Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Popcorn | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 cups popped popcorn
- 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 small box strawberry gelatin
- 1/3 cup light corn syrup
- 5 tablespoons salted butter, diced
Directions
Preheat oven to 350°F. Prepare a sheet pan with parchment paper. Lay popped popcorn out over pan; set aside.1
In a small pot, heat sugar, gelatin, and corn syrup over medium low heat until smooth and bubbly, about 5-6 minutes. Add butter and stir until incorporated.2
Pour mixture over popcorn, stirring to coat. Place in oven and bake for 3-4 minutes. Remove from oven and stir; return to oven for 4 more minutes. Remove from oven and allow to set, about 2-3 minutes. Form into balls, if desired.
Category:Popcorn Recipes
Category:Sugar Recipes
Category:Gelatin Recipes
Category:Corn syrup Recipes
Category:Butter Recipes
Category:Strawberry Recipes