn set until chocolate is dry. Sometimes I pop it into the fridge to make it go faster.
(a drop or 2 of Americolor Gel Paste Royal Blue food coloring–optional)
Preheat oven to 300 degrees F.
Spray a jelly roll pan/cookie sheet lightly with vegetable spray.
Put popped popcorn into a large bowl and set aside.
In a heavy, medium sized saucepan, melt the butter over medium heat. Add the corn syrup and stir. Once the butter is totally melted, add the flavored gelatin and stir. The mixture will be pretty thick.
Let the mixture BARELY come to a boil on medium, heat. It’s important not to over-cook this mixture. If you do, it will be impossible to distribute over the popcorn.
Once it begins to boil, turn heat to medium-low and cook the mixture for 5 minutes. Stir mixture often.
After 5 minutes, pour the hot gelatin mixture over the popped popcorn and stir immediately. Make sure you are getting the liquid mixture from the bottom of the bowl and distributing it evenly over the popcorn. Use a large, scooped, silicone spatula for this.
Once well combined, pour the mixture onto the sprayed jelly roll/cookie sheet and loosely spread to fill the pan.
Place in oven and bake for 7–10 minutes. Check often. You can take it out half-way through and stir. You don’t want the tops of the popcorn to start browning. It’s just not pretty!
When done, remove from oven and set aside to cool.