Vegan Chocolate Caramel Popcorn
Author:Seriously good Vegan Chocolate Caramel Popcorn! Drenched in rich, buttery salted caramel, baked until perfectly crisp & then finished with lashings of chocolate. It's totally & utterly delicious, the crispiest crunchiest popcorn you'll ever eat, and vegan/dairy-free!
Ingredients
For the popcorn
- 75g (⅓ cup) popcorn kernels
For the caramel
- ½ packed cup (100 grams) coconut sugar or dark brown sugar
- 2 tablespoons water
- 2 tablespoons vegan butter or coconut oil
- 2 tablespoons smooth nut or seed butter , I love to use tahini!
- ¼ heaping teaspoon fine sea salt
For the chocolate drizzle
- heaping ½ cup (90g grams) dairy-free chocolate chips , or the same amount from a bar
INSTRUCTIONS
- Warm a large heavy-bottomed pan with a lid, over medium heat until very hot. Pour in the popcorn kernels and put the lid on tightly. Move them around frequently by gently moving the pan. They will start popping after about 30 seconds.
- Keep watching/listening until the popping stops, then remove from the heat but keep the lid on for now just in case a rogue kernel decides to surprise you!
- Preheat oven to 300 °F (150*C) and line a large baking tray with parchment paper or a silicone liner.
- Add the sugar and water to a small saucepan and warm over a medium heat until the sugar has dissolved and it is just starting to bubble.
- Remove from the heat and add the vegan butter/coconut oil, nut/seed butter, and sea salt. Stir really well until it is smooth. It is normal to see some pale flecks throughout. If your nut butter is stiff and doesn't combine well, put the pan back over low heat for a minute or two to soften it then it should come together much easier.
- Remove the lid from the popcorn kernels and pour over the caramel. Be careful as it will be very hot. Stir to coat.
- Pour onto the lined baking tray and spread out into a thin layer. Put in the oven and bake for around 15 minutes until very crunchy and golden.
- Melt the chocolate chips over simmering water, or gently in a microwave, then use a spoon to drizzle it over the popcorn.
- Allow the chocolate to set. You can leave it at room temperature, or pop the tray inthe fridge or freezer for 5 to 10 minutes. Once the chocolate is set and hard, break the popcorn into pieces and transfer to a sealed container.
NUTRITION
Serving: 1cup | Calories: 144kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Sodium: 49mg | Potassium: 35mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg
