Salted Caramel Popcorn ( vegan)
Have been spotting popcorn all over!
it all started with Earthy Andy’s popcorn recipe, then Sophia Roe’s IG TV episode, a little tasting of Paris’ Wild and The Moon Spirulina popcorn and finished by a save recipe by Being Biotiful.
So I think this popcorn craving has slowly been building up!
I’ve based this recipe on Earthy Andy’s one, compared to Sophia Roe’s one…
They are very similar!
In both cases, wing it a little according to taste!
Sophia uses the following ingredients:
coconut butter, coconut sugar, cinnamon, baking soda, coconut or any plantbased milk, water, sea salt and chopped walnuts.
Earthy Andy’s recipe goes like:
Here’s the recipe: serving size: ALOT
SALTED VEGAN CARAMEL POPCORN
recipe type: to snack, to dessert
cuisine: vegan, plantbased, lactose free, gluten free
makes: a lot of caramel!
what you need:
6 quarts popcorn or 1 cup un-popped ( I used 1/2cups)
2 cups coconut sugar ( I used 3/4 cups)
2 tablespoons water ( I used 1 tbsp )
1 cup coconut butter ( I used 1/2 cup)
1 tsp Himalayan salt
1/2 tsp baking soda
1 tsp Vanilla
macadamia nuts, optional
I added cinnamon, as in Sophia’s recipe. And a tablespoon of coconut milk, the solid part
what to do:
Pop corn- fluff the pop corn so the un popped kernels fall to the bottom.
Make sure to remove the un-popped. ( You don’t want to break your teeth)
In small pot- melt together water, coconut butter, coconut sugar on medium heat stirring constantly until boiling. ( add in the coconut milk )
No higher than medium heat to avoid burning.
Let boil for 2 minutes untouched.
Take off heat, stir in remaining ingredients (baking soda, salt, vanilla, cinnamon).
Pour immediately over popcorn and stir to evenly to coat the popped corn!
Cool in the refrigerator and store in airtight container!
The caramel well harden.