Oh man this is some dangerously yummy stuff! If you're anything like me you won't be able to stop until it's all gone. I adopted this recipe from one I found in VegNews Magazine. I love the combination of caramel and salt so I added Himalayan Pink Sea Salt to the vegan caramel, it adds a whole other level of irresistibility! Perfect for a cold and cloudy day at the movies!
4 cups popcorn (popped fresh is best)
1/4 cup earth balance margarine
1 tbsp. olive oil
1/2 cup brown sugar (vegan versions available at Whole Foods)
1 tbsp maple syrup
1/2 tsp baking soda
1 1/2 tsp quality sea salt, medium to fine ground
1/3 cup melted vegan chocolate chips
Lay a piece of wax paper on a cookie sheet and heat oven to 250 degrees. Spread popped popcorn evenly on sheet.
Melt together earth balance and olive oil, add brown sugar, maple syrup and sea salt and bring to a low boil. Let boil without stirring for 3-5 minutes until caramel color appears. Remove from heat and stir in baking soda. It's OK that the mixture reacts to the baking soda, it helps it to mix evenly over popcorn. Pour carefully over popcorn and mix with plastic spatula. Be very careful not to get your fingers in there! The caramel is very hot and will stick to your skin. No fun!
Stick it in the oven for 45 minutes, mixing every 15 minutes to even out the caramel and dry out the popcorn. Then drizzle with melted chocolate. Let cool and devour!
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