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Not all caramel is gluten-free so you have to be careful about anything with caramel. When you make caramel popcorn from scratch not only do you know it’s celiac safe but it tastes so much better because it is so fresh!!!
Preheat oven to 250*F (95*C)
Ingredients:
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 5 quarts popped popcorn (air popped is the best)
Directions:
- In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in baking soda and vanilla.
- Place popped popcorn in a large bowl. Pour in a thin stream the caramel mixture over popcorn, stirring to coat.
- Spread coated popcorn out evenly in two large shallow baking dishes and bake at 250* for 1 hour, stirring every 15 minutes. Remove from oven and let cool COMPLETELY before breaking into pieces.
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