We have a kid-friendly recipe that’s quite easy to make and would be a great addition to your Halloween treats. Everyone loves caramel popcorn, with it’s sweet & salty flavors and a richness that seems to melt in mouth. But who knew that it would be so much joy to make! Parents and kids alike will love these little crunchy snacks, annnnd...wait for it, they’re even Gluten-Free!!! Your kids will love to digging in and taking ownership of this baking activity which can be just as much fun as actually eating it. So, parents go rent movie and grab the entire family together to enjoy this delightfully yummy treat! Total time: 1 hour, 40 minutes Servings: Makes a generous 12 cups 12 cups popped corn 1 cup toasted salted peanuts 1 cup toasted salted almonds 2 cups toasted salted pecans 1 cup (2 sticks) butter, cut into quarters, plus butter for greasing 2 baking sheets 2 cups packed brown sugar 1/2 cup light corn syrup 1 teaspoon salt 1 teaspoon baking soda 1. Heat the oven to 200 degrees. In a large heat-proof bowl, combine the popcorn, peanuts, almonds and pecans. Place the bowl in the oven to warm while making the caramel. Lightly butter 2 baking sheets. 2. In a large heavy-bottomed saucepan, combine the butter, brown sugar, corn syrup and salt. Heat the pan over high heat, stirring to combine the contents, until the mixture comes to a boil. Reduce the heat to a strong simmer and continue cooking, stirring frequently, until a candy thermometer inserted reads 255 degrees. Stir in the baking soda and remove from heat. 3. Pour the caramel quickly over the popcorn and toss to coat evenly. Divide the caramel corn between the two baking sheets and place them in the oven. Bake, stirring occasionally, until the caramel dries and hardens, about 1 hour. Remove the trays from the oven and allow the caramel corn to cool on the pans. Break the cooled caramel corn into small clusters and store in airtight containers. The caramel corn will keep for 2 days, stored at room temperature. Each serving: 597 calories; 9 grams protein; 57 grams carbohydrates; 5 grams fiber; 41 grams fat; 12 grams saturated fat; 37 mg. cholesterol; 484 mg. sodium.
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