Gluten-Free Popcorn Balls

gluten free popcorn balls
Happy Halloween!
I miss Halloween.
How could I miss Halloween when it is here on Monday?
What I miss is celebrating Halloween with my kids, like I did when they were younger.
They are in there 20’s now, so hosting Halloween parties, making Halloween treats for their classmates, and sewing elaborate costumes does not happen anymore. It has not happened for quite awhile actually.
I really enjoyed seeing my kids dressed up, hanging with friends and going tricker- treating. When our kids are younger we so look forward to them growing up, but for a mom like me who enjoyed spending time with her kids and doing holidays big sometimes now, I do get nostalgic.
So, what is a Mom to do? Well for me I have been making Halloween treats that I used to make when my kids were younger and will be sharing 3 of the recipes in succession. I will be sharing popcorn balls, caramel apples and red velvet cupcakes, all gluten free.


Here is the first recipe.
gluten free popcorn balls
gluten free popcorn balls
gluten free popcorn balls
gluten free popcorn balls
gluten free popcorn balls
gluten free popcorn balls
gluten free popcorn balls
gluten free popcorn balls
gluten free popcorn balls

Gluten-Free Popcorn Balls

Ingredients
  

  • 2 cups white sugar
  • 1 1/2 cups water
  • 1/2 cup corn syrup
  • 1 tsp vinegar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 25 cups (or 5 litres) popped popcorn (approx)

Instructions
 

  • Butter sides of a very large bowl that is holding your popcorn, the mixture will be quite sticky and you do not want the sugar mixture to stick to the bowl.
  • Butter sides of a large saucepan.
  • Half fill a small bowl with water.
  • This will be used to dip your hands in to form the hot popcorn mixture and prevents it from sticking to your hands.
  • Attach a good candy thermometer to the side of your saucepan.
  • In saucepan combine the sugar, water, salt, corn syrup and vinegar.
  • Cook over medium heat until the thermometer reaches 250 degrees or the hard ball stage.
  • This takes quite a bit of time, but please, do not walk away from your saucepan.
  •  Stir it regularly and watch closely.
  • Once it reaches the hard ball stage, turn off the heat and add your vanilla.
  • Pour hot mixture over the popped popcorn, stirring to mix well.
  • Dip hands in water bowl and then form popcorn into balls.
  • You need to work quickly for the sugar mixture once it starts cooling will harden.
  • Shape into balls and place balls onto a parchment lined baking sheet.
  • This made 16 XL popcorn balls for me.
  • **WARNING!
  • These balls are very addictive and are also very, very sticky!
Tried this recipe?Let us know how it was!

Recommended: Popcorn Maker

popcorn2


Ahhhh…the aroma of fresh popped popcorn is like nothing else. Especially the smell of popcorn being popped on the stove with oil.
There is nothing better.
My girlfriend Leslie first introduced me to an old-fashioned popcorn popper. For many years we as a family had been doing microwave popcorn. It was quick and easy.
Well little did I know until I tried the stovetop popper method what we were missing.
Then later at my friend Gail’s house she also made stove top popcorn for us. So as usual I got the hint and ordered a popcorn popper.
The brand that I like is the Whirleypop Popcorn Maker available from Lee Valley Tools here in Calgary.
The cost of the popper is $27.50 and I think it is definitely well worth it.
Try out this popper yourself I am sure you will be happy too!


Christmas Party Baking and Popcorn Recipe!

popcorn

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.


xmas


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

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.

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!

xmas2


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.