Oscar-Worthy Caramel Popcorn

We hosted a little Oscar party last night and bet on 10 major categories with a $5 buy in.  Congratulations to our friend Sam for taking home the $40 pot! The event doubled as a vegan potluck and everyone brought over the most delicious dishes! Our friend Lauren Mote brought a rich and creamy Root Vegetable Gratin, Sam brought fresh, hand-chopped salsa and Jen, sweet and spicy Curry-Chili with homemade Corn Bread.  We (Jessica & Bridget) prepared our signature Cashew Ricotta Stuffed Tomatoes, Quinoa Collard Wraps, a Savoury Popcorn and a Caramel Popcorn.  Needless to say, it was a feast!  Everyone was quite pleased with the Caramel Popcorn and even more so after learning that it’s sugar-free. In honour of one of our favourite vegans and her Best Actress Win last night, a picture of Natalie Portman will accompany this recipe.  Natalie is definitely better to look at than the sad little photo we took of lasts night’s kernel explosion.  But oh man was it tasty!

Ingredients:

2 tablespoons coconut oil + 1/4 cup

1/2 cup organic popcorn kernels

1/2 cup brown rice syrup

1 teaspoon pure vanilla extract

1/2 teaspoon cinnamon

Method:

In a large pot with a lid, melt 2 tablespoons of coconut oil over medium heat. Line the bottom of the pot with 1/2 cup corn kernels.  Cover with a lid and wait until you hear the first few pops.  Then start gently rocking the pot back and forth over the element with your hand on the lid.  It’s done popping when the smell of fresh popcorn is strong and the pops are few and far between.  Remove from heat and toss in a large bowl.

In a small saucepan, melt 1/4 cup coconut oil.  Whisk in brown rice syrup and vanilla. Bring to a bubble and then remove from heat and pour evenly over the popcorn. Sprinkle with cinnamon and toss to coat every kernel.  You can eat it warm or for a stickier version, let cool, and then devour.  Enjoy!

~The Vegan Project

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