Recipe 26: Caramel Corn

Happy World Vegan Day!!! Today, November 1st, marks the start of World Vegan Month. World Vegan Month celebrates the coining of the term, ‘vegan’ and the founding of The Vegan Society in November 1944. Celebrate this month by trying one of my recipes!

I hope you had a nice Halloween! Now that Halloween is over I am ready for the holidays to start. I have some great recipes to post. I can't wait!

My boyfriend and I went to Disneyland the other night and we were both dying for some caramel corn popcorn. I decided I would make some homemade for us on Halloween night. It was super easy and turned out so delicious. We brought some to his parents and shared it with our friends.

 

Seriously Addictive Caramel Corn (Vegan)

(I found this recipe here at it's a Greyt Vegan Life, which they Adapted from Recipe Rhapsody)

Ingredients:

• 1/2 cup organic popcorn kernels (about 12 cups popped)
• 1 cup lightly salted peanuts or cashews (I like the sea salt varieties)
• 1/2 cup non-dairy butter
• 1 cup packed brown sugar
• 1/4 cup agave nectar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• 6 ounces semi-sweet or dark chocolate

Method:

1. Pre-heat the oven to 250F. Spray a large rimmed baking sheet with non-stick cooking spray; set aside.
2. Use an air popper to pop the corn into a large bowl. Pick out the un-popped kernels, then sprinkle the nuts over the top and set aside.
3. In a large saucepan, melt the non-dairy butter over medium heat. Stir in the brown sugar, agave nectar, cinnamon and salt. Bring to a boil while stirring constantly, then allow to boil for 4 minutes (reduce the time by half for higher altitudes) without stirring. Remove from the heat and stir in the baking soda and the vanilla.
4. Pour the caramel over the popcorn/nuts and stir well to coat. Spread the mixture out on the baking sheet and bake for 15 minutes. Remove the baking sheet from the oven and stir the caramel corn, then return the baking sheet to the oven and bake an additional 15 minutes. At the end of the baking time, transfer the caramel corn to waxed paper on the counter and spread evenly.
5. Place the chocolate pieces in a microwave safe bowl and heat for 45 seconds; stir. Heat in 30-second intervals, stirring in between, until smooth.
6. Using a spoon, drizzle the melted chocolate over the popcorn and allow it to cool completely before breaking apart.
7. Store in an airtight container or Ziplock bags.

I made my own popcorn on the stove top. Much cheaper than buying microwave popcorn bags. Click here to see how to pop popcorn on the stove. 

 One last picture of the yummy caramel corn!

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