Gelatin-Flavored Popcorn Recipe -
Gelatin-Flavored Popcorn Recipe
  • READY IN 45 mins

Gelatin-Flavored Popcorn

Recipe by  

"Sugar-glazed popcorn with a fruity twist. Enjoy! Great to give as gift."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 300 degrees F (150 degrees C). Grease a 1/4 sheet pan or two 8x12 inch baking dishes. Generously butter a heavy 2 quart saucepan.
  2. Distribute popcorn evenly in prepared baking pans. Place in oven to keep warm.
  3. In prepared saucepan over medium heat, combine butter, sugar, gelatin, corn syrup and water. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  4. Pour mixture evenly over popcorn and stir until coated. Return popcorn to oven and bake 5 minutes; stir, then bake 5 minutes more.
  5. Turn popcorn out onto a large piece of foil. Let rest until cool enough to handle, then form into balls. Or let cool completely and break into clusters. Store in an airtight container, in a cool, dry place.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2003

Fun to make and fun to eat. I made a few changes. I took the advice of other reviews and cut the butter in half. Instead of using a thermometer I just brought the mixture to a boil and boiled it for 4 minutes. Then I added 1/4 teaspoon baking soda and baked it at 250 degrees for 1/2 hour, stirring once while baking. This made the popcorn drier and crispier which is the way we like it.

Most Helpful Critical Review
Jun 06, 2004

I was totally new to the idea of making flavored popcorn so I tried a few different recipes. I tried this one, the Kraft Gelatin-based Recipe (on their website), and a traditional crunchy candy coated popcorn recipe available searching the web. This one was the least to our liking. This project is messy, so in my opinion I would opt for the one that produces the best result for the work involved. To me that is a crunchy popcorn kernel with wonderful custom flavor. Gelatin-based recipes tasted, well, gelatinous. THey were gooey, gummy, and stick-in your teeth tacky. The traditional candymaking version which included making a candy coating (sugar, butter, corn syrup, flavored oil) removing the mixture from the heat to add baking soda, coating the popcorn, baking for an hour and stirring periodically produced exactly what I expected. The result was crispy, crunchy, sweet flavored kernels that could be easily broken up before storing. It was just like opening a box of crunchy cracker jacks or Poppycock, except the recipe yielded loads and loads for very little money. To sum up, there are much better recipes out there. This gets two stars for initially peaking my interest in the item and helping to educate me on the process of making my own addictive popcorn snacks, but I won't be using it again.

Nov 10, 2007

So yummy! my neighbor and I made like 10 batches of all different flavors of jello. Then we mixed it all in a big tub and put them in snack size baggies to give out at Halloween. With all the different colors they looked great! Did learn a lot after so many batches: use half the butter and only 1/2 cup of sugar instead of 3/4 cup. Let the mixture come to a boil and then boil for 4 minutes STIRRING OFTEN! This was easier than dealing with the candy thermometer for me. This will be a family tradition and I can't wait until my girls are old enough to help make this with me!

Aug 22, 2006

Very good. I changed the butter & sugar also. I also baked at 250 for 30 min, stirring once. Do not use sugar-free jello - it doesn't work.

Oct 08, 2003

I reduced the butter as suggested by other reviewers. This was really good I ended up doing three batches of green apple, watermelon, and berry blue. Mixed all together and yum. I think it was easier to mix in a big bowl first though, the popcorn was coated better.

Oct 08, 2003

Wow! This stuff is great. I too cut down the butter, though not QUITE by half. (Instead of 1 cup, I used 1/2 cup + 2 Tbsp.) So far I've done watermelon, cran-raspberry, apple, berry blue, and cherry. I have a question for all you more experienced candy makers out there, though. How the heck do I get it to hardball stage without scorching the sugar on the bottom?

Aug 30, 2010

This was very good. I only used about 9 cups of popcorn and like others said, cut the butter in half. I used cherry Jello and you could taste the cherry. I also followed the advice of another reviewer and added baking soda. The result was a crispy dry popcorn that you usually find on boardwalks and at fairs. I also baked it for about 40 minutes and that dried it out even more and made the taste pop. I am anxious to try try other flavors. This will be a good recipe to use at Halloween. I plan on using berry, pineapple, peach, orange and pina colada. I will also make grape but add a few drops of purple food coloring so it does not turn grey. Thanks for this wonderful recipe!

Jul 05, 2010

I'm giving this 5 stars because it's super yummy and relatively easy once you get the hang of it. I've made 10 batches now for 4th of July....cherry and berry blue. (The blue looked more like teal on the popcorn, though...just in case you plan on using blue). I did find that margarine worked just as well as butter (used 1/2 cup as suggested by others) and I didn't need all the's sweet enough with just 1/2 cup. Didn't use the thermometer. I just boiled it for 3 minutes & baked it at 250. Very fun and yummy treat!


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  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 270 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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