As far as culinary arguments go, the age-old “salty or sweet” popcorn debate goes way back. I always hated sweet popcorn as a child, but now I’m an adult, I’ve been tempted over to the sweet side as strange hybrid flavours are really coming into fashion.
Now, I love my popcorn with both salty and sweet flavours, so salted caramel is really the best topping I could choose for movie nights, and it’s so easy to make a vegan version. In fact – partly because I love coconut so much – the coconut milk variety of caramel sauce tastes even better to me than the regular dairy type!
So if you’re a vegan who really misses caramel, it only takes five minutes to make this sauce, and it can be used for so much more than popcorn; why not mix it into porridge, dribble it on pancakes, or add it to the top of your next brownie batch?
As a side note, this recipe is good for around one to two people, but if you want to serve more, just double or triple the recipe. As long as you have the same amount of coconut cream to maple syrup it shouldn’t go far wrong!
Around 50g of popping corn or one serving of ready-to-go popcorn
One tablespoon of vegetable oil
150ml of coconut cream
150ml of maple syrup
One teaspoon of salt
- To make the popcorn, heat the oil in a saucepan, put the popping corn kernels in the pan and put the lid on. After around a minute or two you should hear some popping! Once the popping subsides slightly (but hasn’t completely stopped), take the popcorn off the heat or it will burn.
- To make the caramel sauce, heat the coconut cream, maple syrup and salt in a saucepan over medium heat, stirring frequently. After 5 to 10 minutes, the sauce will thicken up and become nice and sticky.
- Put the popcorn in a bowl and drizzle the sauce over the top!