Some snacks taste just like summer. Watermelon popcorn is one of them. Candy-coated, vibrantly pink, and crunchy in all the right ways, it's everything a summer snack should be. Bring it to a backyard party, pack it up for a picnic or pool day, or make a batch just because it's hot outside.
Now grab your Popper and follow along:
Watermelon Popcorn Ingredients
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½ cup popcorn kernels
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2 tablespoons coconut oil
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4 tablespoons unsalted butter
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¼ cup light corn syrup
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1 package (3 oz) watermelon Jell-O powder
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¼ teaspoon salt
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¼ teaspoon baking soda
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¼ cup mini chocolate chips, optional (for “seeds”)
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Flaky sea salt, optional (for finishing)
Watermelon Popcorn Directions
Step 1: Preheat
Preheat your oven to 250°F, line a large baking sheet with parchment paper, and set it aside. Then let your Popsmith preheat for 1-2 minutes.
Step 2: Add Oil and Kernels
Pour the coconut oil into the Popper, allow it to melt, and add 3 test kernels. Once the first kernel pops, toss in the rest and cover the pot.
Step 3: Pop
Turn the Popper’s crank clockwise while the kernels pop to keep them from staying in one place and burning.
Step 4: Remove
When popping slows to 1-2 seconds between pops, take the Popper off the heat and pour the popcorn into a large bowl.
Step 5: Make the Watermelon Coating
Melt the butter and corn syrup together in a small saucepan over medium heat, stirring until combined. Remove from heat and stir in the watermelon Jell-O powder, salt, and baking soda. The mixture will bubble up slightly, but that's normal. Keep stirring until smooth.
Step 6: Coat the Popcorn
Pour the watermelon coating over the popcorn and toss well to coat every kernel. Spread the coated popcorn in an even layer on your prepared baking sheet.
Step 7: Bake
Bake at 250°F for 45–60 minutes, tossing every 15 minutes so the coating sets evenly. You’ll know the popcorn is ready when it looks dry and glossy rather than wet.
Step 8: Cool and Serve
Remove from the oven and spread the popcorn out on a fresh sheet of parchment to cool completely. It will crisp up as it cools. Once set, scatter mini chocolate chips over the top for “seeds” if you like, and finish with a pinch of flaky sea salt.
More Watermelon Popcorn Tips
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Don't skip the baking soda. It lightens the coating slightly and helps it crisp up rather than staying dense and sticky.
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Toss every 15 minutes without fail. This is what gives you even coverage and prevents clumps.
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Let it cool fully before serving. The coating needs time to set completely. If it still feels slightly tacky out of the oven, that's fine.
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The mini chocolate chips are optional but fun. Add them after cooling so they don't melt into the coating.
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Make your watermelon popcorn ahead. It holds up well for several hours at room temperature, making it a great bring-along for parties and picnics.
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Store leftover popcorn in an airtight container at room temperature for up to 3 days.
It’s a Watermelon Summer
Hot days, good company, and a bowl of watermelon popcorn. That's the summer formula. From backyard cookouts to beach days to last-minute pool hangs, this is the snack that fits every summer event without trying.
If you don't have a Popper yet, this is your sign to get one. And while you’re at it, browse our full collection of sweet popcorn recipes or find more summer inspiration on the blog.
