Tuesday, 27 January 2009
I've never made caramel corn before, even before being vegan so had no idea how this would work out. I'm pleased to say it was perfect, absolutely delicious and really very easy. They turned out nice and crisp on the outside and not at all sticky or chewy, with great flavour. I am sorry to say that I did use an ingredient that is not readily available here in the UK - corn syrup. I get mine online as I do use it often and feel it really cannot be substituted very well. I have seen others using maple syrup in place of it but I wouldn't recommend golden syrup, it may work in this but I know I tried replacing corn syrup with golden once when making butter tarts and it was an absolute disaster! So, if anyone tries this with replacing the corn syrup please let me know how you fared and I'll update this. Thanks!
4 cups freshly air popped corn
1/4 cup lightly packed brown sugar, I used light muscovado sugar
2 Tbsp vegan margarine
2 Tbsp light corn syrup, I used Karo with added vanilla
1/8 tsp salt
1/8 tsp vanilla
1/8 tsp baking soda
Preheat the oven to 150C and lightly butter a non-stick pan and sides. Place the margarine, sugar, syrup and salt in a saucepan and stir while bringing to the boil. Boil gently for 1 minute without stirring. Remove from heat and stir in the vanilla, then the baking soda - it will foam up here. Tip the popcorn into the pot and gently fold in making sure the corn is covered. Transfer to the greased pan and spread out. Bake for 5 minutes, remove and stir - it should change from being cloudy and foamy to clear and darker. Bake for another 5 minutes where again it should foam up a bit more. Remove and stir again where it will be clear again. Transfer to a large plate and gently seperate with your hands while it cools, being careful of course as it will be hot. (I've got tough hands.) Let cool and serve. We get 3 servings out of this (1 for each of us) so double as you need, it's quite rich so you wouldn't want loads.