Vegan caramel corn… why didn’t I think of that? I was thrilled to stumble upon this recipe because I love caramel so much… but I always seem to forget that it’s made with a TON of butter and heavy cream. So, here’s another recipe for all of my lactose-intolerant/vegan friends out there!
The maple syrup adds a unique flavor, and I would have to say that this stuff tastes just as good, if not better than, the non-vegan version. Another holiday gift idea?
Vegan Salted Caramel Corn
makes 12 cups of popcorn
12 cups popped popcorn (about 1/2 cup kernels)
1 cup packed brown sugar
1/2 cup brown rice/maple syrup (I used maple)
1/3 cup non-hydrogenated vegan butter (I used Earth Balance)
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1/4-1/2 tsp good sea salt
Pour the popcorn in a large bowl and set aside while making the caramel sauce.
Preheat the oven to 250 degrees F and lightly oil two baking sheets.
In a medium sized pot combine sugar, brown rice syrup, and margarine over medium heat.
Stir together and bring to a boil. Let boil for five minutes, stirring once.
Remove from heat and add baking soda, salt, and vanilla. Immediately pour over the popcorn slowly while mixing it in with a spatula. Once well combined spread out into single layer onto prepared baking sheets. Sprinkle with a couple pinches of good sea salt and bake for 30 minutes, stirring once. Remove from oven and stir once more. Let sit for 10 minutes and enjoy!
Recipe from The Sweet Life