Vegan Caramel Corn

This year I am hosting Thanksgiving dinner for the very first time! So consequently I am extremely busy this week getting ready for the holiday. That means, I don't really have time to type much about this recipe. I will say, however, that it is surprisingly easy to make. Also, if you're looking for some good ideas on holiday goodies to make for friends and family, this caramel corn makes for a fantastic gift. (Not to mention, you can make way more caramel corn for a fraction of the cost of pre-made caramel corn bought from the grocery store. Plus it tastes much better homemade!)

Additionally, if you're looking for a light dessert to make for Thanksgiving day to follow up your hefty holiday meal, this is a great alternative to the traditional heavy Thanksgiving desserts.

I warn you though, this dessert is EXTREMELY snackable! My husband and I had to fight ourselves from eating the entire batch in one sitting.

Vegan Caramel Corn

Ingredients:
14 cups popped popcorn
1 cup dry roasted peanuts (optional)
1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/2 cup non-hydrogenated, nondairy butter
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla

Lightly grease a shallow pan, such as a roasting pan.

Place the popped popcorn in the pan. Add the peanuts, if using, to the popped corn. Set aside.

Preheat the oven to 250 degrees.

Combine the brown sugar, corn syrup, butter, and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes, stirring constantly.

Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pan, and stir to coat. Don't worry too much at this point about getting all the popcorn coated.

Bake for 1 hour, removing the pan every 15 minutes and giving the popcorn and nuts a good stir. Line the countertop with waxed paper. Dump the popcorn out onto the waxed paper and seperate the pieces. Allow to cool completely, then store in an airtight container or resealable bag.

**Tip: Give the popcorn an entire hour in the oven, stiring every 15 minutes, otherwise the caramel will be too sticky and difficult to eat.

P.S. Love the vegans in your life. Since Thanksgiving is known for not being very vegan friendly at all, you can at least offer them a delicious dessert!