This is not your grandma’s popcorn recipe…
Vegan Spiced Coconut Caramel Corn
Popcorn. It’s light. It’s crunchy. It’s salty. Sort of like us as we become older and give less f*cks. However, popcorn is ageless and timeless. This sweet & spicy lil’ rendition of the classic snack is ready in minutes, and is sure to be something you’ll be thrilled to enjoy, and won’t even care that you’ll need to floss afterward. Get it, babe.
Vegan Spiced Coconut Caramel Corn
Makes 8 cups of popped corn
What you’ll need:
Large pot with lid, measuring cups & spoons, 2 parchment-lined baking sheets, small frying pan, spatula & a large bowl.
Ingredients:
8 cups unseasoned popped popcorn (or 3/4 cup of unpopped kernels before their transformation)
1/4 cup unrefined coconut oil
1/3 cup packed brown sugar
1/4 cup maple syrup
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp each ground ginger + cinnamon
1/4 tsp each ground cardamom & nutmeg
1/3 cup shredded coconut
black pepper to taste
Steps:
Heat oven to 250°F. Line 2 baking sheets with parchment paper. Boom.
Pop your popcorn in your biggest pot. Set aside once done.
In a small frying pan, melt the coconut oil over medium heat. Add the brown sugar, maple syrup, spices (not pepper) and salt and simmer for 2 1/2 to 3 minutes, stirring constantly so your sugars don't burn! It demands your loving attention.
Turn off the heat & stir in the baking soda. Mix it up well and pour it + the coconut over the popcorn. Mix it up!
Pour the popcorn on the baking sheet. Turn off the oven and then throw the baking sheet in for 15 minutes to harden up and then serve.
Transfer to your large bowl, add your fresh cracked pepper to taste, turn on that movie or show and enjoy! Best enjoyed that day, but if you store it in a container, it’s still going to be delicious the next day.
Pro tip - if you’re allll about the caramel… double the caramel ingredients before adding it to the popcorn. Extra sassy? Yes please.
This recipe was adapted from the Bad Manners Rosemary caramel corn recipe.
