ORVILLE REDENBACHER POPCORN GLUTEN FREE RECIPES

Steps:

• Preheat oven to 350°F. Lightly spray a 9x13-inch baking pan with cooking spray and line with parchment paper or foil, leaving a 2-inch overhang. Set aside.
• Stir together brownie mix, oil, egg and water in a medium bowl and stir until well blended, about 50 strokes. Scrape into prepared pan. Bake 20 to 23 minutes, until a toothpick inserted 1 inch from edge of pan comes out clean. Let cool.
• Meanwhile, pop popcorn according to package instructions. Pour into large bowl; remove any unpopped kernels.
• In a large, heavy-bottomed pot over medium heat, combine sugar and corn syrup. Cook, stirring occasionally, until sugar has melted and turned amber in color. Remove from heat and add butter and cream, carefully as mixture will bubble up. Return to heat and continue to cook until caramel reaches 245°F, or firm ball stage.
• Working quickly, spread a thin layer of caramel over top of brownie, completely to edges. Pour remaining caramel over popcorn and toss to coat thoroughly. Scrape on top of brownie and press down gently and evenly. Let cool completely.
• Once cool, use parchment paper overhang to transfer brownie to cutting board. Discard paper. Cut salted caramel brownies into squares with a sharp serrated knife. Serve and enjoy!