Caramel Almond Corn

by Holladay Allen

Native Foods Cafe

 

Caramel corn is
awesome.   And with a little
extra salt, it is really awesome. 
I like to use it as a topping for vanilla ice cream or just mix it into homemade
coconut whipped cream
.  The almonds
add a nice nutty flavor and texture… to change it up a bit.  Chopped chocolate pieces are really
good too…

 

Caramel Almond Corn

 
Photo-1Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan caramel corn

¾ cup brown vegan
sugar

3 TBSP water

4 TBSP vegan butter

¼ cup brown rice syrup (maple would work too)

1 tsp vanilla

1 tsp sea salt

½ cup sliced almonds,
roughly chopped (optional)

 ½ cup popcorn, unpopped

 

Pop popcorn, then
sprinkle with a bit of sea salt. 
Combine brown sugar, water, butter and brown rice syrup in
saucepan & bring to a boil. Cover and boil on medium-low for 3 minutes, stirring often.  Remove from heat, then add vanilla, sea salt and almonds. Let caramel sauce cool just a
tad, stirring constantly with spoon. Pour over popped popcorn in a bowl, and
toss with popcorn until well combined and glazed. Let cool and enjoy!  You can also bake for around 30 minutes
at 250ish if you want it to get a bit crunchier and more candy-like.

 

Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan caramel corn

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