Caramel popcorn is surprisingly easy to make and to veganize—it's also surprisingly addictive. I don't even really have much of a sweet tooth, but I found myself unable to stop stealing pieces from the bowls I was taking pictures of, and after a few minutes it became noticeable. Yep, those bowls in the back of the photo are there for a reason.
The recipe instructions for this are very easy to follow, but I do have one suggestion on the popcorn—don't buy the microwavable stuff in the two layers of individual packaging. You can buy a bag of kernels for about one dollar and make what seems like a million cups of popcorn.
It's super easy to make too. Place a medium or large pot over medium-high heat and add enough kernels to cover the bottom. Top with a lid and then sort of shake the pot every few seconds. If you're using a saucepan with a lid—and your arm is up for it—let it hover right above your burner and move the pan in a circular motion to prevent the kernels from burning. After just a few minutes, you'll have perfectly popped corn.
This method also allows you to cook the popcorn without any butter or oil, so it is much healthier. Well, it's healthier until you drown it in margarine, and sugar, and corn syrup, as the recipe below calls for. But, hey—the occasional splurge is necessary.
Homemade Caramel Popcorn10 cups popcorn, popped1/2 cup roasted peanuts1/2 cup soy margarine (try Earth Balance)1 cup brown sugar, packed1/4 cup corn syrup1/2 tsp. vanilla extract1/2 tsp. salt1/4 tsp. baking soda
Makes 10 cups
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