Mom's Caramel Corn (Vegan)

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

(I air-pop my popcorn, using this method 

Expect to use about 2 1/2 to three bags of popcorn if you prepare yours the way I prepare mine)

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 ; )

If any is left over, store it in an airtight container at room temperature.

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