Crunchy and Colorful Jello Popcorn Recipe (2024)

FAQs

How to make popcorn crunchy? ›

A top reason popcorn turns out chewy is because steam gets trapped in your pot when the popcorn kernels are popping. Fix this by using a well-vented lid or leave the pan slightly open to make a light and crispy popcorn.

In small microwave-safe bowl, combine 2 tbsp sugar, 1 tsp corn syrup, 1 tsp water and 2 to 3 drops red food coloring until blended. Microwave for 30 seconds to 1 minute or until sugar has melted. Pour syrup into 1 bowl of popcorn and toss to coat.

Put butter, oil, corn syrup, salt and food coloring in bowl. Microwave just until butter is melted, 40-50 seconds. Stir to combine well. Pour popcorn kernels into bowl; stir to coat each kernel with mixture.

You can just crush the candies a little bit in a small bag with a meat mallet or something hard. Put the crushed candy, butter, and salt in a microwave safe bowl, cover it, and microwave for 30 second intervals until it's all melted and smooth.

The easiest way to refresh leftover popcorn is to toss it in the oven to warm it up and re-crisp it. Simply spread it out in an even layer on a baking sheet and place it in a 250°F oven for about five minutes, until it's warmed through.

If you want to add color to your popcorn, it's best to do it after popping. Once the popcorn is popped, you can melt some butter or coconut oil, add food coloring to it, and then drizzle it over the popped popcorn. Toss the popcorn gently to ensure the color is evenly distributed.

directions. Put popcorn in a large bowl that you have lightly buttered. Put sugar and water in a small pan and boil to 238* on a candy thermometer (or until it forms a medium ball in cold water), adding the food coloring toward the last of the cooking.

Both white and yellow popcorn are delicious, and the main difference lies in the kernel's outer color. The choice between the two is mostly about personal preference, as they have similar taste and nutritional profiles.

The flavor all comes down to one ingredient: Flavacol. You've likely never heard of Flavacol because, really, only movie theaters use it. Essentially, it's butter-flavored salt. It's a really fine, bright orange powder that adds that buttery flavor you crave and the signature yellow color.

We make colored popcorn by cooking butter, sugar, salt and a little water together until the sugar has dissolved. Then we add the food color. You can find pink gel color but you'll probably have an easier time finding red in your regular supermarket.

Why do you put an egg in the pan when you pop popcorn? ›

While some people said that she added the egg to absorb extra heat, others had different views. "Whole eggs absorb excess heat so it's an easy way to regulate the temperature balance of the other ingredients," a user wrote.

Cream of tartar can prevent your homemade hard candy, caramel, and toffee from forming a gritty texture due to sugar crystallization. Adding a pinch of cream of tartar to your sugar syrup will help break down the sugar molecules and stop them from crystalizing early on.

"Chewy" popcorn is a normal characteristic when using the Hot Air Popper. It may give the perspective of being stale as well. To attempt to alleviate this, we suggest that you hydrate your corn prior to using. You perform this by adding 1 teaspoon per 1 cup of corn into an airtight container.

Internal pressure caused by vaporization of water. Basically, inside a kernel of corn, there is the endosperm of the kernel (the stuff that ends up becoming the white part of the popped kernel) and a tiny bit of water. All surrounded by a hard shell.

To make your popcorn pop better, try soaking the kernels in a bowl of water for 10 minutes and then draining them. Then, pop the kernels as usual. The extra moisture added to the kernels helps produce larger and fluffier popcorn. Another option is to keep the lid ajar if you're popping your popcorn on the stove.

Dry corn tends to pop partially or not at all. If the corn is too dry, remove the kernels from the ears then add moisture as described below. Wet corn pops slowly with a loud noise, the kernels are small and tough with a “chewy” texture and jagged look. There will also be a lot of steam coming out of the popper.