Can’t you begin to taste this homemade caramel corn just by seeing the picture?! I have been making this recipe for about 25 years and it comes out perfect every time! It will be hard for you to buy caramel corn in a grocery store ever again! Honestly, this is so good! My family and friends love it!
I use an air popper so that the sugary mixture sticks very well to the popped corn. When using an air popper let the popped corn drop into a large bowl and scoop handfuls into a very large roasting pan. This step allows for all of the unpopped kernels to stay on the bottom of the bowl. Discard the unpopped kernels.
Gluten-Free Caramel Corn
- a large roasting pan full of popped corn (about 30 cups)
- 1 cup butter
- 1 cup light brown sugar
- 1/2 cup light corn syrup
- 1 tsp salt
- 1 tsp baking soda
Preheat oven to 200 degrees. Add about 30 cups of popped corn to a large roasting pan. Combine sugar, butter, syrup, and salt. Cook and stir occasionally until bubbly. Stir in baking soda and cook until bubbly again. Pour over popcorn and stir to coat popcorn. Bake for 1 hour stirring every 15 minutes. When taken out of the oven for the last time be sure to loosen popcorn in a pan.
Great to bring on road trips for a fun snack!
