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Caramel Corn

What you need: 

1/2 to 3/4 cup brown sugar
3 tablespoons water
1 tablespoon vegan margarine
1/4 teaspoon vanilla
1 bag (3 1/2 ounce) popcorn

What you do: 

1. Combine brown sugar, water, and butter in saucepan; bring to a boil. Cover and boil (over medium-low to low) for 2-3 minutes. Begin popping corn.s
2. Remove sugar mixture from heat, and add vanilla. Let caramel sauce cool just slightly, stirring constantly with spoon. Pour over popped popcorn in a large bowl, and toss/fold with wooden spoon until well combined and glazed.
3. Let cool (it helps to put it in fridge), and it gets nice and crunchy. Or if you simply can't wait, dive in immediately, but it will be wet and messy.
You can also substitute peanut butter (or other nut butter) for margarine (increase the amount), and add some cinnamon. Experiment.

Preparation Time: 
5 minutes
Cooking Time: 
Recipe Category: 


yum! i put this in the oven for hour i
i dont remember the temperature..but it wasnt that high 200F i think it was..and it got nice and crunchy.
my mom and dad said it was good but not as good as garrett caramel corn (it's a chicago thing..soooo good ..drooooool  ;D i dont think its vegan, unfortunately  :'( ).
very yummy though!


this was reeeeeally good. i recently started popping fresh organic kernels on my stovetop, and made this twice in two days because it's so easy. i started with 1/3 cup of unpopped kernels.
i prefer it with the lesser amount of sugar. also, i didn't have the patience either time to let it completely cool. today it was in the fridge for a couple hours and it was still wet and gooey. But the taste seemed to sink in as it sat, so it tasted great. next time i'll try to let it cool out of the fridge or maybe set it on wax paper so it won't be so wet.

wish i had some peanuts cause it'd be like cracker jacks.


i used peanut butter instead of the margine and added some sherrdies and applepie spice  .its now a  favorite in my lunch bag.....yummmy :)


When I made this it took much longer than an hour or two for it to harden up.  I want to say it was soggy most of the day that I had made it and it wasn't until the next day it became hard & crispy.


Thanx for the recipe.  I think I may need some guidance - I made this recipe, put it into the fridge so it would harden and get a bit crunchy and it never did...
It was good, don't get me wrong, but the popcorn got really soggy and after an hour or two in the fridge, it was just cold and soggy.  Any suggestions? 


:) Really good!  My boyfriend and I made our own popcorn on the stove, popped in extra virgin olive oil.  We used PB instead of the margarine and it was sooo good!  We both loved it!

Thanks for such a great recipe. I will definately make it again.


This sooooo good. I made enough for 9 people and everyone got hearty helpings.  This is a keeper!


I doubled the liquid mixture, so my popcorn mixture was a little bit softer, and not as crunchy. It was wayyyyy better than regular crunchy caramel corn. Delicious.

Oh yeah, I forgot to mention, I added some almonds.


I am new to the whole vegan thing...  Been staying with my vegan boyfriend and exploring new recipes and stuff.  I am preggers, and having the worst sweet tooth, and all he has around is popcorn...  Go figure.  :)  I stumbles across this recipe and was elated!  I used popcorn popped in olive oil, which I thought might be weird, but it wasn't.  When I made the caramel syrup I added another tablespoon of water(thought it might stretch further... I made oodles of popped corn) and a gigantic spoonful of all natural organic peanut butter, as well as adding a generous splash of blackstrap molasses and a little salt, and it turned out freakin' awesome!


Delicious!  ;D



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