Need a gluten free and vegetarian hor d'oeuvre? Gelatin-Flavored Popcorn could be an amazing recipe to try. One portion of this dish contains roughly 2g of protein, 19g of fat, and a total of 295 calories. This recipe serves 10. A mixture of water, popped popcorn, fruit jell-o® mix, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.
Preheat oven to 300 degrees F (150 degrees C). Grease a 1/4 sheet pan or two 8x12 inch baking dishes. Generously butter a heavy 2 quart saucepan.
Distribute popcorn evenly in prepared baking pans.
Place in oven to keep warm.
In prepared saucepan over medium heat, combine butter, sugar, gelatin, corn syrup and water.
Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
Pour mixture evenly over popcorn and stir until coated. Return popcorn to oven and bake 5 minutes; stir, then bake 5 minutes more.
Turn popcorn out onto a large piece of foil.
Let rest until cool enough to handle, then form into balls. Or let cool completely and break into clusters. Store in an airtight container, in a cool, dry place.
Recommended wine: Sparkling Rose, Sparkling Wine
Popcorn works really well with Sparkling rosé and Sparkling Wine. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Markus Huber Sparkling rosé with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.
Markus Huber Sparkling RoseLight salmon color with reddish gold play of light, fine, persistet musseux, delicate, fresh and very animating nose, fruit and spice with hints of fresh cherries and forest berries, a sophisticated note of citrus. Dry, fruit-driven yet creamy on the palate, finely woven with elegant acidity and mineral extract, very harmonious structure.