32 cups plain popped popcorn
2 cups firmly packed brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 tablespoon gluten-free vanilla
1 teaspoon baking soda
1 cup bittersweet chocolate chips
1 cup toffee bits
Coarse grain sea salt, if desired
Heat oven to 225°F.
Place popcorn into roasting pan; set aside.
Combine brown sugar, butter, corn syrup and salt in saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 5 minutes.
Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over popcorn in pan; stir until well coated.
Bake 1 hour, stirring every 15 minutes, or until caramel corn is crisp. Immediately place caramel corn onto waxed paper. Cool completely.
Place bittersweet chocolate chips into bowl. Microwave, stirring every 30 seconds, 1-2 minutes or until melted. Drizzle over cooled caramel corn. Immediately sprinkle with toffee bits and sea salt, if desired. Let stand until drizzle is set. Store in container with tight-fitting lid.
- Purchase popped popcorn in bags to save time when preparing this recipe.
- Store caramel corn in container with tight-fitting lid up to 2 weeks.
- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking