This week’s recipe is dedicated to my brother’s girlfriend. I always feel bad for people who need to be gluten free. They seemed to be so limited in what they can eat in the sweet department. These days there are a lot of gluten free options…but who are we kidding…a gluten free cookie is never better than a regular cookie. And how many times can someone eat flourless chocolate cake for dessert? It has to get old after a while. With the help of my brother’s girlfriend, I recently discovered popcorn is a great gluten free snack. You can eat it plain, you can add a savory twist like herb and parmesan, or, my favorite…homemade caramel corn. It is the perfect combination of sweet and salty…and of course it is all gluten free!
- 2 tablespoons vegetable oil
- 1/3 cup popcorn kernels
- 1 1/2 cups sugar
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/4 cup, plus 1 tablespoon, light corn syrup
- 1 1/2 teaspoons coarse sea salt
- In a medium or large covered saucepan, heat oil with 3 popcorn kernels over medium heat. When kernels pop, add remaining 1/3 cup of kernels. Continue to cook on medium heat while shaking pan occasionally.
- When kernels begin to pop, remove pan from heat and let stand covered for 1-2 minutes. Transfer popcorn to a heatproof (steel or glass) bowl, and remove any burnt or unpopped kernels.
- In a large saucepan heat sugar, butter and corn syrup over medium heat. Cook for 7–10 minutes until the mixture is golden brown (don’t stir the mixture, only swirl the saucepan). Once the mixture becomes golden brown caramel and begins to bubble, add the salt to the mixture (still not stirring, give the pan a good shake instead).
- Immediately add the caramel to the popcorn bowl and mix with a heatproof spatula until the popcorn is coated evenly. And BE CAREFUL – the caramel is very HOT! Transfer to two baking sheets, spreading it out and breaking up any large chunks.