Jello Popcorn Ball Recipe

12 cups popped popcorn
1 1/2 cups light corn syrup
1/2 cup sugar
1 - 4 serving package jello gelatin, red, any flavor
1 1/2 cups cashews, coarsely chopped

Use a air popcorn popper, it works best. Pop enough corn to make about 12 cups. Place popcorn in large bowl.

Mix syrup and sugar in a large saucepan; bring to boil. Remove syrup from the heat. Add red jello; stir until jello is dissolved. Add chopped cashews.

Pour HOT syrup over popcorn; with a large spoon, mix well. Cool long enough to handle hot popcorn, about 1 or 2 minutes. To handle hot popcorn, spray hands lightly with cooking spray or rub with butter before shaping popcorn balls into balls.

Shape into popcorn balls, each about 3 inches in diameter.

Popcorn Ball Helpful Hints;

For ease in handling of hot popcorn, spray your hands with cooking spray before shaping popcorn mixture into balls. When popcorn balls are cool wrap in plastic wrap.

Storage Know-How

Unpopped popcorn can be stored in an airtight container for about 1 year. It is best stored in the refrigerator or freezer because the kernels will retain more of their natural moisture and pop up larger and fluffier.

1/2 cup unpopped kernels = about 4 cups popped popcorn.

Store leftover unbuttered popcorn in an airtight sealable plastic bag at room temperature for up to 2 weeks. Buttered popcorn should be refrigerated.