Homemade Caramel Corn {gluten free and corn syrup free!}
Prep time
Cook time
Total time
Just in time for the holidays! This gluten and nut free treat will be a hit at every party.
Serves: 5 quarts
  1. Preheat oven to 250° F
  2. Pop popcorn kernels using an air popper, Whirly-Popper pan, or in a large heavy bottomed stainless steel pot (mine is about 5 quarts in size, like this one) in coconut oil.
  3. Once popped, pour popcorn onto a large Silpat (silicone liner) lined cookie sheet.
  4. 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.
  5. When mixture is melted and starts to boil, insert a candy thermometer and set timer for 5 minutes. Leave mixture alone, DO NOT STIR!
  6. 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.
  7. Remove from heat. Add vanilla and baking soda, stirring vigorously with a wooden spoon or silicone spatula. The caramel will fluff up.
  8. 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.
  9. Put in oven, let bake for 15 minutes, stirring every 5 minutes.
  10. Pour contents out on counter or large cutting board to cool and break apart.
Recipe by HealthNut Nation at http://www.healthnutnation.com/2015/10/27/homemade-caramel-corn/