8 cups popped popcorn
1/4 cup butter
3 tbsp light corn syrup
1/2 cup packed light brown sugar
1 box (4 serving size) orange* gelatin
Preheat oven to 300 degrees.
Line a 15 x 10 x 1-inch baking pan with foil; set aside.
Place the popcorn in a large bowl that is heat resistant.
In a small saucepan heat the butter and corn syrup over low heat. When butter melts, stir in the brown sugar and gelatin; increase heat to medium and bring to a boil. Reduce heat back to low and simmer gently for 5 minutes. Immediately pour the syrup over the popcorn and toss to coat well.
Spread the popcorn out on the prepared pan, using two forks to spread evenly. Bake for 10 minutes at 300 degrees. Cool. Remove from pan and break up into small pieces.
*The one pictured I use for Halloween. Use any flavor gelatin you like or the color you wish.
Yield: 2 quarts popcorn
DIABETIC NOTE:Use sugar-free gelatin, 1/3 cup Splenda brown sugar blend instead of the brown sugar called for. For the corn syrup, substitute sugar-free maple flavored syrup.
3 tbsp light corn syrup
1/2 cup packed light brown sugar
1 box (4 serving size) orange* gelatin
Preheat oven to 300 degrees.
Line a 15 x 10 x 1-inch baking pan with foil; set aside.
Place the popcorn in a large bowl that is heat resistant.
In a small saucepan heat the butter and corn syrup over low heat. When butter melts, stir in the brown sugar and gelatin; increase heat to medium and bring to a boil. Reduce heat back to low and simmer gently for 5 minutes. Immediately pour the syrup over the popcorn and toss to coat well.
Spread the popcorn out on the prepared pan, using two forks to spread evenly. Bake for 10 minutes at 300 degrees. Cool. Remove from pan and break up into small pieces.
Yield: 2 quarts popcorn
DIABETIC NOTE:Use sugar-free gelatin, 1/3 cup Splenda brown sugar blend instead of the brown sugar called for. For the corn syrup, substitute sugar-free maple flavored syrup.
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