Make your Popcorn. I recommend air-popped popcorn (I use an air popper), and do NOT recommend microwave popcorn.

Remove popped popcorn from any remaining popcorn kernels, dispose the unpopped kernels. Place the popcorn in a large bowl - heatsafe, of course!

Line a baking sheet with parchment paper, set aside.

Melt butter and corn syrup together in a heavy medium saucepan over medium heat.

Add sugar and Jello powder, bring sugar mixture to a boil, then turn heat down to low heat.

Let the syrup mixture boil for 5 minutes, remove from heat.

Carefully pour mixture over popcorn – Jello mixture is HOT NASTY LAVA, so it’ll burn you if you’re not careful.

Mix well, with a silicone spatula or wooden spoon.

Spread popcorn out on a the prepared cookie sheet, and allow to cool. (Some people like to bake popcorn for 10 minutes at 350F… personally, I like the slight gooeyness it keeps without being baked!).

Make a second batch in another flavor/color, and also allow to cool to room temperature / dry.

Break popcorn up into pieces, and either serve side by side in a bowl, or mix together.

If you’re not using the popcorn right away, store it in an airtight container, or package into baggies.