dairy free caramel corn
SERVES: 10-12
  • 16 cups plain popped popcorn* (about 2/3 cup kernels)
  • 1 3/4 cup organic brown sugar
  • 1/2 cup So Delicious culinary full-fat coconut milk, stirred
  • 2 tablespoons organic light corn syrup or brown rice syrup
  • 1/2 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 200 degrees. Line two baking sheets with parchment paper.
  2. Place popped popcorn into large mixing bowl, large enough to stir (make sure to remove unpopped kernels). Set aside.
  3. In medium saucepan, stir together brown sugar, coconut milk, corn syrup and salt. Place over medium heat and stir with rubber spatula, until sugar is dissolved.
  4. Bring caramel to low boil and turn heat to medium-low. Continue string caramel every few minutes, until reaches 245 degrees (using candy thermometer).
  5. Once caramel reaches 245 degrees, remove from heat and add vanilla extract. Stir until combined.
  6. Immediately poor caramel over popcorn. Stir carefully to coat, as caramel is very hot.
  7. Spread caramel corn onto prepared baking sheets. Place into preheated oven and bake 45 minutes, rotating pans every 15 minutes.
  8. Allow to cool on pans for about an hour. Break up caramel corn and store in airtight container.
*I just used an air popper to pop the popcorn, but you could also use a large pot on the stove, with about a tablespoon of oil.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2015/10/dairy-free-caramel-corn.html