Who doesn’t like Caramel Corn?! Oh, my husband doesn’t. But who ate ALL of this during each recipe trial? Oh yeah, my husband did. See where I’m going with this?
It’s good, it’s NATURALLY SWEETENED, and even people who “don’t like caramel corn” like it.
I’m not going to pretend this is healthy or that you should eat it for breakfast, but everyone needs to let loose once in a while and enjoy some childhood favourites. And at least you know that this one is made with pure ingredients, just seven of them in fact, with no artificial sweeteners, crazy preservatives, or stuff you can’t pronounce.
Caramel corn always reminds me of Christmas when my family would go away for a few nights to our favourite hotel. We’d hang out, read Harry Potter, play board games and cards, and swim in the pool. Oh, and eat whatever the hell we wanted all weekend! This always included one of those giant tins of popcorn that’s divided into three sections with butter, cheese, and caramel flavoured popcorn. I was obviously a fan of the caramel corn. Aw man, nostalgia is kicking in right about… NOW!
What were your favourite childhood treats that you wish weren’t so terrible for you…or at least made with some more pure ingredients??! Let me know in the comments below! I hope you enjoy this one as much as I do!
Thanks for reading!
| Vegan Caramel Corn | Print |
- 4 tablespoons coconut oil, divided
- ½ cup popping corn
- 2 tablespoons vanilla almond milk
- ¼ cup plus 2 tablespoons real maple syrup
- scant ¼ teaspoon salt
- 2 teaspoons vanilla
- ½ teaspoon baking soda
- Preheat oven to 225 degrees fahrenheit and line a large 11 x 17 inch baking sheet with parchment paper.
- Next, make the popcorn. You can use whatever method you prefer. I make it over the stove by melting 2 tablespoons of coconut oil in a large pot with a tight fitting lid with 3 kernels in it. Once the 3 kernels pop, add the remaining ½ cup of kernels. Keep the lid on tight and move the pot around to encourage the kernels to pop evenly. Once they've all popped, remove from heat and place in a large mixing bowl. ½ cup of kernels should make about 11-12 cups of popcorn.
- Next, make the caramel. Add the remaining 2 tablespoons of coconut oil, almond milk, maple syrup, salt and vanilla to a small sauce pan over medium heat.
- Once the coconut oil has melted, add the baking soda, increase the heat to medium high, and whisk continuously as it comes to a boil.
- Once it's reached a boil, whisk continuously for 2 more minutes, or until the mixture thickens to a caramel-like consistency.
- Remove from heat and pour over the popped corn. Using a spatula, mix thoroughly until all pieces are evenly coated.
- Spread popcorn on the baking sheet and bake for 30 minutes, removing it from the oven and stirring it every ten minutes (three, ten minute baking sessions!)
- Let cool completely on the baking sheet, then transfer to an airtight container.
- It should keep for about 2 weeks if stored in a cool, dry, place.
