We were heading to Kananaskis country this weekend for my husband’s Christmas party. The last couple of years we drive 1 ½ hour into the mountains and stay the weekend at the Delta Kananaskis Lodge.
It is a great weekend of catching up with my husband’s co-workers and their families, and of course, partying a lot. We always have a great time and this would be my second year going as a gluten-free gal.
On a Friday night, all the families gather in Bowie’s room to eat, drink and chat all night long. And as usual, I wanted to bring something to munch on.
This year I decided on caramel popcorn but with a twist. I was going to add Maldon salt and dark chocolate to the popcorn.
I also decided to make cookies-gluten-free of course, and Bob Mill’s recently came out with a shortbread cookie mix that I decided to try.

The results for all were amazing, and both I will make again and again.
Here is the recipe for caramel popcorn.

Air-Popped Popcorn

My original recipe says 24cups. I normally do not measure the popped popcorn. I have a very large roasting pan, that I fill with the popped corn-and that is my guide.

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Ingredients

  

• 2 cup butter
• 4 cups brown sugar
• 1 cup corn syrup
• 2 tsp salt
• 2 tsp baking soda
• 2 tsp vanilla
• Maldon sea salt(I get this salt at Williams Sonoma in Calgary)
• Dark chocolate flakes

Instructions

 

• In a large pot, add the butter, br. sugar, corn syrup and salt.
• Once it all melts, give a quick stir and then just leave it until it boils. Boil for 5 minutes.
• Remove pot from heat and add the baking soda and vanilla. Stir.
• The mixture will start to double in size so watch closely and pour mixture over the popped corn. Stir the mixture thoroughly.
• Bake in the oven for 1 hour at 250 degrees. Stirring it every 15 minutes.
• Once out of the oven-continue to stir for it hardens quite easily.
• I then sprinkle the sea salt over the popcorn and also sprinkled the dark chocolate flakes. Let cool.
• You can store in whatever container you have. This is a very large recipe so I usually give some away as gifts-thus using small Christmas cellophane bags.

Tried this recipe?Let us know how it was!

I also made shortbread cookies for the party.
I highly recommend this gluten-free mix-they turned out great and I received many compliments on the taste and texture of these cookies.