Start off by pop in your popcorn. We recommend using popcorn kernels and popping them either in an air popper, or in a Whirley pop. You can also use a plain bag of microwave popcorn but be sure it is not flavored or loaded with butter. When your popcorn is all packed, pour into a large mixing bowl and set it aside.
In a large saucepan over medium heat, melt together your butter, granulated sugar, salt, and light corn syrup, stirring continually.
Bring the mixture to a boil, and boil it for five minutes, stirring continually. Once boiled, remove it from the heat, and add your package of strawberry Jell-O, and baking soda. Stir until your mixture is combined.
Pour the strawberry mixture on top of your pop popcorn. Stir until all of the popcorn is coded in the mixture or cover it with a lid and shake it very well until your popcorn is completely covered.
Preheat the oven to 200°F (93.3°C).
Grease a cookie sheet with edges, then pour your popcorn onto the cookie sheet. Place it into the oven, and bake for one hour, stirring every 20 minutes. After the hour has passed, remove it from the oven and allow it to cool. Enjoy!