|Mom's Caramel Popcorn (Vegan)|
About 25 years ago, my sister was in a club called "Mothers' Group." One of the activities they did each meeting was having a snack, and sending each member home with a copy of the recipe. I often went with her, and this was one of the recipes that was shared. It became a family favorite, and I often made it for our Mom - who loved it. Hence the title "Mom's Caramel Corn." Today would have been Mom's Birthday - so I thought this was the perfect time to share a favorite recipe of hers.
I veganized the recipe, but it still tastes the same.
Mom's Caramel Corn
Put 15 cups popped corn in a very large pan, or in 2 9x13 pans
Expect to use about 2 1/2 to three bags of popcorn)
Heat in Caramel Syrup in saucepan over medium heat
until bubbles form on surface, stirring frequently:
1 cup Brown Sugar
½ cup Vegan Buttery Spread, such as Earth Balance (recipe originally called for Dairy Butter)
¼ cup Light Corn Syrup
½ tsp Salt
Remove from heat and stir in
½ tsp Baking Soda (this will significantly lighten the color of the caramel as you stir it in)
Pour Caramel Syrup over Popped Popcorn in Pans,
Bake 200 degrees Fahrenheit 1 hour, stirring every 15 minutes to break up clumps and evenly coat corn. This step crisps the caramel on the corn.
Cool briefly (just so it doesn't burn anyone) & munch! This is exceptionally good while still warm, but you won't be disappointed with it when it's cold, either ; )