Caramel Corn

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Recipe submitted by friend

Laura - 04/26/03

Caramel Corn

Ingredients (use vegan versions):

1/2 to 3/4 cup brown sugar
3 tablespoon water
1 tablespoon soy margarine
1/4 teaspoon vanilla
1 bag (3.5 oz) popcorn

Directions:

Variation: sub peanut butter (or other nut butter) for margarine (increase the amount). Add some cinnamon. Experiment.

Combine brown sugar, water, and butter in saucepan; bring to a boil. Cover and boil (over med-low to low) for 2-3 minutes. Remove from heat, add vanilla. (Meanwhile, be popping popcorn). Let caramel sauce cool just *slightly*, stirring constantly with spoon. Poor over popped popcorn in a BIG bowl, and toss/fold with wooden spoon until well combined and glazed. Let cool (it helps to put it in fridge), and it gets nice and crunchy. OR, if you simply can't wait, dive in immediately- but it will be wet and messy.

Serves: 3?

Preparation time: 5 minutes+

Thank you for the delicious recipe. I love it. I do have a sweet tooth. But this recipe is a refreshing change from any caramel popcorn product I have had without the high sugar content. For myself, I threw in unsalted nuts, almonds. I will try it with soynuts next. Thanks again.

Archived comment by: puckbunny

This is a lifesaver. Whenever I need something that is sweet and junk food, I make a bag of caramel corn

Archived comment by: katica

Oh, boy...this stuff is incredible...I added salted peanuts and it tasted fab! My husband has actually requested that I NOT make it again- he ate so much that he actually felt kinda sick. *ggg*

Archived comment by: moi

This is super yummy. I added 1 Tbs maple syrup and used 2 tsp of oil (I didn't have any margarine). I will definitely make it again!

Archived comment by: rachmouse

Cinnamon is delicious! Try spicing it up by adding powdered ginger! Double the recipe to serve to a group. Thanks!

Archived comment by: ivy100


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Bohemian_Vegan

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Re: Caramel Corn

« Reply #1 on: April 28, 2006, 02:07:05 PM »

;DYummy! I used coconut milk in place of the water and coconut oil in place of the margerine. It was delicious! Next time I make it I'm definitely adding almonds!
:PRock On!


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ohmeghan27

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Re: Caramel Corn

« Reply #2 on: November 11, 2006, 02:44:53 PM »

Delicious! Grin


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NewToThisVegBiz

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Re: Caramel Corn

« Reply #3 on: February 06, 2007, 03:50:46 PM »

I am new to the whole vegan thing... Been staying with my vegan boyfriend and exploring new recipes and stuff. I am preggers, and having the worst sweet tooth, and all he has around is popcorn... Go figure.

I stumbles across this recipe and was elated! I used popcorn popped in olive oil, which I thought might be weird, but it wasn't. When I made the caramel syrup I added another tablespoon of water(thought it might stretch further... I made oodles of popped corn) and a gigantic spoonful of all natural organic peanut butter, as well as adding a generous splash of blackstrap molasses and a little salt, and it turned out freakin' awesome!


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AliAli009

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Re: Caramel Corn

« Reply #4 on: February 09, 2007, 11:26:59 PM »

I doubled the liquid mixture, so my popcorn mixture was a little bit softer, and not as crunchy. It was wayyyyy better than regular crunchy caramel corn. Delicious.

Oh yeah, I forgot to mention, I added some almonds.


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nhyhsh

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Re: Caramel Corn

« Reply #5 on: April 02, 2007, 09:44:16 AM »

This sooooo good. I made enough for 9 people and everyone got hearty helpings. This is a keeper!


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weelittlebuddy

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Re: Caramel Corn

« Reply #6 on: May 13, 2007, 12:04:10 PM »

Really good! My boyfriend and I made our own popcorn on the stove, popped in extra virgin olive oil. We used PB instead of the margarine and it was sooo good! We both loved it!

Thanks for such a great recipe. I will definately make it again.


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harlowgirl

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Re: Caramel Corn

« Reply #7 on: July 22, 2007, 11:24:00 AM »

Thanx for the recipe. I think I may need some guidance - I made this recipe, put it into the fridge so it would harden and get a bit crunchy and it never did...
It was good, don't get me wrong, but the popcorn got really soggy and after an hour or two in the fridge, it was just cold and soggy. Any suggestions?
Undecided


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earthmother

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Re: Caramel Corn

« Reply #8 on: July 22, 2007, 01:23:39 PM »

When I made this it took much longer than an hour or two for it to harden up. I want to say it was soggy most of the day that I had made it and it wasn't until the next day it became hard & crispy.


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gabriel_urmen

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Re: Caramel Corn

« Reply #9 on: November 12, 2007, 06:44:43 PM »

i used peanut butter instead of the margine and added some sherrdies and applepie spice .its now a favorite in my lunch bag.....yummmy


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laur b.

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Re: Caramel Corn

« Reply #10 on: December 29, 2007, 04:44:47 PM »

this was reeeeeally good. i recently started popping fresh organic kernels on my stovetop, and made this twice in two days because it's so easy. i started with 1/3 cup of unpopped kernels.
i prefer it with the lesser amount of sugar. also, i didn't have the patience either time to let it completely cool. today it was in the fridge for a couple hours and it was still wet and gooey. But the taste seemed to sink in as it sat, so it tasted great. next time i'll try to let it cool out of the fridge or maybe set it on wax paper so it won't be so wet.

wish i had some peanuts cause it'd be like cracker jacks.


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ponycakes!

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Re: Caramel Corn

« Reply #11 on: January 01, 2008, 12:02:55 PM »

yum! i put this in the oven for about..an hour i think..at..shoot.
i dont remember the temperature..but it wasnt that high 200F i think it was..and it got nice and crunchy.
my mom and dad said it was good but not as good as garrett caramel corn (it's a chicago thing..soooo good ..drooooool Grin

i dont think its vegan, unfortunately Cry

).
very yummy though!


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angel72

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Re: Caramel Corn

« Reply #12 on: February 28, 2008, 08:53:42 AM »

GREAT STUFF!!! it's 100 times easier then making carmel corn the only way i really knew how to.. (over the oven turning the stuff for about 2 hours!) Everyone loved it.. Great late night treat.. thanks..


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laur b.

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Re: Caramel Corn

« Reply #13 on: May 18, 2008, 08:53:00 PM »

Quote from: harlowgirl on July 22, 2007, 11:24:00 AM

i had this problem too, but remedied it today by baking the popcorn after i poured the caramel over it. i stole the technique from a different caramel corn recipe on this site (http://vegweb.com/index.php?topic=12961.0). i recommend baking at 200 degrees for 20-30 minutes. stir after 15 minutes and then check it and stir every 10 minutes after that until it's done how you like. mine was perfectly dried and crunchy after about 25 minutes.


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laur b.

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Re: Caramel Corn

« Reply #14 on: May 18, 2008, 08:57:05 PM »

just realized that ponycakes! already posted about baking at 200 to get it dry & crunchy...


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