There’s something irresistibly comforting about caramel popcorn. It’s a snack that conjures up memories of movie nights and carnivals, but what if you could recreate that magical experience at home with a twist? Our vegan-friendly Tony Ferguson Caramel Popcorn recipe uses plant-based ingredients and is perfect for gatherings, movie nights, or when you need a little something special.
Ingredients:
- 6 tablespoons vegan butter (or margarine if you’re not making it vegan-friendly)
- ½ cup golden syrup
- 3 tablespoons coconut milk (or your choice of milk)
- 2 tablespoons smooth nut butter
- ½ teaspoon pure vanilla extract
- ½ teaspoon baking soda
- A pinch of salt
- 2 bags Tony Ferguson Microwave Popcorn Lightly Salted
Method:
- Prepare Microwave Popcorn: Remove plastic wrapping, unfold the bag, and place it face-down in the microwave centre. Microwave on high for 2-4 minutes, depending on your microwave wattage. Listen for popping to slow to 1-2 seconds between pops. Remove and let stand for 30 seconds. Open the bag carefully by pulling diagonally at the corners, being mindful of the hot steam.
- Make the Caramel Sauce: Melt vegan butter or margarine in a saucepan until golden. Whisk in golden syrup, vanilla, and salt. Reduce heat, add nut butter, and stir until thick. Mix in coconut milk and baking soda; it will bubble. Whisk until smooth, then cool slightly.
- Coat the Popcorn: Divide popcorn into two bowls. Drizzle with caramel, mixing gently to coat. Spread on a baking tray.
Bake and Serve: Bake at 175°C (350°F) for 25-30 minutes. Cool slightly on the tray for crispy results, then break into pieces and enjoy.
Our Tony Ferguson Caramel Popcorn is not only a vegan take on a classic treat but also incredibly delicious. Stored in the fridge, it remains crispy and delightful for days, making it a convenient snack to have on hand. So next time you’re planning a movie night or just want something sweet and satisfying, give this recipe a try – your taste buds will thank you!