Ingredients
2 tbsp olive oil
⅓ cup popcorn kernels
⅓ cup vegan butter
1 cup brown sugar
3 tbsp maple syrup
½ tsp salt
⅛ tsp cream of tartar*
¼ tsp baking soda*
Preparation
Preheat the oven to 215 degrees F.
Put oil in a large pot over medium heat.
Once the oil is heated, pour the kernels in, wiggling occasionally to cook the kernels evenly.
Open the lid of the pan slightly to let some steam escape after about 1 minute.
Cook until all popcorns are done popping, then remove from heat.
Arrange the popcorn onto a baking sheet lined with parchment paper.
In a small saucepan, place butter, brown sugar, maple syrup, cream of tartar, and salt.
Bring mixture to boil while stirring constantly for about 2 minutes.
Remove the pan from the heat and add in baking soda. Stir until mixture is light amber in color and foamy.
Pour caramel sauce over popcorn immediately. Stir until the popcorn is evenly coated.
Place the baking sheet in the oven and bake for 1 hour or until popcorn is golden brown.
Remove from the oven, let it cool completely.
