Chocolate Toffee Caramel Corn Gluten Free Recipes

CHOCOLATE TOFFEE CARAMEL CORN (GLUTEN-FREE RECIPE)

Steps:

• Heat oven to 225°F.
• Place popcorn into roasting pan; set aside.
• Combine brown sugar, butter, corn syrup and salt in saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil. Continue cooking, stirring occasionally, 5 minutes.
• Remove from heat; stir in vanilla and baking soda. Carefully pour hot syrup mixture over popcorn in pan; stir until well coated.
• Bake 1 hour, stirring every 15 minutes, or until caramel corn is crisp. Immediately place caramel corn onto waxed paper. Cool completely.
• Place bittersweet chocolate chips into bowl. Microwave, stirring every 30 seconds, 1-2 minutes or until melted. Drizzle over cooled caramel corn. Immediately sprinkle with toffee bits and sea salt, if desired. Let stand until drizzle is set. Store in container with tight-fitting lid.

GLUTEN-FREE CARAMEL CORN

Steps:

• Preheat oven to 250 F.
• Pop 5 quarts of popcorn and place in a large roasting pan.
• Put butter, sugar, agave syrup (or corn syrup) and cream of tartar in a large pan. Over medium heat, melt the mixture, stirring to prevent burning.
• Bring to a boil and cook for 5 minutes, stirring occasionally. Remove from heat.
• Add vanilla and baking soda and stir to mix.
• Carefully pour this mixture over the popcorn. Gently stir to coat the popcorn thoroughly.
• Bake for 1 hour, stirring every 15 minutes.
• Remove and pour on a large baking sheet to cool. Use a spatula to separate the warm clumps. Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

GLUTEN-FREE CHOCOLATE CARAMEL THUMBPRINT COOKIES

Steps:

• In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in oat flour, cocoa, tapioca starch, xanthan gum and salt until dough forms. Cover and refrigerate at least 1 hour or until firm.
• Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F).
• Shape dough by level tablespoonfuls into 1 1/4-inch balls. On ungreased large cookie sheets, place balls 2 inches apart. With index finger or thumb, make indentation in center of each ball.
• Bake 8 to 10 minutes or until edges are set. Immediately re-press indentation into each cookie with end of wooden spoon. Let stand 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In small microwavable bowl, heat caramel baking bits and whipping cream 1 to 1 1/2 minutes, stirring every 30 seconds, until smooth. Spoon about 1/2 teaspoon filling into each cookie. Let stand about 15 minutes or until caramel is firm.
• In small microwavable bowl, heat chocolate chips and shortening uncovered on High about 60 seconds, stirring after 30 seconds, until melted and smooth. Spoon chocolate into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand about 1 hour and 30 minutes or until chocolate is set.