With just 5 ingredients, this easy cherry Jello Popcorn recipe is full of fruity flavor and baked to crunchy, candied perfection!
It’s the perfect sweet snack or fun dessert idea for families! And it’s super easy to make!
This post was originally published on February 8, 2013 and has now been updated with new images and tips to make this Jello popcorn perfectly every time!
Why this recipe works
Popcorn is a favorite crunchy snack for young and old. Adding a candy-coated flavoring, made from flavored Jello, makes it extra special and can take it into new, sweet territory.
This candy popcorn recipe is perfect for people who don’t feel like they are great in the kitchen or want to get into the science of making homemade candy.
My baker friend, Kristin, showed me just how easy it is to make even flavored popcorn even if you don’t have any baking skills.
This Cherry Popcorn can be made without a candy thermometer (thanks to the corn syrup) and is flavored easily by using Jello. This recipe, in particular, uses cherry Jello. It’s tangy and fruity and you will totally crave it!
Jello is a quick and easy way to make tasty treats. I’ve used it to make my popular Strawberry, Jello and Angel Food Cake Dessert. It also works great for making Poke Cupcakes!
You know I love my desserts, and this one is so super easy to make. And it’s pink! Who doesn’t love to eat pink especially on Valentine’s Day.
Popcorn is also a pretty inexpensive thing to make and it’s easy to make in large quantities making it a great idea for parties. Trust me, once you taste this Jello popcorn, you won’t be able to put it down!
You’ll also want to make my Caramel Popcorn (it’s baked, buttery and crunchy magic) and my White Chocolate Cake Mix Popcorn.
Ingredient Notes
Scroll to the printable recipe card for full measurements.
- Popped popcorn
- Butter
- Cherry Jello (but you can also use other Jello flavors!)
- Sugar
- Corn Syrup
I have a microwavable bowl that I use with kernels to pop my own but you can also use plain microwavable popcorn bags if you have to.
You can also use the pre-popped bags you find at the store. Just use something that is as plain as possible. You don’t want extra salt and butter.
Like my favorite Caramel Corn recipe, this Jello popcorn uses light corn syrup. It’s what helps to give it that crunchy candy coating when baking that is so delicious.
While we used Cherry Jello, this recipe works with any of their flavors.
Step-by-step instructions
Place butter and corn syrup in small saucepan on medium heat and stir until butter is melted.
Add sugar and Jello. Stir to combine and until Jello and sugar crystals are completely dissolved.
Let it come to a boil on medium heat. Reduce heat to low and simmer for 5 minutes.
When I tested the mixture (carefully, because it’s still pretty much hot molten sugar), it still felt a bit grainy to me. But I used it anyway and the finished popcorn was fine.
NOTE: Hot sugar is dangerous. It really clings to whatever it gets on, so if that is your finger, it can burn. Take caution!
In a disposable baking pan or another large mixing bowl, mix popped popcorn and flavored candy coating until well coated.
Do the best you can as the sugar mixture starts to cool quickly and makes it difficult to mix.
Bake the Jello popcorn in a 300-degree oven for about 5 minutes. Remove from oven and stir again.
The re-melted coating continues to cover the popcorn as you stir. Use the spatula to scrape up any pools of the coating from the bottom and get it all over the popcorn.
Continue baking for 5 more minutes, then stir again.
Bake one last time for 5 minutes then remove from the oven.
This time, continue to stir for about 5 minutes as it cools to keep the candy popcorn from hardening into one big clump.
Let it cool completely then break any larger chunks into smaller pieces. Trust me, you’re going to want to grab huge chunks of this candy popcorn and shove them in your face.
Tips and tricks
- Make sure the butter is completely melted before adding the Jello and sugar.
- Stir frequently so the sugar doesn’t burn.
- Using a large disposable roasting pan makes stirring easy so that you aren’t flinging sticky popcorn all over the place. It also makes clean up a breeze!
- The baking is what takes this from a sticky candy-coated mess to a crunchy treat! Do NOT skip this step!
Frequently Asked Questions
Use an air-tight container to store this Jello popcorn. Any plastic storage container works as long as the lid fits nice and tight. I’ve tried storage bags, and it’s not the best. Especially since my kids will sneak tastes and then leave all kinds of air inside the bags.
A long time if kept in the airtight container. I don’t want to be gross, but I’ve kept this for more than a week. And I’m sure it could go longer but we ate it all. Sorry, not sorry.
It’s so easy to make candy popcorn. But if you don’t want to make it yourself? No problem! Amazon has lots of flavored popcorns that you can buy!
This super easy cherry Jello popcorn is a delicious sweet snack for Valentine’s Day (especially because it’s pink!). Or any day. Or baby showers. Kid’s love this, in case you had any doubts.
Related recipes
- Cherry Fun Dip Flavored Whipped Cream is a unique treat that your kids will love.
- Make this Edible Confetti for Your Kid’s Drinks and put a smile on their face.
- Surprise them with a Donut Tower for Breakfast!
If you love this Jello popcorn recipe, you’ll probably also love this yummy Marshmallow Candy Popcorn! If you’re looking for something a little more savory, check out my Popcorn Seasonings I created.
Cherry Jello Popcorn Recipe
Ingredients
- 8 cups popped popcorn
- ¼ cup butter
- 3 tablespoon light corn syrup
- ½ cup sugar
- 3 oz Cherry Jello
Instructions
- Pop your popcorn.
- Preheat the oven to 300 degrees.
- Line a baking sheet with foil and spray foil with a small bit of cooking spray so it won’t stick and set aside or use a large disposable baking pan sprayed with a little spray.
- Place butter and corn syrup in small saucepan on medium heat and stir until butter is melted. Add sugar and Jello. Stir to combine and until Jello and sugar are completely dissolved.
- Bring to a boil on medium heat. Reduce heat to low and simmer for 5 minutes.
- In a large bowl or disposable pan, mix popped popcorn and syrup until well coated. Spread on to the prepared sheet pan and spread out, or place the baking pan in the oven.
- Bake 5 minutes, then stir well to help coat the popcorn that wasn't coated well to begin with.
- Bake another 5 minutes and mix again.
- Bake 5 more minutes then remove from oven. Continue stirring for 5 minutes as it cools to keep it from hardening into one large clump.
- Cool completely. Break any large chunks into smaller pieces.
- Store the candy popcorn in an air-tight container (not a plastic zipper bag) for up to 5 days.
Notes
- I’ve used air-popped popcorn and used slightly salted microwave popcorn and both turn out delicious.
- Make sure the butter is completely melted before adding the Jello and sugar.
- Stir frequently so the sugar doesn’t burn.
- Using a large disposable roasting pan makes stirring easy so that you aren’t flinging sticky popcorn all over the place. It also makes clean up a breeze!
- The baking is what takes this from a sticky candy-coated mess to a crunchy treat! Do NOT skip this step!
- You can use any flavor Jello but I prefer the Cherry flavor.
Nutrition
The recipe is adapted from Kraft’s Rainbow Popcorn recipe.
Miriam says
i think I’m doing something wrong, Cuz when I pour my syrup my popcorn shrinks and it doesn’t look like the picture. What am I doing wrong ??? I read all these great comments and it taste great but it’s not the same help me please !
Sharon Garofalow says
Hi Miriam! I’m so sorry that is happening. That has never happened to me before. Maybe you are at a different altitude? Let me reach out to Kristin, since it is her recipe, and see if she can help you trouble shoot!
Xenia says
What an awesome recipe! Do you know how long it wil hold? My son’s birthday party is on a Sunday and I would like to make it Saturday night – please let me know, thanks!
Sharon Garofalow says
Hi Xenia, I think it holds up fine. At most it starts getting a bit chewy rather than crunchy but making it the night before should be fine. Keep it in an airtight container and it should be crunchy for your party! Let me know how it comes out!!!
Lisa M says
Who doesn’t love some good candy popcorn? I’m excited to try this one…and I especially love the little edible hearts, such a nice touch :)
Sharon Garofalow says
I’d like to say that my kids ate it all but in reality I did. It is so yummy! Everything is cuter with hearts. :)
Saleemah Akram says
Q: With this recipe, can I infuse any kind of whiskey to the syrup mixture?
Sharon Garofalow says
I am sure you could! I haven’t tried it yet. I would think a few tablespoons of whiskey wouldn’t hurt anything and could add a really delish flavor! Let me know if you try it!
Kristin says
This was SO FUN! and it came out great!! Now I can’t stop thinking about what other flavors we should make :D
Sharon Garofalow says
Yes. I need more of this immediately. :)