Making allergy free caramel corn really isn’t much different than traditional recipes. The main substitute in this recipe is cooking oil or “safe” margarine in place of butter.
Many recipes are adamant about only using butter to make caramel corn because of it’s rich flavor. Substituting another type of cooking oil, however, still works. For this caramel corn, I use canola oil and it still tastes like caramel corn.
If you want to try other oils for more flavor, try coconut oil (if safe for you). It adds a nice flavor to baked goods and I think that it would work well here, too (but I haven’t tried it myself…yet).
I like to pop the corn myself but you could buy a bag of it and use that. If you don’t like the hulls, you could try Old Dutch Puffcorn (but only if you can have soybean oil).
Enjoy the caramel corn (sans butter!)
A sweet treat that is dairy free, egg free, wheat free, soy free, peanut free, and tree nut free!
- 8 cups of popped corn
- 1/4 cup canola oil, "safe" margarine, or other oil
- 3/4 cup brown sugar
- 5 tablespoons light corn syrup
- 1 teaspoon baking soda
- 1/4 teaspoon vanilla
Preheat the oven to 250 degrees. Put the popcorn on a large baking sheet or roasting pan.
In a medium saucepan, combine the oil/margarine, brown sugar and corn syrup. Cook over medium high heat until mixture boils. Cook for another 2-3 minutes. Remove from the heat and stir in the baking soda and vanilla (mixture will bubble and foam). Pour the hot mixture over the popcorn and stir well making sure to cover it all in caramel.
Put in the preheated oven and bake for 45 minutes, stirring occasionally. Remove from the oven and cool. Store in an airtight container.
Nutrition Facts : Serving size: 1 cup, calories: 205, total fat: 8 grams, saturated fat: 0 g, cholesterol: 0 g, sodium:172 mg, total carbs: 38, fiber: 2 g, sugar: 31 g, protein: 1 g