Low FODMAP Caramel Corn (Cracker Jack-Style)
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Learn more →Ingredients
8 servings
For the popcorn
- ½ cup popcorn kernels
- 2 tbsp neutral oil (such as canola or vegetable oil)
- 1 cup roasted unsalted peanuts
For the caramel
- 1 cup packed light brown sugar
- ½ cup (1 stick) unsalted butter
- ¼ cup light corn syrup
- 1 tbsp molasses
Ingredient noteA serving of up to about 2/3 teaspoon of molasses is low in FODMAPs. This recipe contains only about 1/2 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid molasses, please tap it and change its rating to Red.
- 1 tsp fine salt
- ½ tsp baking soda
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper.
- 2
Heat the oil in a large pot over medium heat. Add the popcorn kernels, cover with a lid, and cook, shaking the pot occasionally, until the popping slows to about 2 seconds between pops. Remove from heat immediately. Transfer the popped corn to a large heatproof bowl, discarding any unpopped kernels. Add the peanuts and toss to combine.
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