{"id":2038,"date":"2020-12-31T17:26:25","date_gmt":"2020-12-31T22:26:25","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=2038"},"modified":"2021-08-11T15:57:52","modified_gmt":"2021-08-11T19:57:52","slug":"easy-vegan-caramel-popcorn","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/easy-vegan-caramel-popcorn\/","title":{"rendered":"Easy Vegan Caramel Popcorn"},"content":{"rendered":"\n


That\u2019s it! 2020 has come to an end and we\u2019re (hopefully) going to have a better year ahead of us. Although many holiday cookies<\/a> still remain to be eaten, it seemed appropriate to make some easy vegan caramel popcorn. Or caramel corn if you prefer. Since eating cookies while slouched in front of the TV doesn\u2019t quite yield the same satisfaction as shoving handfuls of popcorn into your mouth.<\/p>\n\n\n\n

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How else are we to replicate the movie theatre experience at home during these interminable lockdowns?<\/p>\n\n\n\n

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This vegan caramel popcorn has the satisfying crunch of the regular stuff with the added addictiveness of a lightly salted caramel coating. Let\u2019s just say the entire batch can easily be eaten in one sitting. Not that I\u2019ve done that.<\/p>\n\n\n\n

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How to make some bomb vegan caramel popcorn<\/strong><\/h2>\n\n\n\n
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After endless testing and an ungodly amount of vegan caramel popcorn made and consumed, here we are. It went from grainy, to too sweet and everything in between. This recipe contains no corn syrup or butter. Instead it\u2019s made with maple syrup and coconut oil.<\/p>\n\n\n\n

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It all starts with the popcorn. You can pop it using your preferred method whether it be in a pot, the microwave or a machine. I use plain kernels and simply place them in a paper bag, tape it shut and microwave on the popcorn setting.<\/p>\n\n\n\n

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Then to make the caramel, just heat up all the ingredients except the baking soda and vanilla. Once it comes to a full boil, mix in the last 2 ingredients, stir in the popcorn and bake on a lined baking sheet. Everything is explained in more detail in the recipe instructions, but that\u2019s the gyst of it!<\/p>\n\n\n\n

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Some tips and tricks <\/strong><\/h2>\n\n\n\n
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1.<\/strong>I haven\u2019t tried making this with bagged popcorn as most of them contain some sort of dairy ingredient anyways, but if you happen to find a dairy-free one I don\u2019t see why it wouldn\u2019t work.<\/p>\n\n\n\n

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2.<\/strong>Make sure to remove any remaining kernels<\/strong> once you\u2019ve popped your popcorn. We don\u2019t want anyone breaking a tooth. <\/p>\n\n\n\n

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3.<\/strong>To make everything go as smoothly as possible, have your tools ready and everything measured out<\/strong>. You don\u2019t want to be weighing stuff halfway through the process while your caramel is boiling away. <\/p>\n\n\n\n

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4.<\/strong>Adding anything that isn\u2019t warm to a caramel will make it seize and harden faster. That\u2019s why it\u2019s important to keep the popcorn warm while you make the caramel<\/strong>. It will make it easier to coat all the popcorn evenly. <\/p>\n\n\n\n

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5.<\/strong>The baking soda aerates the caramel<\/strong> therefore giving it a lighter texture. It makes it much more enjoyable to eat rather than having a hard tooth-cracking caramel shell around the popcorn. So don\u2019t leave it out! <\/p>\n\n\n\n

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6.<\/strong>Baking the final product helps to set the caramel, otherwise the popcorn would be chewy and sticky rather than crispy. The longer you bake it, the crunchier and darker<\/strong> it will be so it\u2019s up to you and your taste. <\/p>\n\n\n\n

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7.Adding nuts<\/strong> is a great way to up this recipe. You can just eyeball it by taking out a small handful of popcorn and replacing it with an equal amount of nuts. Peanuts, pecans, cashews and almonds are good options!<\/p>\n\n\n\n

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Storing<\/strong><\/h3>\n\n\n\n
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The popcorn can be kept for about 5 days (approximately, it\u2019s never stayed around that long) in a sealed container, but it will lose its crunch with time and turn more crumbly than crunchy. It\u2019s best consumed within the first or second day.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/strong><\/em><\/p>\n\n\n\n

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Easy Vegan Caramel Popcorn<\/h2>\n
<\/div>\nTatyana<\/span>\n
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Crispy vegan caramel popcorn made without any cornsyrup or butter that\u2019s so addictive you could eat the whole batch!<\/span><\/div>\n
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