The Christmas season for me kicks off with the fireplace warming the house, Michael Buble and Bing Crosby crooning through my iPod and the family munching on caramel corn.
Here is my super easy caramel corn recipe, with adjustments for an allergy friendly version. (GF, dairy free, nut free, soy free, vegan)
6 to 8 quarts organic popped corn (Remove un-popped kernels)
1 cup Spectrum Organics palm kernel oil or Earth Balance Buttery Spread (soy free)
2 cups brown sugar (vegan)
1/2 cup corn syrup or agave nectar
1 tsp. sea salt
1/2 tsp. baking soda
1 tsp. vanilla
Place popped corn in lightly greased large metal bowl.
Melt palm kernel oil in 2 quart pan. Stir in sugar, corn syrup and salt. Stir constantly, bringing to a boil. Then, boil without stirring for 5 minutes. Remove pan from heat. Stir in vanilla and baking soda thoroughly. Mixture will foam up.
Working quickly, pour 1/2 caramel mixture over popcorn, stir and repeat.
Place caramel corn in 2 shallow baking pans. Bake at 250 degrees (Fahrenheit) for 1 hour, stirring every 15 minutes.
Cool on parchment paper. Store in airtight container.