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Vegan Caramel Popcorn

May 22, 2018

This popcorn is dangerously good. Danger.ous.ly.

 

We're all about having popcorn as a healthy snack, and sometimes you gotta jazz it up with some extra flavours. Sure, this recipe includes oil and sugar -- but not nearly as much as the store-bought version, or even some other blog recipes we've come across. Plus c'mon, popcorn is so much more exciting when you give it your own twist now and then. 

Two important things to take note:
1. the popcorn may become soggy if the maple syrup & oil mixture isn't cooked long enough, so patience is key! 

2. keep an eye on the popcorn so it doesn't over-cook (pretty please)! If this happens, the sugar will burn pretty quickly (and you'll be able to smell it).

 

Did you know: 3 cups of popcorn provides around 4g of fibre - which is equivalent to a standard slice of whole grain bread. Popcorn is a wonderful alternative to other snack foods such as chips or salty crackers. 

 

Watch How To Make It Here

This recipe starts at 5:53 

Enjoy!

Vegan Caramel Popcorn

Recipe PDF

▸ ▹ Vegan, gluten-free, nut-free

Yield: 4 servings

Prep Time: 3 min

Cook Time: 7 min

Total Time: 10 min + 15 min cooling time

 

INGREDIENTS

2 tsp (10 mL) refined coconut oil*

1/2 cup (85 g) popcorn kernels 

 

1 Tbsp (15 mL) refined coconut oil

3 Tbsp (45 mL) maple syrup

2 tsp (10 mL) pure vanilla extract

1/4 tsp baking soda

Sprinkle of cinnamon 

Pinch of salt

 

Directions

  1. Add 2 tsp coconut oil into a deep pot with a lid over medium high heat. Add popcorn kernels and cover. Shake the pan back and forth every 20 seconds or so to heat uptake kernels evenly. After 2 minutes, it should start to pop. When popping slows, remove from heat. 

  2. In a saucepan, place remaining coconut oil and maple syrup. Boil for 2 minutes (see note below**), then remove and stir in vanilla, baking soda, cinnamon and salt. Drizzle over popcorn and toss to coat. Spread out the popcorn onto parchment paper to cool for 15 minutes. Enjoy!
     

Notes

  1. *We used refined coconut oil because it does not impart the flavour of coconuts to the popcorn. 

  2. ** Don’t cook for too little time, as the sugar and oil won’t harden and crisp when added to the popcorn (this results in a soggy-texture). You also want to be careful not to over-cook as the sugar can burn. 

  3. Storage: best if enjoyed immediately, otherwise store in an airtight container for up to 2 days.

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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