Wednesday, February 27, 2013

Allergy-Free Caramel Popcorn

This recipe is free of common food allergens and contains no dairy, soy, nuts, or peanuts. It is simple to make if you have a candy thermometer.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 6 1-cup servings


  • 6 cups of popcorn (popped)
  • 1 1/2 Tablespoons canola oil
  • 1 1/2 cups sugar
  • 1/4 cup water
  • 1 teaspoon salt


Line a baking sheet with waxed paper. Pour popcorn into a large mixing bowl.
Combine all ingredients in a heavy saucepan. Heat on medium, stirring to mix.
When the mixture comes to a boil, stop stirring. Gently wash down the sides of the pan with a pastry brush dipped in water to remove any sugar crystals that have formed.
Continue to boil until mixture reaches 320 degrees, the caramel stage. Use an instant-read candy thermometer.
Remove from heat and pour over popcorn, stirring with a large spoon. Allow to cool slightly, then dump out popcorn onto waxed paper to continue cooling.
To make popcorn balls: Work quickly before popcorn has cooled. Use greased hands (ouch) or a mold to shape popcorn into balls. Press popcorn together tightly, and set on waxed paper to cool.
From , former Guide
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