6 tbsp. salad oil
1/2 c. unpopped popcorn
1 1/2 c. salted peanuts, coarsely chopped
1 c. light corn syrup
1/2 c. sugar
1 (3 oz.) pkg. strawberry or lime flavored gelatin
Red or green food coloring

To pop popcorn: Heat 3 tablespoons oil in heavy 4 quart saucepan over medium heat.

To test temperature of pan; Add 1 kernel corn; cover pan and shake often. When kernel pops, add 1/4 cup popcorn in single layer; cover pan and shake often. Continue until all corn in pan is popped. Turn out into large bowl. Repeat with remaining oil and popcorn. Add peanuts to popcorn; toss to combine.

In 1 quart saucepan, combine corn syrup and sugar. Cook over medium heat, stirring with wooden spoon, until sugar is dissolved. Without stirring, bring mixture to full rolling boil. Add gelatin; stir until dissolved. If desired, add a few drops of appropriate food color. Pour syrup mixture over popcorn and peanuts; toss with wooden spoon to coat well. With lightly buttered hands, form popcorn mixture into balls, using about 1/2 cup for each. Place on tray lined with waxed paper; dry at room temperature.

To store: When popcorn balls are thoroughly dry, wrap individually in plastic film or colored foil. Keeps several weeks at room temperature. Makes about 2 dozen.