Vegan Caramel Corn and Social Media Club Tacoma

Photo credit: Brian Johnson

I was thrilled to be asked to participate in the Social Media Club of Tacoma’s latest event at Bluebeard Coffee, which was all about food blogging.

Joining me on the panel was Dawn Quinn of Vegan Moxie, Marisa Mezs of Clearance Cuisine and Roxanne Cooke of RoxanneCooke.com.

Photo credit: Kevin Freitas

We talked generally about food blogging and all the fun things that go along with it, such as photography, social media and opportunities we’ve had because of our blogging.

Each of us panelists brought a treat to share. Roxanne brought awesome chocolate chip cookies. Dawn made some really tasty vegan banana walnut bread. Marisa brought an array of goodies, including something I haven’t tried: Biscoff Spread (deliciously cinnamony).

Photo credit: Kevin Freitas

It was a really fun event, and I was so happy to be able to chat with other folks about blogging, social media and one of my favorite topics, Tacoma.

When I was thinking about what to bring to the event, I needed something I could make the day before that would store well overnight, and also that all types of eaters (vegetarian, vegan, gluten-free) could eat. It turned out better than I ever thought, and it’s going to be one of my staple recipes for sure.

Seemed like the perfect time for caramel corn. Let’s be honest, it’s always the perfect time for caramel corn.

Homemade Vegan Caramel Popcorn
Adapted from PETA
Makes about 10 cups

10 cups popcorn, popped
1/2 cup so-based margarine (such as Earth Balance)
1 cup brown sugar, packed
1/4 cup corn syrup
1/2 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. baking soda

Preheat the oven to 250°F. Grease a large baking pan with a generous amount of margarine and set aside.

Put the popped popcorn in a large bowl and set aside.

In a heavy saucepan, combine the margarine, brown sugar, and corn syrup and whisk over medium heat until the margarine melts. Bring to a boil and let cook, without stirring, for about 4 minutes, or until the mixture reaches 255°F on a candy thermometer.

Remove from the heat and stir in the vanilla, salt, and baking soda, then gradually pour over the popcorn and nuts. Stir well to coat all the popcorn kernels.

Pour the popcorn into the baking pan and place in the oven. It’s okay if it’s not in one layer. It’s hard to fit it all on the pan.

Cook for about 45 minutes, stirring often (I stirred every 15 minutes). Remove from the oven, let cool slightly, and then break it up with your hands (otherwise it will be all clumped together). Let cool completely before storing.

Author: Adrienne | Categories: Home Cooking + Recipes, Leftovers | Comments: 1

One Comment

  1. Posted July 9, 2012 at 4:26 PM | Permalink

    OMG!! I love this recipe

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