Caramel popcorn has always been a favorite holiday treat and one I have been making for the past nine years. I was not gluten conscious when I started making it in college, but was delighted to realize that it is naturally gluten free and loaded with sugar! It takes a little time to make, but it is completely worth the smell of freshly popped popcorn drizzled with homemade caramel sauce. Plus, it’s a yummy treat that everyone – gluten free and not – can enjoy.
- 6 cups popped popcorn
- 2 cups brown sugar (lightly packed)
- 1/2 cup white corn syrup
- 1 cup butter (margarine or dairy free butter works well too)
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
Other Items Needed
- 4 cake pans
- Wax paper
Popping the Popcorn
1. Pop the popcorn either on the stove with a popcorn popper or in a large pan, using an old fashioned popcorn machine or in the microwave if you are short on time. Make sure you use the natural popcorn if using the pre-made bags in the microwave.
2. Spread the popped popcorn in a thin layer in the cake pans.
Making the Caramel Sauce
1. Melt the butter, brown sugar, and white corn syrup over medium heat in a sauce pan until it reaches boiling.
2. Let the mixture boil for five minutes and remove it from the heat.
3. Stir in the vanilla, salt and baking soda.
4. Pour the caramel sauce over the popcorn and bake it at 250 for 40 minutes. Spread the wax paper on a flat surface, such as a counter top, while the popcorn bakes.
5. Spread the popcorn on the wax paper and allow it to cool.
6. Store whatever you don’t devour in an air-tight container.