Red Velvet Popcorn – Caramel Corn (or Chocolate or Traditional)

Gluten Free Recipe Box

Ready in: 142 minutes
Prep Time: 17 minutes
Cook Time: 80 minutes
Servings: 8
Gluten Free

Ingredients

  • 1 teaspoon baking soda
    Baking
  • The caramel corn has a bit of a nutty flavor though it does not contain any nuts. It's simply wonderful! I've never tasted anything like it.
    Sweet Snacks
  • 1 recipe Melted Chocolate
    Sweet Snacks
  • 2 tablespoons confectioners' sugar
    Baking
  • 2 tablespoons gluten free cream cheese, at room temperature (Philadelphia)
    Cheese
  • 2 tablespoons gluten free Dutch-processed cocoa powder - Rodelle (or regular (Hershey's or Ghirardelli)
    Baking
  • 2 cups light brown sugar, packed
    Baking
  • 8 - 10 cups popped popcorn (I use Arrowhead Mills organic yellow popcorn, microwaved in this bowl)
    Savory Snacks
  • 3/4 teaspoon salt
    Spices and Seasonings
  • 1 cup (2 sticks) unsalted butter
    Milk, Eggs, Other Dairy
  • 3 tablespoons vegetable shortening (I use Spectrum; you may also use Nutvia coconut-palm blend)
    Oil, Vinegar, Salad Dressing;Baking

Steps

  • Place popcorn in a large bowl, large enough to add caramel sauce and stir. Line two baking sheets or a larger roasting pan with baking mats or lightly oil; set aside.Preheat the oven to 200F.In a medium-size saucepan, cook the butter, brown sugar, cocoa powder, and salt over medium-high heat until it comes to a boil. Boil for 5 minutes or until it reaches 250F.Immediately remove from heat and stir in the baking soda and then the food coloring.
  • Pour over the popped popcorn and toss gently until all of the popcorn is coated.Evenly distribute the coated popcorn between the prepared baking sheets, in a single layer.
  • Bake in the oven for three 20 minute intervals, stirring between intervals, for a total of 60 minutes.
  • Place two sheets of wax paper, each about two feet long, on your counter.
  • Place two butter or steak kniveson the counter as well.When the popcorn is done, distribute between the two sheets of wax paper. Using the two knives, separate the caramel corn as quickly as possible, before it sets. Once it cools off, use your fingers as it may be faster. Switch between the two sheets of wax paper as you may not have to separate them all. Allow to cool completely 45 - 60 minutes. (If you taste it prior to cooling completely, it will be too chewy. Afterward, it is crunchy and has a nutty flavor.)Follow the instructions provided at the above link. Using the squeeze bottle, add stripes of white chocolate along the cooled popcorn. Allow to completely set before packaging.Make the melted chocolate recipe at the above link. Immediately stir in the shortening until it completely melts. Immediately combine it with the powdered sugar and cream cheese. I mixed it using my hand/immersion blender. You can also use a small food processor or hand mixer. Using a butter knife, allow the mixture to drip across the cooled popcorn. Don't be afraid to stack it in a bowl. It's less messy than eating nachos. The texture is similar to melted marshmallows. Store leftovers in an air-tight container.

Nutrition

  • Calories: 542.53  cal  (27.13%)
  • Fat: 31.05  g  (47.77%)
  • Saturated Fat: 17.38  g  (108.6%)
  • Carbohydrates: 68.31  g  (22.77%)
  • Sugar: 57.9  g  (64.34%)
  • Cholesterol: 65.04  mg  (21.68%)
  • Sodium: 388.97  mg  (16.91%)
  • Caffeine: 5.19  mg  (1.73%)
  • Protein: 2.37  g  (4.73%)
  • Vitamin A: 779.42  IU  (15.59%)
  • Manganese: 0.23  mg  (11.36%)
  • Fiber: 2.25  g  (9.02%)
  • Magnesium: 32.23  mg  (8.06%)
  • Vitamin E: 1.02  mg  (6.78%)
  • Phosphorus: 67.38  mg  (6.74%)
  • Copper: 0.13  mg  (6.44%)
  • Calcium: 59.86  mg  (5.99%)
  • Iron: 1.05  mg  (5.86%)
  • Vitamin K: 5.15  µg  (4.91%)
  • Potassium: 151.53  mg  (4.33%)
  • Zinc: 0.54  mg  (3.62%)
  • Vitamin D: 0.45  µg  (2.98%)
  • Vitamin B6: 0.05  mg  (2.26%)
  • Vitamin B5: 0.22  mg  (2.2%)
  • Vitamin B2: 0.04  mg  (2.11%)
  • Vitamin B3: 0.4  mg  (2.02%)
  • Selenium: 1.36  µg  (1.94%)
  • Folate: 5.77  µg  (1.44%)
  • Vitamin B1: 0.02  mg  (1.12%)

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