Friday nights are not what they used to be. With 3 kids and a really busy schedule, my husband and I actually look forward to staying home and having fun with the kids at the end of the work week. Last week after our Friday evening meal, I felt like trying something new with the kids. I wanted to be in the kitchen with them dancing around to music and I wanted to make something sweet. Gluten-free, dairy-free and nut-free, of course.
Popcorn balls sounded like the perfect idea. So, we turned to 1,000 Gluten-Free Recipes again and made some delicious ooey, gooey popcorn balls. The kids were able to help and these super sweet treats hit the spot!
How about you? When was the last time you had a ooey, gooey popcorn ball?
Popcorn Balls from 1,000 Gluten-Free Recipes
5 cups popped corn
1/2 cup Earth Balance
2/3 cup packed light brown sugar
1/3 cup light corn syrup
1/4 teaspoon salt
1/4 teaspoon gluten-free vanilla
1/4 teaspoon baking soda
1. Preheat oven to 200 degrees. Place the popped corn in a glass baking dish 9 x 13 or larger.
2. In a small, heavy saucepan, combine the Earth Balance, sugar, syrup, and salt over medium heat. Bring to a boil, reduce heat to low, and simmer about 3 minutes, stirring occasionally. Remove the caramel from the heat and stir in vanilla and baking soda until the caramel is foamy. Pour the mixture evenly over the popcorn, tossing gently to coat.
3. Bake 45 minutes, stirring every 15 minutes. This thouroughly coats all of the popcorn and sets the caramel. Remove the dish from the oven and transfer the popcorn to a sheet of waxed paper to cool. When the mixture is still warm, but cool enough to handle, firmly press the popcorn into 3 inch balls, wearing plastic gloves coated with cooking spray. Cool the balls on waxed paper and store tightly covered for up to 2 days.