Gluten Free Caramel Popcorn

You can't beat homemade gluten-free caramel popcorn. This easy, naturally gluten-free recipe for Caramel Corn, also known as Cracker Jacks, I used to make on repeat when I worked in a small restaurant in Traverse City, Michigan. It was part of the Cracker Jack Sundae but also an unofficial kitchen snack. Homemade caramel corn is super easy to make and only requires ingredients you most likely already have in your pantry. And you won't need corn syrup or a candy thermometer.

Enjoy this naturally gluten-free treat on its own (cue Movie Night Snack!) or use it for decorations for my Gluten-Free Banana Snack Cake or my Gluten-Free Cupcakes (I recommend topping the cupcakes with the salted caramel buttercream which can be found here). You can also use them as a topping for my Gluten Free Salted Caramel Cheesecake. It also makes a wonderful gift for Christmas which everyone will love.

Recipe Ingredient Notes

Popcorn: I use freshly popped popcorn for this recipe for Homemade Caramel Corn. I pop around 100 grams of popcorn kernels in grapeseed oil on the stove. Make sure to salt your freshly popped popcorn with kosher salt. You may also use microwave popcorn.

Sugar: I use granulated white sugar in this recipe and have not tested this with any sugar substitutes or brown sugar.

Butter: I use unsalted butter for this recipe but since it only calls for 30 grams you can substitute it with your favorite non-dairy version to make this recipe for gluten-free caramel corn vegan.

Peanuts: I use lightly salted Cocktail Peanuts in my recipes. Please make sure whatever peanuts you use are gluten-free and do not contain any random seasonings (This is often the case with Dry Roasted Peanuts). If you don't like peanuts, feel free to substitute them with 2 cups of popcorn or a different nut. I love using roasted cashew in this recipe as well.

Salt: I use Diamond Crystal Kosher Salt in all my recipes and Maldon’s Flaky Sea Salt as my finishing salt (the flaky sea salt I put on almost all my baked goods). Not all salts are created equal. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier. 1 teaspoon of Diamond Crystal Kosher salt weighs roughly 3 grams while 1 teaspoon of Morton’s Kosher Salt weighs almost 5 grams. Therefore if use another brand other than Diamonds Crystal Kosher Salt please be aware that this can throw off the entire recipe.

How do I make Caramel Popcorn at home?

Making homemade caramel popcorn does not take a lot of time but I recommend not to multi-task when making this recipe. Caramel can burn so quickly and no one enjoys burned caramel corn. We use a DRY caramel in this recipe.

I recommend using a pot that seems way too big for this task. Why? Because we will add the popcorn and peanuts to the caramel in the pot and stir it all together. And you want some room to move it. Please make sure to use a heat proof silicone spatula in this recipe.

Step 1: Line a baking sheet with parchment paper and set aside. But make sure to keep it close by since you will need it ready to go once the caramel corn needs to be transfered from the pot to the parchment paper.

Step 2: To a large, heavy bottom pot add 50 grams of granulated white sugar in an even layer.

Step 3: Over medium heat, allow the sugar to melt without stirring. It will start to melt at the edges first.

Step 4: As the sugar starts to melt, add more and more of the granulated sugar. Add this point use a heat proof spatula to incorporate all the sugar.

Step 5: Once all the sugar has melted, there should be a beautiful caramel sauce on the bottom of the saucepan. Add 1 teaspoon of kosher salt and 30 grams of unsalted butter to the dry caramel. Stir everything until fully combined and the butter has been melted.

Step 6: Turn off the heat and add the popcorn and the peanuts to the caramel mixture. Quickly stir everything into the caramel saue. Make sure to work quickly at this point but be careful not to burn yourself with the hot caramel.

Step 7: Transfer the homemade caramel popcorn to the parchment lined sheet tray. Use two spoons, a wooden spoon or a the heatproof spatula and carefully spread out the gluten free caramel corn. Sprinkle with more kosher salt to taste. Place the sheet tray on a cooling rack and allow it to cool completely.

How to store Homemade Caramel Popcorn

If you store your caramel corn in an airtight container at room temperature it will be good for at least 7 days. Make sure the lid is tightly closed. DO NOT store in your fridge or freezer. It will become soggy.

Why is my caramel corn is sticky and soft?

This happens mainly when it is hot and humid outside or in your kitchen. Popcorn and caramel, which act a sponge, will soak up the moisture in the air and therefore turn you caramel corn sticky and soft. Personally I avoid making Caramel Corn on a hot and humid day.

Caramel Popcorn Variations

Here are a few fun ideas to mix up your Cracker Jacks. Please make sure you are using gluten free ingredients.

• Use a different kind of nuts like cashews, pecans or almonds
• Drizzle the caramel corn with dark or white chocolate. Or both. Chocolate Drizzled Caramel Corn is highly recommended.
• Sprinkle Mini M&M's on top of the finished caramel corn while it is still warm. Or any candy you may like. Mini Reeses Cups, Chopped up Snickers
• Make it Sweet & Salty. Mix in some gluten free pretzels or chips.
  

FAQ about Caramel Popcorn Recipe

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.