Gluten-Free Caramel Corn (Without Corn Syrup!)

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Every once in a while, a bowl of caramel corn sounds pretty delightful, doesn’t it? I definitely have had my cravings for it, that is for sure! πŸ™‚ Yet, the downside of most caramel corn recipes is that they call for corn syrup (corn starch that is broken down into glucose). Many corn syrups also add high fructose corn syrup, which definitely has it’s health risks. To avoid using this ingredient, I tried making the caramel corn with Lundberg’s Brown Rice Syrup, and was I pleased! The final product has a rich, addicting flavor, and there is NO corn syrup! πŸ™‚ Try this snack for your next movie night. You will probably be filling your popcorn bowl many times. πŸ™‚ Enjoy!

Ingredients:
15 cups popped plain popcorn (set aside in a large bowl)
1 1/2 cups packed organic brown sugar (I get mine from Trader Joe’s)
12 tablespoons organic butter, plus more for greasing the roasting pan. (My next mission is to try
replacing the butter for coconut oil!)
6 tablespoons of Lundberg’s Brown Rice Syruyp
1 teaspoon fine salt
1 teaspoon vanilla extract
1/2 teaspoon aluminum-free baking soda

Directions:
Preheat your oven to 250 degrees, and generously coat a roasting pan (You may need 2 roasting pans depending on the size of your pan). In a medium saucepan, add the butter, sugar, brown rice syrup, and salt. Heat over medium heat and stir fairly frequently with a spatula for five minutes, bringing to a boil. Turn the heat down to low and let it stay at a low boil for 3 more minutes, continuing to gently stir so that it doesn’t burn. At the end of the 3 minutes, remove the pan from the heat, and add the vanilla and baking soda. Whisk vigorously for 10 seconds. It will turn light in color and increase in volume. πŸ™‚ Immediately pour over the top of your popcorn. Toss the popcorn until it is evenly coated with the caramel mixture, and spread it onto the roasting pan, making a single layer. Bake for 30 to 40 minutes, tossing the popcorn every 15 minutes. Start checking for the corn to be done at 30 minutes. To check if the popcorn is done, remove a couple pieces from the roasting pan and let them set on the table for a short bit. Crunchy caramel corn is done. πŸ™‚ Cool the caramel corn on a piece of parchment paper, and then dig into the sweet goodness. πŸ™‚

*Optional: Try tossing the cooled caramel corn with chocolate chips, peanuts, peanut butter chips, or whatever your heart desires. πŸ™‚

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Ultimate Peanut Butter Cup and Caramel Cookie Bar

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This one is a hit. Seriously…My husband raved about them, and I am sure you will as well! Although not paleo, I have taken the original recipe from Hugs and Cookies and adapted it to make it gluten-free! Plus I switched out the Recess Peanut Butter Cups for a healthier version of the same thing. These bars will impress your “taste testers” and will “Wow” the socks off of any guests. πŸ™‚ Enjoy this excellent recipe. πŸ™‚

Ingredients:
2 Β½ cups Pamela’s Gluten-Free Artisan Flour
2 teaspoons non-aluminum baking powder
Β½ teaspoon salt
2/3 cup melted butter
1 cup sugar (I buy a great organic one at Trader Joe’s!)
1 cup light brown sugar (I also buy mine at Trader Joe’s.)
3 cage-free eggs
1 teaspoon vanilla

1 cup creamy organic peanut butter
1 cup Enjoy-Life Chocolate Chips (They are on sale right now!)
10 full size Justin’s Peanut Butter Cups

11 ounces caramel sauce (I love that this brand does not contain any carrageenan **Please note that the label on this product does say “gluten-free” but that it was made in the same facility that processes soy and wheat.

Instructions:
Preheat oven to 350, and grease a 9×13 pan with butter or coconut oil. Beat the sugars and butter until mixed well. Add the vanilla. Beat in eggs one at a time, making sure to beat well after each egg addition. Mix in peanut butter until smooth. Add the flour, baking powder and salt and stir gently with a spatula until combine. Add the Enjoy Life chips and stir gently. Press half cookie dough into pan and top with peanut butter cups.
If needed, warm the caramel sauce on low in a saucepan or double boiler until it will pour fairly easily. You do not want to burn your caramel! πŸ™‚ Pour caramel over peanut butter cups. Drop remaining dough over the top of your bars and spread gently with your hands. It worked well for me to drop the dough in various spots over the top as to make the spreading easier.
Bake for about 30-35 minutes or until a tooth pick inserted in the center comes out clean. Cool completely and chill. Cut into bars, and enjoy! πŸ™‚

See more at: http://hugsandcookiesxoxo.com/2014/05/reeses-caramel-stuffed-cookie-bars.html#sthash.o5S6Uozg.dpuf

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