Wednesday, January 16, 2013

Vegan Caramel Corn

You can even add your own prizes!
Vegan Molasses Tahini "Caramel" Popcorn
Molasses tahini coated "caramel" popcorn.
Cracker Jacks are one of those "accidentally vegan" foods I care not to eat. Plus the prizes are garbage these days. When I was a kid it was all whistles and rings and tiny rubber animals in little plastic domes; now its just slips of paper with word games and tiny temporary tattoos?? Come on. We can do better than that. Make your own! Bundle these up and add your own prizes for tasty and healthy party favors. Or, forget everyone else, just bundle them up and add prizes for yourself. Who among us can say that their day wouldn't be made better by finding a shiny little plastic trinket in their afternoon snack? This is not a guilty little indulgence; molasses tahini popcorn is a surprisingly healthy treat. The blackstrap and tahini are both loaded with viatmins, and coconut oil? Yes please. You can use a regular molasses, but I encourage you to splurge for the blackstrap; its a nutritional powerhouse and has a much richer flavor. I pop my popcorn on the stove top with coconut oil, both delicious and fragrant, but an air popper could be used instead. If popcorn balls are your thing, this is the recipe for you; they are easy to form and store perfectly.

Organic popcorn kernels, off the pantry shelf and ready for popping.

Vegan Molasses Tahini "Caramel" Corn

(makes about 6 cups, prepared)

1c of unpopped popcorn
3tbsp of non-hydrogenated
virgin coconut oil
1/4c unsulphured
blackstrap molasses
1/4c tahini
1/4tsp salt

1/4c salted or
unsalted peanuts

If preparing popcorn on the stove top:

Heat 2tbsp of coconut oil in heavy bottomed pot with lid over medium high heat.
Once oil has melted, add popcorn and cover pot.
As popcorn begins to pop, shake pot back and forth over the burner a couple few times, this will prevent the popcorn from burning.
When popcorn popping slows to a few seconds between pops, remove pot from heat.

Measuring out organic virgin coconut oil for corn popping.

Let sit until popping stops.
Uncover and set aside.

Preparing molasses tahini sauce:
In a small saucepan, heat remaining 1tbsp of coconut oil over medium low heat.
Add molasses, tahini and salt, whisk to combine.
Reduce heat to low.
Continue to whisk mixture until it is well incorporated and softened, about 2-3 minutes.

Remove from heat.

Position rack in center of oven and
preheat to 350 degrees.

Drizzle molasses tahini mix into the popcorn, using a large spoon to stir as you go.

Once all the molasses tahini mix has been added, continue to stir until well distributed.

There will be some areas of the popcorn with more
molasses tahini mix and some with less.
Once the molasses mix has cooled slightly, I like to go in with my hands
and mix everything together a little bit better.
If adding peanuts, stir them in.

Spread your coated popcorn onto a baking sheet.
Bake on the center oven rack for 5-6 minutes.
Remove from oven and allow to cool completely.
Store in an airtight container.

If making popcorn balls:
Grab a hand full of popcorn mix, about 1/3 cup,
and form loosely into a ball.
Placed formed balls on a cookie sheet.
Bake at 350 for 5-6 minutes.
Remove from oven and allow to cool completely.
Store in an airtight container at room temperature.

Oh yeah.

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