Preheat oven to 300 degrees. Cover 2 (15x10x1-in.) baking pans with foil; spray with nonstick cooking spray. Set aside.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Celebrate the Fourth of July with this patriotic popcorn. Serve each color in a separate container, or blend them together for a tricolored snack.
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 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 color corn syrup | ||
| 1 tbsp. Hy-Vee grape jelly | ||
| 1 (3-oz.) package Hy-Vee berry blue gelatin | ||
| Plain Popcorn | ||
| 8 c. popped Hy-Vee popcorn | ||
Things To Grab
Directions
- 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.
- 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.