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Gluten-free, refined sugar-free caramel corn has been on my “Recipe To-Do List” for the last year. I finally got around to making this simple, youthful treat.
If you’ve ever wondered how to make caramel corn, it’s easy. You pop some corn, boil some honey and molasses, dump it over the popcorn, stir, and make cute little caramel corn balls. Your kids can even help once the caramel has cooled enough to handle.
Some of you are thinking – why molasses? It’s made from cane sugar. Yes, it is. It’s actually what’s leftover from processing white sugar. Due to the method, molasses is very low in sucrose and also rich in copper, manganese, calcium, and iron. It’s a healthier alternative. I can tolerate it in small amounts and enjoy the flavor it brings to this recipe and others, like gingerbread.
For those that are nut-allergic, try roasted, salted pepitas
A note about clean-up: Don’t bother trying to scrub your pot and bowl clean. Fill the pot half-full with water, cover, and bring to a boil. It’ll melt away any caramel residue. To clean the bowl, fill it with very hot water and let it sit until the caramel starts to dissolve on its own.
Other Gluten-Free Fall Recipes:
- Pumpkin Spice Cheesecake from SS&GF
- Shepard’s Pie with Pumpkin Souffle from Tasty East at Home
- Fall Harvest Lentil Soup from The Daily Dietribe
- Grain-Free Pumpkin Cupcakes from The Whole Life Nutrition Kitchen
Much love,
Amy
This recipe has been adapted from Covered in Honey
A festive fall recipe that the whole family will enjoy. Naturally gluten-free. No refined sugar.
Ingredients
- 6 cups popped popcorn
- 1/2 cup plus 2 tablespoons honey
- 1/4 cup water
- 2 tablespoons blackstrap molasses
- 2 tablespoons unsalted butter
- 1/4 teaspoon cider vinegar
- 1/8 teaspoon kosher salt
- 1 cup roasted, salted peanuts (optional)
Instructions
- Grease a large, heatproof bowl and wooden spoon with canola oil. It should be well coated without being overly greasy. The caramel will stick to any spot that's not covered in oil.
- In a heavy bottomed, 4-quart saucepan combine the honey, water, blackstrap molasses, butter, vinegar and salt.
- Bring to a boil, stirring to melt the the butter. Cover and let boil for 3 - 4 minutes.
- Uncover and cook for another 4 - 5 minutes, until the temperature reaches 250F on a candy thermometer.
- Add the peanuts to to caramel mixture and stir well.
- Slowly pour the hot caramel over the popcorn while stirring to coat.
- Once the caramel is cool enough to handle, form into equal sized balls. If desired, put a popsicle stick in the center of each ball. (Note: I suggest wearing food-grade plastic gloves that are lightly covered in canola oil. This will keep the caramel corn from sticking to your hands. If you don't have gloves, oil your hands.)
- Let cool completely on wax paper. Wrap individually in plastic wrap or waxed paper. Store at room temperature.
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Jan J
posted on October 28, 2011 at 11:00 am
This recipe looks wonderful! Thanks for sharing.
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Jan J Reply:
October 30th, 2011 at 2:58 pm
@Jan J,
I just made this, but doubled the popcorn. Instead of popcorn balls I have Cracker Jack! YUM! I’m going to put it in some cute halloween bags & give to friends.
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Miriam @ Sometimes I Veg
posted on October 28, 2011 at 11:21 am
I love this, I never would have thought to use molasses. I don’t even know if I have molasses in the house.
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Christianne
posted on October 28, 2011 at 11:52 am
OK AMY, you’ve been reading my mind lately. I will do these tonight for a group I am attending tomorrow! Love how you decorated them too!
Now lets see if you can read my next thought, here’s a little help….
….g-i-n-g-e-r-b-r-e-a-d…
Love,
christianne
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Christianne Reply:
October 31st, 2011 at 9:33 am
Didn’t have time to make the popcorn balls on friday but I will be making them for tonight. when i went back to look at the recipe I saw your reference to gingerbread! I must have been so excited about the popcorn recipe I totally dismissed the highlighted gingerbread recipe! Again thanks Amy- you are a dream come true!
Have a Boo-tiful day! Love C
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Chickiepea
posted on October 28, 2011 at 1:31 pm
We made this last year, but with honey, and it was fantastic. Mine was more like Cracker Jacks and left loose for snacking. So easy and fun!! We can’t have corn anymore though
so I did deconstructed Snickers this year. Happy Halloween!
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Alta
posted on October 28, 2011 at 3:06 pm
Oh my, these sound so good. I love caramel corn. My mom and I made caramel corn balls when I was a kid for Halloween.
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Sugar -Free Mom
posted on October 28, 2011 at 5:26 pm
WOW! Those look beautiful!
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Iris
posted on October 29, 2011 at 12:52 am
Thanks for the link love! I loved caramel corn balls as a kid!
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Andrea
posted on October 29, 2011 at 1:08 pm
These look so amazing, I had to try them. I couldn’t, however, get the popcorn and peanuts to hold together in a ball. The popcorn just wouldn’t stick. Any idea why?
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Amy Reply:
October 30th, 2011 at 8:52 am
@Andrea, How did you measure the temperature of your caramel mixture? Also, tell me how long you left the lid off the caramel while cooking.
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Andrea Longo Reply:
October 30th, 2011 at 12:26 pm
Problem solved! I used a candy thermometer to 250F and cooked with the lid on. But what worked was leaving the mixture on a tray for about 30 min, and then they formed into beautiful popcorn balls. Thank you!
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Amy Reply:
October 30th, 2011 at 8:48 pm
@Andrea Longo, I took the lid off after 3 -4 minutes which lets some of the water evaporate. That’s why you were having trouble getting them to form. Glad you figured out a solution!
Rhiannon
posted on October 30, 2011 at 1:27 pm
oh wow! these look fabulous, perfect for all kinds of gatherings
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InTolerantChef
posted on October 31, 2011 at 6:33 am
Molassas makes me think of Christmas, I use it in gingerbread and I love it, yumm! Look lovely!
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sherisse
posted on December 3, 2011 at 6:12 am
Made there yesterday. Amazing! Cut the molasses a bit though, found it too overpowering.
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Amy Reply:
December 4th, 2011 at 10:52 am
@sherisse, So glad you like them, Sherisse!
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andrea
posted on February 19, 2012 at 1:55 pm
sooooo good, we are totally standing here eating this warm right off the pan. used sunflower seeds and dumped onto wax paper lined cookie sheet
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JIM D.
posted on February 20, 2012 at 12:08 am
Sounds like when i was a kid!!!
But I’m not now! & Now it’s time to watch for the gremlin’s!
what is the nutritional info on this tasty sounding treat & caloric count?
jpd
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