12 c. popped corn
1 c. light corn syrup
1/2 c. sugar
1 (3 oz.) pkg. strawberry or lime Jello

In 1 quart saucepan combine corn syrup and sugar. Cook, stirring with a wooden spoon over medium heat until sugar is dissolved. Without stirring, bring mixture to a full boil. Remove from heat and add Jello; stir until dissolved. Pour syrup mixture over popcorn and toss to coat well. With lightly buttered hands, form into balls. Place on waxed paper to set at room temperature. Makes about 1 1/2 dozen balls. Will keep for several weeks.