Note: this recipe contains refined sugar… hopefully some day I will figure out how to make this without it.
I’ll be the first to admit this recipe isn’t ‘healthy’. But everyone should be able to enjoy something a bit naughty at Christmas time! I for one love this because it’s sweet, crunchy, and light. A few crunches and I’m content (well, maybe a handful more than a few…).
Gluten Free Christmas: Caramel Corn
1/2 cup (1 stick) butter, I used Smart Balance
1/4 cup corn syrup (a good substitute is agave nectar)
1 cup brown sugar
1/4 tsp baking soda
3/4 tsp pure vanilla extract
8 cups pre-popped corn
In a medium saucepan, melt butter, corn syrup, and brown sugar on medium heat. Once you start to see bubbles in the mix, boil for an additional 5 minutes, stirring occasionally. Remove from heat and add baking soda and vanilla extract, stirring well. Make sure your popcorn is in a large mixing bowl. My rule of thumb is to make sure the popcorn fills 2/3 of the bowl I use. This makes it easier to mix in the coating, which you will pour over the popcorn then mix with a wooden spoon. When the popcorn is evenly coated, bake on cookie sheets at 200 degrees for 15 minutes, stir the popcorn, and bake for another 15 minutes. Let the pans cool for at least 15 minutes in order to become crunchy. Use a metal spatula to mix the cooled popcorn around and ‘unstick’ them.
My mom has used this recipe for years and now my sister and I are making it for ourselves (and all our friends). In fact, my sister is pretty much expected to bring this corn to her co-workers each Christmas; they love it!
~Aubree Cherie Davis