Vegan, palm oil free, BIRTHDAY CAKE POPCORN. Vegan white chocolate is expensive and bark has palm oil so I came up with my own version. RECIPE: 1/4 cup popcorn kernels popped with 1 1/2 TBL coconut oil. Mix together 1 cup powdered sugar, 1 TBL almond milk, 1 TBL light corn syrup, 1 tsp lemon juice, 1/2 tsp butter extract, pinch of salt. Once mixed add in 4-5 TBL dry yellow cake batter mix. Pour over popcorn, mix well, add sprinkles and spread out on waxed sheet to dry. Enjoy!
Jello Popcorn: Preheat oven to 300. Line 2 baking pans with foil. In one small saucepan over medium-low heat melt 1/4 cup butter and 3 Tbsp of corn syrup together until butter is melted. Add 1/2 cup sugar and 1 package of jello. Stir until sugar is dissolved and bring to a boil. Simmer on low for 5 minutes. Immediately remove from heat and pour over one of the portioned bowls of popcorn. Stir until the popcorn is evenly coated. Spread onto a lined baking pan and bake for 10 minutes.