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Monday, February 25, 2013

caramel popcorn {vegan}

Caramel Popcorn {vegan}

The circus arrives without warning.
No announcements precede it, no paper notices on downtown posts and billboards, no mentions or advertisements in local newspapers. It is simply there, when yesterday it was not.
And the black sign painted in white letters that hangs upon the gates, the one that reads:
Opens at Nightfall
Closes at Dawn

The circus looks abandoned and empty. But you think perhaps you can smell caramel wafting through the evening breeze, beneath the crisp scent of the autumn leaves. A subtle sweetness at the edges of the cold.
~ Erin Morgenstern, The Night Circus

Caramel Popcorn {vegan}

vegan caramel popcorn
as inspired by dinners for winners

this is my submission for Bunny Eats Design's Our Growing Edge. since going dairy free i've been also caramel free. i've been wanting to make a vegan version for awhile without the use of soy margarine and i think i've done it. you should too.

our-growing-edge-badge

1/2 cup kernels (organic arrowhead mills)
2 TBL canola oil (or anything neutral with high smoke point, like grapeseed or sunflower seed)
pop on stovetop in a 7qt cast aluminum caldero pot. heat up oil at medium high temp, throw in a few kernels & wait for them to pop. that's when the oil is hot enough. add the rest of the kernels and shake to coat. put on lid with slight crack so that steam can escape. (but not so big that kernels fly out) approx: 5mins.
when kernels stop popping, it's done.

roast up 1 cup of raw unsalted peanuts, either in a frying pan or casserole dish in the oven at 350, about 10mins.

in the same casserole dish, mix up the roasted peanuts and popcorn. set aside while the caramel sauce is being made.

caramel sauce
adapted from oh, lady cakes

2 cans of FULL FAT organic coconut milk, fridged over night
3/4 cup raw turbanado sugar
pinch of salt

measure out 1 1/2 cup of coconut milk, skim the tops where the full fatty part of the milk is. for the watered down stuff at the bottom of the cans, save for creamy soups. heat up in a saucepan on medium heat. add in the sugar and whisk. allow it to reach full on boil, and then set the clock to 25 minutes. whisk the entire time, add the salt at the end. it will change colors, deepening lusciously. it will thicken, at your own discretion and what you want, you can take it off the heat whenever. i opted for a consistency that would make it easy to pour out, plus, i knew it would continue to cook in the oven....

pour caramel over popcorn/peanut, mix thru and spread in casserole dish. bake in preheated 250F oven for 45 minutes, every 15minutes rotating the dish and mixing it. when time is up, remove from dish and spread on wax paper/parchment on cookie sheet. allow to cool. boom.

Caramel Popcorn {vegan}

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5 comments:

  1. Oh I love that you can make vegan caramel, brilliant!

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  2. Yum! I love how this looks like indulgence but is vegan at the same time. You are an evil genius. P.S. Thanks for submitting to Our Growing Edge!

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  3. wow, this just looks out of this world. i always loved caramel corn growing up. i think the peanuts were always my favorite part- i remember always thinking there was never enough. i could see myself eating this entire recipe in one sitting!

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  4. you are so great for this vegan version! i didnt know it could be done! fantastic. i'm sending the link to my friend who can't have even a speck of dairy. hurray, you! and so gorgeous, too.

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  5. I love these photos. A little mysterious, yet inviting. Kind of like the circus...

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