Classic caramel corn is flavored with cinnamon candies for a festive touch.
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1 (6-ounce) bag (16 cups) plain white popped popcorn
3/4 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter
1/4 cup light corn syrup
1/2 cup small red gluten-free cinnamon candies (imperials), divided
1/2 teaspoon salt
1 1/2 teaspoons gluten-free vanilla
1/2 teaspoon baking soda
5 ounces about 3 blocks vanilla-flavored candy coating , melted
Heat oven to 200°F.
Place popcorn in roasting pan; set aside. Place waxed paper onto flat surface.
Combine brown sugar, butter, corn syrup, 1/4 cup cinnamon candies and salt in 3-quart saucepan. Cook over medium heat, stirring occasionally, 6-8 minutes or until mixture comes to a full boil. Continue boiling, 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. Stir in remaining 1/4 cup cinnamon candies.
Bake, stirring every 15 minutes, 1 hour or until caramel corn is crisp. Immediately place caramel corn onto waxed paper. Cool completely.
Drizzle with melted candy coating; let stand until set. Break into bite-sized pieces. Store in container with tight-fitting lid.
- Purchase gluten-free red cinnamon candies that do not list modified food starch as an ingredient.
- 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.