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kumquat | gluten-free recipes

March 3, 2016 snacks

Caramel Corn

caramel corn | kumquat

school snacks for the whole class are a big responsibility.

to be honest it stresses me out a little. i want to give them something delicious, but healthy. something kids will want, but that parents will be glad i gave them.

you may remember the valentine’s party snacks i was tasked with a few weeks ago. the same dilemma hits every time. for the party, these gummi pretzel hearts were the happy medium i found to fit all those criteria.

so now it was “mystery reader”. friday afternoons a parent comes in just before school pick-up to read a story to the kids and bring a little snack. the kids don’t know which mom/dad is coming in, so it’s all a big surprise… and it was my turn!

that is where popcorn came to mind. a great whole food, full of fiber, and gluten-free! i bought non-GMO kernels and popped my own. because i didn’t want it all sugar-covered, i coated half of the popcorn in cheddar powder from cabot cheese. i love that stuff! sprinkle and done.

each kid got a snack bag of 1/2 cup of each kind of popcorn. they were thrilled… all i could hear while i was reading was crunching.

success!

caramel corn | kumquat
caramel corn | kumquat

caramel corn and cheddar popcorn make a great high fiber, gluten-free sweet-salty snack for your kiddos... and you! Click To Tweet
caramel corn | kumquat
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Caramel Corn

Servings 16 cups

Ingredients

  • 1/2 cup unpopped non-GMO popcorn kernels
  • 1 cup butter
  • 1 cup light brown sugar
  • 1/4 cup light corn syrup
  • coarse salt

Instructions

  • Preheat oven to 300°.
  • Line a large sheet pan with parchment paper.
  • Pop popcorn with an air popper or on the stove-top in a large covered pot; set aside.
  • Combine butter, brown sugar, and corn syrup in a medium saucepan. Bring to a boil, stirring to combine. Allow mixture to boil for 3-4 minutes.
  • Pour hot mixture over popcorn and stir to coat. Pour popcorn onto prepared pan and spread to an even layer. Sprinkle with coarse salt.
  • Bake at 300° for 30 minutes, stirring every 10 minutes.

 

Categories: snacks

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kumquat

the original dietitian food photographer · gluten-free recipe developer · experienced food stylist · happy wife · momma of three · food lover

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