RAINBOW KETTLE CORN RECIPE BY TASTY
Here's what you need: sugar, red gel food coloring, orange gel food coloring, yellow gel food coloring, green gel food coloring, blue food coloring, purple gel food coloring, coconut oil, white popcorn kernels, kosher salt
Provided by Rie McClenny
Categories Snacks
Time 40m
Yield 10 cups
Number Of Ingredients 10
Steps:
- Line a baking sheet with parchment paper.
- Divide the sugar evenly between 6 small bowls, 2 tablespoons per bowl.
- Dye each bowl of sugar a different color by adding 1-2 drops of red, orange, yellow, green, blue and purple food coloring. Stir each bowl with a clean fork until the sugars are sandy in texture. Note: We recommend gel food coloring, as the colors are more stable. Only use 1-2 drops; a little goes a long way.
- Add 1 teaspoon of coconut oil and 2 popcorn kernels to a medium nonstick saucepan with a lid. Cover and place over medium-high heat. Once the kernels pop, reduce the heat to medium and add 2 tablespoons of popcorn kernels and 1 bowl of colored sugar. Immediately cover the pan and shake to combine. Cook, shaking the pan constantly to ensure that the sugar doesn't burn, while the popcorn pops. Once the pops are more than 3 seconds apart, remove the pot from heat. Carefully remove the lid away from your body and pour the popcorn onto the prepared baking sheet.
- Evenly sprinkle ¼ teaspoon salt over the hot kettle corn. Let the popcorn cool completely, transfer to a bowl. Repeat with the remaining colors, replacing the parchment paper as needed.
- Combine all of the popcorn in a large bowl. Toss to distribute the colors evenly. Serve immediately, or store in an airtight container for up to 2 days.
- Enjoy!
Nutrition Facts : Calories 119 calories, Carbohydrate 21 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, Sugar 10 grams
RAINBOW POPCORN
I've made a couple different flavors and like cherry the best. It is one of those things that some adults love and some adults think is horrible. Kids think it is cool. Bright and cheery. Works great if you mix the colors (after it is prepared) to have team or school colors or appropriate colors for a holiday.
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 300°F Line a 15x10x1-inch pan with foil or wax paper. Place popcorn and nuts in large bowl.
- Heat butter and syrup in small saucepan on low heat. Stir in sugar and gelatin. Bring to boil on medium heat. Reduce heat to low; gently simmer 5 minutes.
- Pour syrup immediately over popcorn, tossing to coat well. Spread popcorn in prepared pan, using two forks to spread evenly. Bake 10 minutes. (Several reviewers recommend stirring it and then baking 5 more minutes.) Cool.
- Remove from pan and break into small pieces.
Nutrition Facts : Calories 308.1, Fat 15.1, SaturatedFat 4.9, Cholesterol 15.2, Sodium 121.3, Carbohydrate 40.2, Fiber 2.7, Sugar 27, Protein 6.8
RAINBOW POPCORN BALLS
The third grade teacher at my school would make these for her students. The many colors of jello make them appropriate for any holiday. Orange jello is great for Halloween; lime and cherry for Christmas time, etc. These are very yummy and never get hard. You will recognize the similarity to Rice Krispie Candy. I don't see why this recipe wouldn't work just as well with cereal as with popcorn, although I've never done it myself.
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 15m
Yield 12-18 balls
Number Of Ingredients 4
Steps:
- Melt butter (margarine may also be used) and marshmallows over low heat. Add jello and stir well to combine.
- Put popcorn in a large bowl and pour this mixture over, mixing well to be sure to coat all popcorn. When cool enough to handle, butter your hands and form into balls.
- Wrap balls in plastic wrap to show off the color.
JELL-O® RAINBOW POPCORN
Liven up your usual microwaved popcorn bag with JELL-O® Rainbow Popcorn! Strawberry or lime gelatin coats popped popcorn and peanuts in this fun rainbow popcorn recipe for kids and adults alike. Experiment and try other gelatin flavors, too!
Provided by My Food and Family
Categories Popcorn Recipes
Time 25m
Yield 16 servings, about 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 300°F.
- Line 15x10x1-inch pan with Reynolds Wrap® Aluminum Foil. Toss popcorn and nuts in large bowl; set aside.
- Cook butter and syrup in small saucepan on low heat until butter is melted. Add sugar and gelatin; stir until gelatin is completely dissolved. Bring to boil on medium heat. Simmer on low heat 5 min. Pour immediately over popcorn mixture; toss to coat well. Spread into prepared pan, using 2 forks to spread evenly.
- Bake 10 min. Cool. Remove from pan. Break into small pieces.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 75 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 15 g, Protein 3 g
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