Five Food Finds about Candy Corn:

• One serving of candy corn contains only about 140 calories.

• Candy corn has 3.57 calories per kernel.

• More than 35 million pounds of candy corn will be produced this year. That equates to nearly 9 billion pieces — enough to circle the moon nearly four times if laid end-to-end.

• Halloween accounts for 75% of the annual candy corn production.

• A cup of candy corn has fewer calories than a cup of raisins.

How to Make Vegan Candy Corn

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YIELD:  Servings 8
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INGREDIENTS

1/4 cup brown rice syrup
1/2 teaspoon vanilla
1 tablespoon coconut oil, softened
1/4 cup powdered sugar
3/4 cup tapioca flour (plus 2 tablespoons for kneading)
Betty Crocker™ gel food color, yellow and red

DIRECTIONS

1. Gather your ingredients. Line a large workspace and a large baking dish with parchment paper.

2. In a bowl, mix together brown rice syrup, vanilla, coconut oil, powdered sugar and tapioca flour until a thick dough forms. Separate into 3 evenly sized balls.

3. Tint one dough ball orange (by using red and yellow food coloring). Tint another ball yellow. Knead about 1/2 teaspoon of food coloring into dough until evenly colored. If needed, add just enough additional tapioca to mixture to keep dough from becoming overly sticky. It should be the texture of Play-Doh™. Leave the last dough ball uncolored.

4. Sprinkle a little tapioca flour on the parchment paper. Roll about 1 tablespoon of each color of dough into long, thin ropes. Place the ropes next to each other and gently press down until about 1/2 inch thick. Slice the rope into triangle-shaped wedges.

5. Gently remove each candy corn piece and shape as desired. Place on prepared baking sheet. Allow candy corn to air dry for 24 hours to harden. Serve and enjoy!