Looking for a sweet snack that your family (and your family dentist) will love? Then look no further to this easy to make treat!
This recipe comes from Debbie at Gluten Free Adventures , and I discovered it while looking for recipes when I adopted her back in September . Debbie, meanwhile, had adapted this recipe from one found in Carol Fenster's 1000 Gluten Free Recipes cookbook. It is simple, easy, and, if you believe my children, a delicious welcome-home-from-school surprise.
CARAMEL CORN A Recipe by Debbie@Gluten Free Adventures, adapted from 1000 Gluten Free Recipes by Carol Fenster
6-7 cups popped popcorn
1/2 cup unsalted peanuts
6 Tbsp CF Butter (I used Earthbalance Buttery Sticks)
1/2 cup light brown sugar
1/4 cup light corn syrup
1/4 tsp salt
1/4 tsp GF vanilla
1/4 tsp baking soda
Preheat oven to 200°. Combine the popcorn and peanuts in a 13"x9"x2" baking dish.
Combine the butter, brown sugar, corn syrup, and salt in a saucepan over medium high heat. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring frequently. Add the baking soda and vanilla. and mix well. Pour the mixture evenly over the popcorn and peanuts, and stir to combine.
Bake at 200° for 45 minutes, stirring every 15 minutes. Transfer to a baking sheet lined with wax paper and cool completely. Store in an airtight container for up to two or three days (if it lasts that long!).
NOTE: We pop our own popcorn on the stove, but others like Debbie may choose to use microwave popcorn. If you choose to do this, please be sure to read the labels as many products, even those which you would not necessarily think contain butter, in fact do, and thus are not casein free.