Cinnamon Candy Caramel Corn, Gluten-Free
Buttery caramel corn studded with cinnamon imperial candies and finished with a vanilla candy coating drizzle. The cinnamon candies dissolve partially into the caramel for spiced flavor while remaining pieces add pops of color and sweetness. This gluten-free version uses certified gluten-free vanilla extract and popcorn, making it safe for celiac diets. Serve as a snack for parties, game nights, or holiday gatherings. The candy coating adds a professional finish that sets this version apart from basic caramel corn.
Ingredients
- 6 ounce bag popped popcorn, 16 cups
- ¾ cup brown sugar, firmly packed
- ½ cup butter, Land O Lakes
- ¼ cup light corn syrup
- ½ cup cinnamon candies, small red imperials, dividedcrushed hard candies1:1allergy accommodation
omit if cinnamon allergy present
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract, gluten-free
- ½ teaspoon baking soda
- 5 ounces candy coating, vanilla-flavored, melted, about 3 blocks
Instructions
- 1
Heat oven to 200°F.
- 2
Place popcorn in roasting pan.
- 3
Combine brown sugar, butter, corn syrup, half the cinnamon candies, and salt in a saucepan over medium heat, stirring occasionally, until mixture reaches a full boil.
- 4
Continue boiling and stirring occasionally for 5 minutes.
- 5
Remove from heat and stir in vanilla extract and baking soda.
- 6
Pour hot syrup mixture over popcorn and stir until evenly coated.
- 7
Stir in remaining cinnamon candies.
- 8
Bake, stirring every 15 minutes, until crisp.
- 9
Transfer to waxed paper and cool completely.
- 10
Drizzle with melted candy coating and let set.
- 11
Break into bite-sized pieces and store in an airtight container.
Tips
Stir popcorn every 15 minutes during baking to prevent burning and ensure even caramelization throughout.
Let candy coating set completely before breaking into pieces to avoid sticking and messy handling.
Good to Know
Airtight container at room temperature for up to 1 week.
Prepare up to 5 days in advance. Store in airtight container away from humidity.
At room temperature as a snack or party treat. Portion into small bowls for serving.
Common Mistakes
Do not skip stirring every 15 minutes to avoid burnt or unevenly caramelized popcorn.
Do not add baking soda before removing from heat to avoid premature fizzing and loss of volume.
Do not skip the cooling step before applying candy coating to prevent melting.
Substitutions
Dairy-Free Swaps
General Alternatives
omit if cinnamon allergy present
FAQ
Can I make this without the candy coating?
Yes, the caramel corn is delicious on its own. Skip the melted candy coating step and store immediately after cooling for crisp texture.
What if my caramel mixture burns before boiling?
Lower heat to medium-low and stir more frequently. Monitor closely after the initial boil begins. If burnt flavor develops, start over with fresh ingredients.
How long will this keep in an airtight container?
Up to one week at room temperature in a dry environment. Humidity causes sogginess, so avoid exposure to moisture and use desiccant packets if needed.