Published on March 12th, 2012 | by andrea devon1
sweet treats: vegan caramel corn
Homemade brown sugar caramel drizzled on freshly popped organic popcorn… No joke, this stuff made me giggle out loud when I tried the first batch! It’s so amazingly delicious, and can be made so quickly, that you just might want to serve it every day!
Homemade Vegan Caramel Corn
½ cup popcorn kernels (white, yellow, multi-color, whatevs)
1 Tablespoon + 3 Tablespoons coconut oil
1 Tablespoon Earth Balance margarine
½ cup brown sugar (do not substitute sucanat- it will not work)
¼ cup soymilk
- To make popcorn: Heat 1 Tablespoon coconut oil in a large stockpot over medium-low heat. When oil is warm, add popcorn kernels, cover, and cook until most popcorn has popped. (Note: the heat needs to be just high enough to pop the corn, but not too hot to burn the coconut oil; you can also use organic canola or safflower if you are nervous about getting it right!). Shake pan gently to ensure even popping- but don’t open the lid! Remove from heat after popping noise slows down or stops – be careful not to burn the popcorn.
- To make the caramel: Add 3 Tablespoons coconut oil, Earth Balance, brown sugar, and soymilk to a small saucepan. Whisk until smooth, then simmer on very low heat for five minutes, stirring constantly. Hot sugar is very dangerous- please be careful.
- Add popped popcorn into a large bowl, and drizzle with caramel and stir to coat. Lay onto a baking sheet to cool for at least a few minutes; caramel will firm slightly. This is best served fresh, as it gets a bit squishy the next day!
Yield: 6- 8 cups caramel corn