Homemade Caramel Corn

Learn how simple it is to make Caramel Popcorn. NO corn syrup, gluten free, nut free, and vegetarian.

*Just in time for Halloween! Make this gluten and nut free treat to bring to your child's Halloween party.

*Put in pretty tins and give as an inexpensive Christmas gift.

*Drizzle homemade dark chocolate (Link to video:    • How to make dark chocolate  ) over the top for double the fun.

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Recipe:

1/2- 3/4 cup un-popped organic popcorn kernels, or 1 mounded cookie sheet of popped popcorn
1-2 tbsp. coconut oil

1 cup coconut sugar
1/4 cup Lyles Golden Syrup
(link to buy here: http://amzn.to/1MPo91x)
1/2 cup butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. baking soda

Directions:

Preheat oven to 250° F

Pop popcorn kernels in a large heavy bottomed stock pot in coconut oil or high heat oil of your choice.
Once popped, pour popcorn onto a large Silpat (silicone liner) lined cookie sheet. (link to purchase silicone liner: http://amzn.to/1kIBfqX)

Over just-under-medium heat ( on my electric stove I set the burner at 4- with 5 being medium heat), melt butter, sugar, salt and syrup in a medium sized (4 quart), heavy bottomed, stainless steel saucepan.

When mixture is melted and starts to boil, insert a candy thermometer and set timer for 5 minutes. Leave mixture alone, DO NOT STIR!

Watch the thermometer and smell frequently (be careful!) to make sure the mixture is not burning. It should come up to 240° F in about 4-5 minutes. If it is taking much longer than that, then you'll need to increase your heat slightly.

Remove from heat. Add vanilla and baking soda, stirring vigorously with a wooden spoon or silicone spatula. The caramel will fluff up.

Pour over popped corn and mix around a bit. Be very careful, as the caramel is like hot lava and will burn your fingers, tongue, etc.

Put in oven, let bake for 15 minutes, stirring every 5 minutes.

Pour contents out on counter or large cutting board to cool and break apart.