Patriotic Popcorn

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**

White Choco­late Popcorn

Ingre­di­ents

  • 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

Instruc­tions

  1. Put the popped corn in a large bowl and set aside.
  2. Pre­pare a jelly roll pan by lin­ing it with parch­ment or a Sil­pat liner. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
http://secretlifeofachefswife.com/anthologie/patriotic-popcorn

 

Fla­vored Popcorn

Ingre­di­ents

  • (make one batch red, and a sep­a­rate batch blue)
  • 9 cups popped popcorn
  • 1/4 cup but­ter ( 1/2 stick)
  • 3 table­spoons light corn syrup
  • 1 small (3 oz. size) fla­vored gelatin
  • 1/2 tea­spoon vanilla
  • (a drop or 2 of Ameri­color Gel Paste Royal Blue food coloring–optional)

Instruc­tions

  1. Pre­heat oven to 300 degrees F.
  2. Spray a jelly roll pan/cookie sheet lightly with veg­etable spray.
  3. Put popped pop­corn into a large bowl and set aside.
  4. 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.
  5. 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.
  6. Once it begins to boil, turn heat to medium-low and cook the mix­ture for 5 min­utes. Stir mix­ture often. Dur­ing the last minute of cook­ing, add the vanilla and food col­or­ing to your desired color.
  7. 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.
  8. Once well com­bined, pour the mix­ture onto the sprayed jelly roll/cookie sheet and loosely spread to fill the pan.
  9. 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!
  10. When done, remove from oven and set aside to cool.
  11. Break apart and serve when com­pletely cooled.
  12. This recipe eas­ily doubles.
http://secretlifeofachefswife.com/anthologie/patriotic-popcorn

 

Here is the link to the adorable, free print­able for the Patri­otic tag:

http://www.nobiggie.net/2011/06/4th-of-july-free-printable.html

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3 Comments

  1. I LOVE this pop­corn! I used to make it all the time until I a) real­ized how com­pletely addict­ing it was and how I b) couldn’t stop eat­ing it and then c) finally kicked my addic­tion. It is SO GOOD! And pretty. And col­or­ful. And tasty. And ver­sa­tile. AND HOW IN THE WORLD WOULD YOU NOT GET ADDICTED?!

  2. For the col­ored pop­corn, your direc­tions don’t say when to add vanilla and food color

    • Thanks for point­ing out that detail Jodi! I’ve added the instruc­tions in the appro­pri­ate place.

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