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Caramel Popcorn

User Rating 5 Star Rating (1 Review)

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Caramel Popcorn

A classic confection gone dairy-free!

© 2009 Ashley Skabar, licensed to About.com, Inc.

This recipe is a cinch to make and it's terrific for little giftbags for parties and the holidays. For a special treat, after you've tossed the popcorn with the caramel, add in some chocolate chunks and nuts of your choice!

Makes 8 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

  • For the Popcorn
  • -----------------
  • 1/2 cup olive oil or grapeseed oil
  • 4 T. dairy-free soy margarine
  • 1 cup unpopped popcorn kernels
  • 1 t. salt
  • -----------------
  • For the Caramel
  • 1 cup white granulated sugar
  • 1 cup packed dark brown sugar
  • 1/2 cup light corn syrup
  • 3 T. water
  • 3 T. dairy-free soy margarine
  • 1/2 t. vanilla
  • 1/2 t. baking soda

Preparation:

1. Before beginning, set aside a large baking sheet lined with wax paper.

2. Prepare the popcorn. In a 4-5 quart stock pot with a lid, combine the oil, margarine and popcorn kernels over high heat, frequently shaking the pot back and forth to heat the kernels as evenly as possible. Once the first kernel has popped, place the lid on the pot and continue to shake the pot to keep the kernels from burning. Once the kernels have filled the pot, transfer the popped popcorn to a large bowl and toss with the salt. Set aside.

3. Make the caramel. In a large saucepan over medium-high heat (if using the same pot as the popcorn, be sure to wash and dry it out before using it for caramel), combine the sugars, corn syrup and water, mixing well until the sugar is dissolved. After sugar is dissolved, let the mixture boil, unstirred, until light amber in color, about 8-10 minutes, washing down the sides of the pot with a wet pastry brush from time to time to prevent crystals from forming.

4. Turn off the heat and add the dairy-free soy margarine and vanilla, carefully stirring to distribute the margarine. (Mixture will sputter, so be very careful!) Remove the pan from heat and sprinkle the baking soda over the mixture, stirring to distribute. Immediately, pour the caramel sauce over the popcorn, stirring quickly to distribute (caramel will harden quickly). Spread the popcorn onto the prepared sheet and allow to cool completely before serving. Popcorn will keep for 2 weeks in a dry, airtight container at room temperature.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Absolutely Delicious!!!, Member marcojl

I was searching for a recipe that would work for my children and myself who have combinations of milk, egg and nut allergies. Their camp is celebrating Cracker Jack's birthday tomorrow and will be eating Cracker Jacks. I was certain I wouldn't find a recipe that I could use, let alone have it taste so good that even my husband (allergy-free) would enjoy it. He loves Crunch 'n Munch and was very impressed with how good this recipe tasted! We added Honey Soy Nuts to it (nut allergy) and it is AWESOME! Thank you so much for this recipe! It is recipes like this that help my children lead more ""normal"" lives when it comes to food! THANK YOU, THANK YOU, THANK YOU!!!!

16 out of 16 people found this helpful.

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