Vegan Caramel Corn
Prep time: 
Cook time: 
Total time: 
Serves: 11 cups
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 225 degrees fahrenheit and line a large 11 x 17 inch baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Once it's reached a boil, whisk continuously for 2 more minutes, or until the mixture thickens to a caramel-like consistency.
  6. Remove from heat and pour over the popped corn. Using a spatula, mix thoroughly until all pieces are evenly coated.
  7. 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!)
  8. Let cool completely on the baking sheet, then transfer to an airtight container.
  9. It should keep for about 2 weeks if stored in a cool, dry, place.
Recipe by Insightful Bite at https://www.insightfulbite.com/caramel-corn/