12 cups popped popcorn
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (3 oz.) package cherry or other flavored gelatin
Instructions
HEAT oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil.
REMOVE from oven and take out all unpopped kernels. Pour popcorn into prepared pan. Keep warm in oven.
COMBINE sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes. (for easy clean up soak in hot water immediately)
POUR mixture over popcorn. Stir gently to coat using a long-handled wooden spoon. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters.
Please note that this is not my own creation. I found this recipe on Eagle Brand website. We have used this recipe lots of time and they have all been successful though some people have shared they had trouble. I will try to be helpful if you have any questions but I really haven't diverted at all from the instruction above.
I found this at the Eagle Brand website! Photo by Heather Weaver
.
That does sound pretty yummy, and surprisingly easy.
ReplyDeletejust made this. turned out well...I only used 10 cups, it coats it better and is more colorful and very good...I made orange so far
DeleteWas it crunchy or soft?
DeleteWas it crunchy or soft?
DeleteThis comment has been removed by the author.
DeleteI thought it was soft, I used orange(jello brand) and didn't care for the taste of it. Not sure. I may have to try again.
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Oooh, I always wanted to know how to make that. Thanks for sharing. Love the color you chose:)
ReplyDeleteThis looks delicious and I love the colour!
ReplyDeleteThanks for sharing
Lowri :-)
http://papervinenz.blogspot.com/
Oh, I love this! I'm going to add this to my Fun Fall list for my family. Maybe even add it to my Christmas gift list. The possibilities are endless. Thanks for posting on The Girl Creative.
ReplyDeleteI love your chicken pot pie post and this candied popcorn post. I am getting hungry! Feel free to link to my Success U - Wednesday Linkup Party at www.thestuffofsuccess.com. I am your newest follower.
ReplyDeleteLooks fabulous!!! Thanks for posting! :)
ReplyDeleteYum! My kids would love this.
ReplyDeleteI would love for you to share this as well over on my mommy solution meme.
http://www.crystalandcomp.com/2011/09/the-mommy-club-share-your-resources-and-solutions-11/
Another great idea, pinning it!
ReplyDeleteThis would be a fun snack at a party if everyone brought a different flavor and mixed them together like the top pic. Great fun!
ReplyDeleteThanks ladies! I loved how easy it was and yummy!
ReplyDeleteJust saw your post from Pinterest. I'm thinking this would be great during football season in team colors! Thanks for the tip!
ReplyDeleteDid anyone else's turn out as bright as in the picture? I just made some with grape jello and it is not bright at all.
ReplyDeleteI made 2 batches of orange, separately (because I thought I had different flavors on hand). And one box produced a brighter color but I don´t remember brands. I think both were generic from different stores. Actually both came out more pink/peachy.
DeleteLori, my red turned out pretty bright. Maybe adding foodcoloring next time??? I haven't done that but just thought that might help.
ReplyDeleteHow long will this keep in a storage container?
ReplyDeleteAlso wondering how long this will keep in a container?
ReplyDeleteLauren and Anonymous- When I have made this it is pretty much ALL eaten. So I don't have an answer for you :(. If anyone else has made this and stored it please let us know how long it has kept in a container.
ReplyDeleteThis looks so fun and delicious. I can't wait to try it!
ReplyDeletethis recipe looks delicious! I featured it on my blog for our superbowl party. You can see it http://iamonly1woman.blogspot.com/2012/02/super-bowl-eats.html
ReplyDeleteMine did not come out as bright either. I think 12 cups of popcorn per other ingredients may be high? It was pretty and good, just not enough to cover all of the popcorn.
ReplyDeleteThank you for reminding me of my childhood with my grandfather. I started to cry when I saw this post on Pintrest. I loved my grandfather dearly and this brought me right back to 9 yrs with him at the fair in the Acores. Thanks again so much,
ReplyDeleteAna
Ana,
DeleteWow, sweet memories!
So good, Jessica made it for our book club...mwlon flavor...delish. Thanks for sharing
ReplyDeleteThanks, I always love to hear when people try one of our recipes and like it.
DeleteMy mom always used flavored popcorn in our easter baskets instead of grass, this will be perfect, cant wait to try it this year for my kids!
ReplyDeletebeen looking for this recipe every since I pinned it on pinterest. couldn't get it because it was from is.gd.
ReplyDeleteMade this the other day...I used cherry jello....I LOVED it...my kids on the other hand thought it tasted like medicine...I think they are going through some weird "medicine stage" because I had a cherry candle on the other day and was told my HOUSE smelled like medicine...UGH kids...oh well maybe next time I will try another flavor and see how that goes over :-) Thanks for the recipe though, very easy to make and I couldn't quit snacking on it!
ReplyDeleteDoes it taste like the flavor of the jello or can you just use the milk and food color to achieve the color you want?
DeleteThanks for the great recipe! I can't wait to try it! I am featuring it over at my blog today. I'm excited to share it with everyone! cupcakediariesblog.blogspot.com
ReplyDeleteAny idea if you can make this with out condensed milke? a lactose-free version?
ReplyDeleteYes, there are versions of this using cornsyrup and jello instead of sweet condensed milk.
DeleteCan some one tell me if you used bagged or bag-less popcorn?
ReplyDeleteI have used both. Just make sure that it's flavorless if you used bagged popcorn.
DeleteI baked this at 300 F and it started burning after 10 min. I tried again at 200 F and it worked. Maybe because I live at high altitude?
ReplyDeletesorry to hear that. hope it works at a lower setting next time.
DeleteI just made this for my son's 1st birthday - it turned out terrific! Thank you so much for sharing the recipe! I made, cherry, blue raz, and orange all three turned out great. Now the hard part, keeping my 4 year old from eating it until the party :)
ReplyDeleteI just made this, and I found the clean up was impossible. The gelatin and sweetened condensed milk got hard and I had to soak my dishes for a long time to wash all of the ingredients off. I would NEVER make this again. Too much trouble, and too time consuming
ReplyDeletesorry you had such a hard time. it's a great recipe and we use it all the time and haven't had any problems.
Deleteuse a throw away pan from the dollar store
DeleteI often butter or spray my mixing bowl before making caramel corn. I wonder if that would help here. Also, I wonder how butter in the mix would affect it. If you line your baking pan with aluminum foil, you could just dump the foil for easy cleanup.
DeleteGreat recipe! As noted above, cleanup can be a little tricky. I just soaked everything immediately. I would make this again! Will be posting our experience making this, with a link to your blog, of course! Thank you!
ReplyDeleteSo glad you enjoyed it. We love making it! I will make sure to stop by and see your yummy creation.
DeleteHi Mari,
ReplyDeleteI was so excited to try this but had some difficulty. It tastes decent, but the coating did not spread easily at all. Wondering if I got the scm too hot when cooking it on the stove? I have a gas stove & the sugar started carmelizing a bit on the bottom of my ss sauce pan. The mixture was quite thick and almost clumpy. I was hoping for a more syrup like consistency. Is that how your's turns out? Once in the oven, mine browned a little thoughout the cooking process, I too, decreased the temp to 250, but it's still pretty tacky. I also used a store brand of scm and assume this may be part of the issue. Still a really cool idea & am hoping to get it perfected before my daughter's 4th bday party. I'd love any advice you can offer. Thanks so much! Heather
Hi Heather,
DeleteMine was not clumpy but I wouldn't call it syrup like. It was smooth though. I don't think I have had browning in the oven issues. I would try decreasing the temp. and maybe moving it around some. It could be the SCM not sure.
It sounds like this recipe works great for some and not for others so don't feel bad. If you figure out the browning thing come back and let us know what you did just in case someone else has that issue.
Is there ANY way of doing this with other flavors like Cinnamon? I grew up on this Karamel Korn Kiosk at the mall and my favorite was Cinnamon, red flavor....I want!
ReplyDeletesounds yummy! sorry but i haven't tried that. let us know if you find something.
DeleteLook up the recipe for Red Hot Cinnamon popcorn. I found mine at thesistersdish.blogspot.com . I made it the other day & it turned out great. The flavor of the cinnamon kind of decreases, I think because you cook the candies down, but if you add a tiny bit of cinnamon oil I think it would be excellent.
DeleteMaybe for the cinnamon... you could make a syrup out of the red hot little candies. Since it's sugar based I would think you could do the same thing??
ReplyDeletelet us know if you try it.
DeleteI tried this and it didn't turn out good at all. Not sure what I did wrong. First of all the popcorn would turn brown baking in the oven which I didn't like. The consistency stayed sticky and soft, not nice and crunchy at all. I thought to try it in the microwave but that was an even greater disaster. I am not a fan of this recipe. It sounded so good but ... any suggestions before I put this down to a don't try again?
ReplyDeletesorry to hear that. it's not my own creation it's from EAgle brand website so I really don't know what to tell you.
DeleteI just made this recipe. Had some trouble as others have posted...browning popcorn, etc. I made half the batch, as that's all the popcorn I had. And I approximated half the can of scm and half the pkg of jello. When I was warming the scm and jello it didn't thicken...not sure if i cooked too long(i was multi-tasking haha) I was super excited to find this as it will make a great gluten-free treat for my boyfriend's daughter who has Celiac's. Made lemon, i tried it warm and it was not bad. Doesn't look as pretty as the pick, but next round I will focus on ONE thing at a time and adjust cooking temps. Not giving up on this one yet!
ReplyDeleteYea, some people have had great success others haven't not sure why as all of ours have turned out great. I didn't make up the recipe I just followed Eagle Brands instructions. I would say that if you cook the cream and jello for too long then it gets like chocolate does when cooked too long, a weird consistency. Hope your next try works better for you.
DeleteI just tried this yesterday. The first time I tried with grape and the color was much lighter. By following the instructions, it started burning about halfway through. I tried again with raspberry. The color was nice and bright. I changed the temp to 200 and I stirred every 15 min for about an hour. It came out perfect...nice and crunchy. I hope to try with some other flavors. Also, I used an aluminum roasting pan(like you would put a turkey in). I soaked it afterwards and clean up took about 5 min. It wasn't an issue at all and the large pan allowed for ease of mixing. Thanks!
ReplyDeleteHi Robin thanks for sharing your tips. I guess it can be a difference in ovens as some people have shared burning issues. I am glad setting the oven at 200 worked for you.
ReplyDeleteThat sounds awesome....
ReplyDeleteThanks for sharing :)
we are tryin the blast berry right now and its turning out great. the flavor is awesome!
ReplyDeleteMaking this with strawberry jello. So far, no problems as mentioned above. One thought, maybe the people who are having trouble are trying it with sugar free jello or perhaps are not keeping the popcorn warm while waiting for the jello to cook? Just some thoughts...
ReplyDeleteMy kids would love this! Can't wait to try. I've used white melting chocolate and sprinkles, but never baked it after mixing in chocolate.
ReplyDeleteif it is sticky should I cook it long, it is like wet popcorn...yuck!
ReplyDeleteIf I were to use corn syrup instead, how much would I use?
ReplyDeleteOn the small box of some brands of gelatin (ie. Royal brand) it says it is 1.4 oz not 3 oz....Some people could be using this & it could be making a difference in how it turns out. And NO, it isn't sugar free. Look at your box.....
ReplyDeleteI made three batches exactly as directed and mine all turned out great! Lime, cherry, and orange flavored. Each batch was bright in color and coated perfectly w 12 cups of popcorn (just required stirring until it was all coated). Mine dried perfectly/crunchy- I took the time to seperate each piece because I plan to fill little treat bags and I didn't want clumps. My popcorn didn't brown & clean up was easy by rincing in hot water right away. This was great! Thank you!!!
ReplyDelete!!!
Deletethanks for sharing! Lots easier than my recipe: http://squarefunk.blogspot.com/2012/06/red-hot-popcorn-for-4th.html
ReplyDeleteI'm going to make some for my Halloween Party with 100+ kiddos!!
Carrie/Cozyflier
can jello be used (which is actually gelatine) we dont have flavor gelatine here.
ReplyDeleteThanks for the recipe, can't wait to try, however, I was wondering, would it be possible to use Pam cooking spray on the foil in the pan for the oven? And also, instead of using buttered foil to turn out on when done, would wax paper, sprayed with Pam work? Just thinking easier to spray, LOL and wax paper can be more sturdy & easier to work with than foil in some cases, I think.. just wondering. If anyone has any comments... thank you.
ReplyDeleteGina
I'm thinking of using wax paper too. I will post my result when I make it.
DeleteHow long will this last in a container?
ReplyDeleteHi, I would like to make this a little spicy. How do you think it would be with tajin seasoning (mexican fruit spice mix) and about how much do you think would work? Do you have a better idea to make this a fruit/spicy popcorn??
ReplyDeleteThis comment has been removed by a blog administrator.
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ReplyDeleteHi,
ReplyDeleteI found your blog / this recipe through Pinterest, and I've JUST finished making two flavours of this popcorn! I made both strawberry and lime, and they both turned out very well!!! :)
I made only a couple of minor adjustments, based on some of the other comments: I used parchment paper instead of tinfoil and set my oven at 275. The two boxes of gelatin I used were different; the strawberry was Jell-O brand, and the lime was a generic store brand (Selection, in Canada), and I found that the Jell-O worked MUCH better... I'm so much happier with the strawberry results! I'll be mixing them together (red & green) and packaging them in little cellophane bags to give as Christmas gifts. If it lasts until then, I'm afraid we may end up eating it all, first!
Clean-up was a breeze, too. I put everything into hot water as soon as I was done with it, and that helped.
Thank you for sharing this fun & easy recipe! :)
Am I the only cofused one??/ LOL
ReplyDeleteThe directions say to 'remove all unpopped popcorn', to me that means to put unpopped corn on a sheeet? Shuldnt the popcorn be popped first then heated in the oven??? Popcorn shouldnt be popped in the oven, rigt?
Can someone please reply, I want to make this tonight for my dd's sleepover.
THANKS!!
Pop the popcorn and any kernel that doesn't pop, remove.
DeletePop the popcorn first. Remove all unpoppped corn then place into the oven to keep it warm while you get the jello mixture ready to add. ;)
ReplyDeleteJust made 4 batches. The grape turned out grayish rather than bright purple, but I highly doubt the pre-schoolers I am making it for will care about the color. Cherry, Berry Blue, and Orange were so bright and all tasted awesome. Still hoping to find out if anyone stored it and for how long.
ReplyDeleteMarch 14, 1213
ReplyDeleteJust made a batch for 3 Great Grandchildren. We babysit the 4 year old on Friday and the 2 year old on Monday. (We are 81 years old) They are delightful. When Mommy and other children come to pick up the one that is with us they always ask if I have something special for them. Since it is St Patrick Day on Saturday I made them lime popcorn. I had no trouble with any of the recipe. When I saw it was starting to brown I turned the oven down to 250 and stirred more often. I could see where Eaglebrand milk and jello could become to thick fast if cooked to long. Clean up was easy. Now if it just last until tomorrow.
Yay! So glad to hear that!
DeleteHave made this a few time for the kids already and they love it. I have just chosen to use the tin foil roaster pans sprayed with pam. That way when I am done I can just get rid of them instead of scrubbing the baked on stickiness :)
ReplyDeleteHas anyone tried to store this yet? I would like to make, but wondering if it will hold for a week??
ReplyDeleteI haven't made this recipes yet but I have made caramel corn many times. I store mine in a large air tight container-so far-it has lasted up to a week. By then, it's all been eaten! :)
DeleteCan you make popcorn pops after you mix it and bake it? Or does it get too crispy?
ReplyDeleteRecipes that use marshmallows are more successful when making popcorn pops. The marshmallow allows you time to form a shape before it hardens in my opinion. Good luck :)
DeleteLooks fun !
ReplyDeleteCan I use microwaved popcorn? If yes, how many bags do I need to make 12 cups?
ReplyDeleteJust made this and it turned out great! Clean up should be no issue at all if you put your pan in running hot water as soon as you pour all the eagle brand/jello mixture over the popcorn.
ReplyDeleteI wondered if chocolate or caramel pudding the kind you have to cook would work as well???
ReplyDeleteNice!!! Y love it!
ReplyDeleteMaking it now. I found that if I cook the condensed milk mixture too long and it burnt a bit on the bottom. Clean up was easy though, because I just filled the pot with water and then cooked that and all the stickiness dissolved. Started at 300 for the first 5 mins and then lowered to 200 for the next 10mins and then back up to 250 for the last 5 mins. It was still very sticky, but the kids loved it
ReplyDeleteI will be trying this tomorrow, for our grandsons birthday. It sounds good and easy too.
ReplyDeleteI just made this for my sons hockey team. it turned out great but I made some adjustments based on the comments.
ReplyDeleteI used 2 packs of jello with 1 and a half cans of condensed milk (i planned to use the rest of the second can for microwave fudge). I also baked it at 200 stirring every 15 minutes or so for an hour and a half. I turned on the convection for the last 20 minutes.
Stirring was hard because of the thickness but it was worth it. The pieces crumbled apart into crunchy candy treats and hardened after cooling for only a few minutes.
I used brand name cherry jello, and even though I used 2 packs, it still came out pink. I recommend you be prepared for the colour being lighter than planned. I would add a picture if I knew how here.
Very helpful suggestions that help in the optimizing website. thank for sharing the link.
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I didn't get to stir it so it browned on the top. Hopefully it will still be yummy.
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