Popcorn is such a wonderful thing, isn’t it? I truly believe I am a happier person because I eat it every night.
This tasty, strange snack has been a very important part of my life, considering I have loved it dearly from the very start. I’ve since evolved from the microwavable stuff I used to eat as a kid to the highest quality air-popped popcorn money can buy. I don’t (openly) judge people on many things, my exception being popcorn. If I see you consuming sub-standard, cancerous microwavable popcorn, I will readily tell you that you are making the biggest mistake of your life.
I know it’s harsh, but it’s my calling to make sure no one compromises on popcorn.
Since it’s my calling, I knew I would stop at nothing until I created the perfect fall popcorn. And since I have a soft spot for vegans, I accepted the challenge of making it vegan-friendly as well. Not to sound too braggy, but I am really, really proud of this.
This recipe took research and a few tries to get right, which is not my style at all. I’m more of an “I’ll just wing it and I have a feeling it’ll turn out amazing” sort of person. And when it comes to food, most of the time that attitude works wonders for me.
But caramel involves this tricky thing I never understood called science. It’s why I tend to stay away from baked goods… It takes all the fun out of it if I can’t just throw whatever/however much I want into the bowl. But even though I had to measure things, this caramel corn was worth it in the end. Here’s all you’ll need to know:
- Make the popcorn before anything else. Give it time to cool. Pouring hot caramel on hot popcorn leaves you with a big deflated mess (ask your nearest scientists why).
- Stir the caramel often, burnt caramel isn’t fun and even less fun to try and scrape out of a pot.
- Give yourself a minute or two between pulling the caramel off the heat and pouring it on the popcorn.
- Bake for the full 35 minutes. It helps give the caramel coating a nice, smooth crunch.
There you have it. Now, go forth and impress all your fall-loving friends (even those weird vegan ones).
Vegan apple cider caramel corn
Ingredients
- 1/2 cup unpopped popcorn
- 2 cups apple cider
- 1/2 cup coconut oil plus 1 Tbsp
- 1 cup brown sugar
- 1/4 cup maple syrup
- 1 Tbsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla
Instructions
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Pop popcorn using an air popper, a Whirley Pop (THE BEST), or in a large pot with a lid (Shake often so it doesn't burn!). Use the 1 tbsp coconut oil if using either of the second two options.
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Spread popcorn out on a large baking sheet lined with parchment paper to cool. It is very important the popcorn has time to cool before adding the caramel.
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In a small saucepan, bring apple cider to a boil. Lower the heat slightly, but continue to boil, stirring occasionally, until about half the size. About 15 minutes. Set aside in a small bowl.
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Preheat oven to 275 degrees.
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In a medium saucepan combine coconut oil, brown sugar, maple syrup, cinnamon, and salt. Cook until combined, then add in apple cider "syrup."
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Bring mixture to a boil and stir often for five minutes. Remove from heat and add vanilla and baking soda, stirring as the baking soda reacts. Wait two minutes after pulling the caramel from the heat before pouring over popcorn.
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Either on the baking sheet or in a large bowl, pour the caramel over the popcorn and coat evenly. On the parchment-lined baking sheet, bake for 35 minutes.
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Let cool and break apart larger pieces if desired. Store in an air-tight container for up to one week.
