Caramel Corn

Happy National Popcorn Day!!! What, you didn’t know that was today?! Everyone knows that! Of course! But really though, no ones does. So, don’t worry a bit because even though today, January 19th, is national popcorn day, I don’t think anyone would notice if you made this caramel corn and maybe decided to tell them it was national popcorn day as an excuse for why they needed to eat massive amounts of it.

It’s really, really, really good. And gluten free! And vegan! And perfect! And addicting! Fancy, huh? Oh you know me, bringing the fancy pants gluten-free vegan recipes. Really though, Superbowl Sunday’s coming up, and you know that really picky friend you have that never eats anything because something always has to be wrong with it?? She/he will totally eat this, because it’s impossible to not like it. It’s so freaking yumilicious. It even qualifies to have words made up for it. Enjoy!

By the way, this post was written in honor of Celiac Teen’s Go Ahead Honey, It’s Gluten Free Month! Go check it out and post your own GF recipe!

Caramel Corn

 

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Ingredients

• 7 quarts plain popped popcorn
• 2 cups dry roasted peanuts (optional)
• 2 cups brown sugar
• ½ cup light corn syrup
• 1 teaspoon salt
• 1 cup margarine
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract

Directions

1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
2. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Another option: Put all the popcorn in a paper shopping bag, drizzle on the caramel, and shake to coat, then place on the pans.
4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

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