Too often that salty sweet treat is off the table for my lactose intolerant husband. When my son asked if I could make a batch that Daddy could eat, how could I refuse?
This recipe is loosely based on one I found at Cooking Light. It includes many of those ingredients you would expect to find: brown sugar, corn syrup and vanilla. I added some hand harvested French sea salt (Sel de Camargue) and substituted coconut oil for the butter. Coconut oil has a lovely flavor and is my go-to substitute for pistachio brittle. That is, when I'm not using bacon grease for my bacon pecan brittle!
Vegan Caramel Popcorn
Serves 8, recipe adapted from Cooking Light
- 1 cup popping corn
- 4 tablespoons vegetable oil
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1/4 cup coconut oil
- 1 1/2 teaspoons sea salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
Pop the popping corn according to the directions. 1 cup of un-popped pop corn, will make approximately 16 cups of popped popcorn. Place popcorn in a large bowl and set aside.
Preheat oven to 250 F. Lightly grease a sheet pan with non-stick cooking spray. In a small saucepan, combine brown sugar, corn syrup and sea salt. Bring to a boil and cook for 5 minutes. Remove from heat and stir in vanilla and baking soda. Mixture will bubble vigorously.
Pour the hot mixture over the popcorn, coating thoroughly. Pour the popcorn on the greased sheet pan and place in the oven. Bake for 45-60 minutes, stirring the popcorn every 15 minutes to ensure even coating.
Once cooked, pour the hot popcorn onto parchment paper and let cool for 15 minutes. Will keep for up to a week when stored in a cool, dry place.