I made this Sunbutter Popcorn to eat at the movies. The girls loved having their special popcorn. This popcorn is softer and chewier than our Baked Caramel Corn, but the taste was wonderful. Next time I'm going to try baking it like the caramel corn to get it a little crispier.
10-12 cups popped popcorn kernels (approximately 1/2 cup unpopped)
1/2 cup dairy free margarine
3/4 cup brown sugar
1/4 cup Sunbutter
2 cups mini marshmallows OR 20 large marshmallows
Place the popcorn into a large bowl. Place the margarine, brown sugar, Sunbutter and marshmallows in a microwave safe bowl. Microwave for 1 minute then stir. Continue to microwave at 30 second intervals until the mixture is completely melted and combined. Pour the Sunbutter mixture over the popcorn and stir until completely coated. Spread the popcorn onto a wax paper lined baking sheet. Place the sheet in the fridge for 1 hour or until set. Store in a covered container in the fridge.
My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.