untitled-2

Vegan Caramel Popcorn

5

by: Angry Asian






finally, a sweet caramel popcorn that is DAIRY FREE!




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

1/2 cup kernels (organic arrowhead mills)

2 tbl canola oil

1 cup roasted, unsalted, organic peanuts

2 cans of FULL FAT organic coconut milk, fridged over night

3/4 cup raw turbanado sugar

pinch of salt

Nutrition Facts
Vegan Caramel Popcorn

Servings Per Recipe: 4

Amount per Serving

Calories: 959

  • Total Fat: 81.7 g
  •     Saturated Fat: 30.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 60.2 mg
  • Total Carbs: 53.5 g
  •     Dietary Fiber: 6 g
  •     Sugars: 46.6 g
  • Protein: 12.8 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

untitled-2 1.  For the popcorn: pop on stove top in a 7qt cast aluminum caldero pot. heat up oil at medium high temp, throw in a few kernels & wait for them to pop. that's when the oil is hot enough. add the rest of the kernels and shake to coat. put on lid with slight crack so that steam can escape. (but not so big that kernels fly out) approx: 5mins.

2.  When kernels stop popping, it's done.

3.  Roast up 1 cup of raw unsalted peanuts, either in a frying pan or casserole dish in the oven at 350, about 10mins.

4.  In the same casserole dish, mix up the roasted peanuts and popcorn. set aside while the caramel sauce is being made.

5.  For the caramel sauce: measure out 1 1/2 cup of coconut milk, skim the tops where the full fatty part of the milk is. for the watered down stuff at the bottom of the cans, save for creamy soups. heat up in a saucepan on medium heat. add in the sugar and whisk. allow it to reach full on boil, and then set the clock to 25 minutes. whisk the entire time, add the salt at the end. it will change colors, deepening lusciously. it will thicken, at your own discretion and what you want, you can take it off the heat whenever. i opted for a consistency that would make it easy to pour out, plus, i knew it would continue to cook in the oven....

6.  Pour caramel over popcorn/peanut, mix thru and spread in casserole dish. bake in preheated 250F oven for 45 minutes, every 15minutes rotating the dish and mixing it. when time is up, remove from dish and spread on wax paper/parchment on cookie sheet. allow to cool. boom.

related recipes

comments

Kathy M

5

my kids would love these