1 c. popped popcorn
1 c. butter
3/4 c. sugar
1 (3 oz.) pkg. desired flavor gelatin
3 tbsp. water
1 tbsp. light corn syrup

Remove all unpopped kernels from popped corn. Place the popcorn in a greased 17 x 12 x 2 inch baking pan. Keep popcorn warm in a 300 degree oven while making syrup mixture. Butter the bottom and sides of a heavy 2 quart saucepan.

In the pan combine butter/butter, sugar, gelatin, water and corn syrup. Cook mixture over medium heat until boiling, stirring constantly. Clip a candy thermometer to the side of the pan. Continue cooking over medium heat, stirring constantly, until the thermometer registers 255 degrees (hard ball stage).

Pour syrup mixture over popcorn and stir gently to coat popcorn. Bake in a 300 degree oven for 5 minutes more. Turn popcorn mixture onto a large piece of foil. Cool completely. Break popcorn mixture into clusters. Store in an airtight container in a cool, dry place. Makes about 13 (3/4 cup) servings.