I’m not a big fan of crunchy, crispy, caramel corn. I like mine warm, gooey, and slightly salty with a hint of vanilla. It’s a totally different experience than regular caramel corn. It seems lavish and special. Because it is special. It’s not one of those desserts you make all the time because frankly, it would just seem so wrong to eat it on a weekly basis. But when you do decide to splurge, it’s worth every gooey, morsel. The caramel is cooked just enough so that it attaches itself to the popcorn but not too much so it can stay gooey. Warm, rich caramel, with a hint of vanilla and a few sprinkles of sea salt, trust me, you won’t be disappointed.
Dairy Free Caramel Corn
*Please remember, melted sugar is very dangerous! It continues to burn when it hits the skin and can cause major damage. Use caution when making this recipe and please don’t involve your little ones in the caramel part of the recipe.
1 Medium Bowl of Plain Popcorn, seeds/kernels removed from bottom of bowl
About 1/2 Cup Dairy Free Butter
About 3/4 Cup Dark Corn Syrup
About 2 Large Handfuls of Dark Brown Sugar
Pure Vanilla Extract
Pop the corn and remove all seeds and hard kernels from the bottom of the bowl. I use two bowls. Pop into one and shake it until all of the un-popped kernels go to the bottom. Then carefully scoop out the fluffy corn into another bowl leaving the hard pieces behind.
Place the butter, corn syrup, and dark brown sugar in a large skillet.
Stirring constantly, heat on medium until boiling. Stop stirring and continue to boil for 5 minutes.
Remove from heat and add about 2 teaspoons of vanilla, stir.
Pour half of the caramel mixture over the bowl of popped corn. Sprinkle with sea salt and toss carefully with a wooden spoon. Poor the remaining caramel over the popped corn and sprinkle with another layer of sea salt.
The stirring cools the caramel corn so at this point, it’s safe to eat.
That is one of my favorite things! Thanks for the recipe.
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