This is a revision to one of my first recipes I wrote for The Sweet Life, long before I knew how to make good food photography. So when I whipped up a batch of caramel corn this morning in preparation for a very special baby shower this weekend, I figured it would be a good time to take some pictures and update this old post.
Salted Caramel Corn
gluten-free
12 cups popped popcorn (about 1/2 cup kernels)
1 cup packed brown sugar
1/2 cup brown rice syrup
1/3 cup non-hydrogenated vegan butter (I used Earth Balance)
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1/4-1/2 tsp good sea salt
*the second time around I subbed maple syrup for brown rice syrup and it worked great (if not better).
I only recently discovered how easy it is to make popcorn with just a stove and a pot. Upon this discovery my mind started racing with all the wonderful flavors I could make. Naturally salted caramel was the first on my list.
So if you’re like me and are unlearned in the ways of air popping popcorn, fear not! It’s incredible fast and easy. Place the kernels in a large pot over medium high heat with tight fitting lid. For 1/2 cup kernels, I used a 6 qt pot and it just fit. Keep the pot moving around the burner to avoid burning the kernel, hold down the lid, and wait for the kernels to pop. Remove from heat as the popping slows down, keeping the lid on for any remaining kernels to finish.
Pour the popcorn in a large bowl and set aside while making the caramel sauce.
Preheat the oven to 250 degrees F and lightly oil two baking sheets.
In a medium sized pot combine sugar, brown rice syrup, and margarine over medium heat.
Stir together and bring to a boil. Let boil for five minutes, stirring once.
Remove from heat and add baking soda, salt, and vanilla. Immediately pour over the popcorn slowly while mixing it in with a spatula. Once well combined spread out into single layer onto prepared baking sheets. Sprinkle with a couple pinches of good sea salt and bake for 30 minutes, stirring once. Remove from oven and stir once more. Let sit for 10 minutes and enjoy!
When completely cool store in an airtight container. Popcorn will last for a week (if you have more self control than I do).
Thanks for stopping by! The Sweet Life is a vegan food blog combining my love for good food, beautiful pictures, and compassionate eating. I am a long time vegan, trained in both photography and French Patisserie, excited to share my passions. Take a look around and enjoy The Sweet Life
Looks very, very yummy!!
Margarine really?! You lost me at margarine.
I use Earth Balance which is a non-hydrogenated vegan butter (aka margarine). Although it is much better than hydrogenated margarine, it still is a processed food. However, as a vegan I sometimes find it the best substitution. If you are looking for another vegan substitution, I believe coconut oil would have a similar result.
Ahhh-mazing. Now I want to make this and eat it instead of going to yoga
Holy cow. I just made this and it’s ridiculously crazy good. I wonder how much of it will be gone by the time my guests arrive…
Oh yeah, it is hard to keep that stuff around!
I make a coconut oil kettle corn that is to die for. Even my picky, meat and potatoes father in law likes it.
Sounds delicious! Would you share the recipe with us?
Oh my delicious!! Mines in the oven right now, but I tasted the caramel. Unreal.