🍿 Step 1: Pop the Popcorn

Use an air popper or stovetop to prepare 10 cups of popcorn. Make sure the popcorn is plain, as butter or salt will interfere with the candy coating. Remove all unpopped kernels and spread the popcorn onto a large baking sheet lined with parchment paper or a silicone baking mat.

🔥 Step 2: Make the Candy Coating

In a medium saucepan, combine the sugar, corn syrup, and butter over medium heat. Stir continuously until the butter melts and the mixture begins to bubble. Let the syrup come to a rolling boil for exactly 4 minutes without stirring to allow the sugar to reach the hard-ball stage.

🎨 Step 3: Add Flavor & Color

Remove the pan from the heat. Immediately stir in your chosen Jell-O powder (blue raspberry, lime, grape, etc.), followed by vanilla extract and baking soda. The baking soda causes the mixture to foam slightly, which lightens the coating and makes it easier to spread.

If you’re doing multiple colors, divide the mixture into separate heatproof bowls and tint each one with your preferred neon food coloring for maximum vibrancy.

🌈 Step 4: Coat the Popcorn

Working quickly (the syrup sets fast), drizzle your candy coating over the popcorn. If you’re using multiple colors, divide the popcorn accordingly first. Use silicone spatulas or gloved hands to gently but thoroughly toss the popcorn until every kernel is coated. Try not to press too hard or break the popcorn.

🔥 Step 5: Bake to Set

Preheat your oven to 250°F (120°C). Spread each color batch onto lined baking sheets. Bake for 30 minutes, giving the popcorn a gentle stir halfway through. This step ensures that the coating becomes crisp, glossy, and perfectly crunchy.

✨ Step 6: Add Sparkle

After baking, allow the popcorn to cool for 10 minutes. While still slightly warm, dust with edible glitter or luster dust to give your popcorn a galactic shimmer. You can also add more color with candy melts, drizzle chocolate, or top with neon-colored mini marshmallows or edible stars.

Let cool completely before serving or storing.