Dairy free caramel corn

• Vegan
• Gluten free

• Canned Goods

  • 1/2 cup So delicious culinary full-fat coconut milk

• Condiments

  • 2 tbsp Corn syrup or brown rice syrup, organic light

• Baking & Spices

  • 1 3/4 cup Brown sugar, organic
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla extract, pure

• Snacks

  • 16 cups Popped popcorn, plain

Found on sarahbakesgfree.com

Ingredients

• 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

Directions

• Preheat oven to 200 degrees. Line two baking sheets with parchment paper.
• Place popped popcorn into large mixing bowl, large enough to stir (make sure to remove unpopped kernels). Set aside.
• 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.
• Bring caramel to low boil and turn heat to medium-low. Continue string caramel every few minutes, until reaches 245 degrees (using candy thermometer).
• Once caramel reaches 245 degrees, remove from heat and add vanilla extract. Stir until combined.
• Immediately poor caramel over popcorn. Stir carefully to coat, as caramel is very hot.
• Spread caramel corn onto prepared baking sheets. Place into preheated oven and bake 45 minutes, rotating pans every 15 minutes.
• Allow to cool on pans for about an hour. Break up caramel corn and store in airtight container.