My son can't have gluten and dairy, I'm going to post some recipes that I try that he has enjoyed! This one was a hit - and they are delicious!
5 cups popped corn
1/2 cup Earth Balance (I used Best Life)
2/3 cup packed light brown sugar
1/3 cup light corn syrup
1/4 teas. salt
1/4 Teaspoon gluten-free vanilla
1/4 teas. baking soda
Preheat oven to 200' and place the popped corn in a glass baking dish 9*13 or larger. In a small heavy saucepan, combine the Earth Balance, sugar, syrup, and salt over medium heat. Bring to a boil, reduce heat to low, and simmer about 3 minutes, stirring occasionally. Remove the caramel from the heat and stir in vanilla and baking soda until the caramel is foamy. Pour the mixture evenly over the popcorn, tossing gently to coat. Bake 45 minutes, stirring every 15 minutes. This thoroughly coats all of the popcorn and sets the caramel. Remove the dish from the oven and transfer the popcorn to a sheet of waxed paper to cool. When the mixture is still warm, but cool enough to handle, firmly press the popcorn into 3 inch balls, wearing plastic gloves coated with cooking spray. Cool the balls on waxed paper and store tightly covered for up to 2 days.
