Independence Day Popcorn

Recipe

Snack
Independence Day Popcorn

Primary Media

Blue and red colored popcorn in red and blue paper cups

User Rating

3.22 out of 5 stars
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18 ratings

Recipe Data

16
Servings

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    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    Red Popcorn
    8 c.popped Hy-Vee popcorn
    ¼ c.Hy-Vee butter
    2 tbsp.light corn syrup
    1 tbsp.Hy-Vee strawberry jelly
    ½ c.Hy-Vee granulated sugar
    1(3 oz) package Hy-Vee strawberry gelatin
    Blue Popcorn
    8 c.popped Hy-Vee popcorn
    ¼ c.Hy-Vee butter
    2 tbsp.light corn syrup
    1 tbsp.Hy-Vee grape jelly
    ½ c.Hy-Vee granulated sugar
    1(3 oz) package Hy-Vee berry blue gelatin
    Plain Popcorn
    8 c.popped Hy-Vee popcorn

    Directions

    1. Preheat oven to 300 degrees. Cover two 15-10-by-1-inch baking pans with foil; spray with non-stick cooking spray. Set aside.
    2. To make red popcorn: Place 8 cups of popped popcorn in a very large bowl. In a small saucepan heat and stir butter, corn syrup and strawberry jelly over medium heat until butter is melted. Stir in sugar and strawberry gelatin until smooth. As soon as mixture starts to bubble, reduce heat to low; cook and stir for 5 minutes. Immediately pour mixture over popcorn in bowl and stir to coat well. Spread evenly in one of the prepared pans. Bake 10 minutes. Cool; break into small pieces.
    3. Repeat Step 2 for blue popcorn, using grape jelly and berry blue gelatin. Layer or mix red and blue popcorn with 8 cups of plain white popcorn.

    Nutrition facts

    Servings

    210 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 15mg
    • Sodium: 45mg
    • Total Carbohydrates: 37g
    • Protein: 2g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 0%
    0%
    Iron 2%
    0%
    Calcium 0%

    Recipe Source:

    Hy-Vee Seasons Summer 2012.