Monday, April 30, 2012

Salted Caramel Corn

 gluten-free, soy-free, vegan

12 cups popped popcorn (about 1/2 cup kernels)

1 cup packed brown sugar
1/2 cup brown rice syrup
1/3 cup non-hydrogenated margarine (I used soy free Earth Balance)
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla

I only recently discovered how easy it is to make popcorn with just a stove and a pot. Upon this discovery my mind started racing with all the wonderful  flavors I could make. Naturally salted caramel was the first on my list.

So if you're like me and are unlearned in the ways of air popping popcorn, fear not! It's incredible fast and easy.  Place the kernels in a large pot over medium high heat with tight fitting lid. For 1/2 cup kernels, I used a 6 qt pot and it just fit. Keep the pot moving around the burner to avoid burning the kernel, hold down the lid, and wait for the kernels to pop. Remove from heat as the popping slows down, keeping the lid on for any remaining kernels to finish.

Pour the popcorn in a large bowl and set aside while making the caramel sauce.

Preheat the oven to 250 degrees F and lightly oil two baking sheets.
In a medium sized pot combine sugar, brown rice syrup, and margarine over medium heat.

Stir together and bring to a boil. Let boil for five minutes, stirring once.

Remove from heat and add baking soda, salt, and vanilla. Immediately pour over the popcorn slowly while mixing it in with the other hand. Once well combined spread out into single layer onto prepared baking sheets. Sprinkle with a couple pinches of good sea salt and bake for 45 minutes, stirring every 15 minutes. Remove from oven and stir once more. Let sit for 10 minutes and enjoy!

When completely cool store in an airtight container. Popcorn will last for a week.

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