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Carmel Popcorn Balls: Gluten-Free Halloween Treat

Published by Veta Kannady

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6 cups popped popcorn
1 cup firmly packed brown sugar
1/2 cup margarine
1/4 cup light corn syrup
1/2 teaspoon baking soda
1 tablespoon vanilla

Preheat oven to 250 degree. Place popcorn in jelly roll pan.

In two-quart saucepan, combine brown sugar, margarine and light corn syrup. Bring to boil over medium heat. Boil for two minutes; stirring constantly. Remove from heat.

Add baking soda and vanilla (mixture will foam up); mix thoroughly.

Pour over popcorn and mix well.

Bake for a total of 35 minutes, stirring after 15 minutes and 30 minutes.

Turn out onto aluminum foil and quickly form balls. Cool completely on foil. Wrap in Halloween treat bags, orange plastic wrap or any other air-tight wrapping.

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