Food Allergy Kid SPoT

Can be made safe for allergies to dairy, soy, egg, peanut, tree nut, gluten

Recipe courtesy of Janet Gole, author of Food Allergy Free Desserts to Go

Ingredients:

• 8 cups popped popcorn
• 1 ⅓ cup sugar
• 1 cup butter or substitute*
• ½ cup light corn syrup
• 1 teaspoon vanilla
• ¼ teaspoon salt
• ⅛ teaspoon ginger

*Substitute dairy-free margarine or butter according to your allergy needs

Directions:

1. Pour popcorn into a large, buttered rectangular pan.
2. Butter a medium sized pan.
3. Add the sugar, butter and corn syrup and cook over low heat stirring often.
4. Cook for about 15 minutes or until mixture is soft and thick.
5. Add vanilla, salt, and ginger and mix well.
6. Pour over popcorn and stir until coated.
7. Cool and break into pieces with a fork.