Safe Eats® Recipes (Allergy-Friendly, Search Free of Your Allergens)
Comments | Free Of
Rate Caramel Corn
Recipe Created By: Karen Farr
1-1/2 cups unpopped popcorn, popped
1/2 cup margarine
1 cup brown sugar
1/2 tsp salt
1 tsp molasses
1/2 cup light corn syrup
1/2 tsp baking soda
Pop the popcorn and divide into 2 or 3 large bowls. Set aside.
Combine margarine, brown sugar, molasses and salt into a saucepan. Bring to a boil and boil for 5 full minutes. Don't worry if the oil separates out of the margarine. It will turn out fine.
After boiling 5 minutes, remove from heat and immediately sprinkle in 1/2 teaspoon of baking soda. The mixture will bubble up and the oil will incorporate into the sugar.
Pour sugar mixture over popped corn and working quickly, stir around the corn with two wooden spoons. Mixture will be very hot. It will not cover all pieces, but that's okay. Once cool, break apart larger pieces.
Store in an airtight container. Makes about a gallon.
Tastes like Cracker Jack without the peanuts!
This is really hot, do not use your hands!
Copyright © 2009 Karen Farr. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Return to top
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
Return to top