Caramel Corn
- 1/2 to 3/4 cup brown vegan sugar
- 3 tablespoon water
- 1 tablespoon soy non-hydrogenated vegan margarine
- 1/4 teaspoon vanilla
- 1 bag (3.5 oz) popcorn
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Combine brown sugar, water, and butter in saucepan; bring to a boil. Cover and boil (over med-low to low) for 2-3 minutes. Remove from heat, add vanilla. Meanwhile, pop popcorn. Let caramel sauce cool just *slightly*, stirring constantly with spoon. Poor over popped popcorn in a BIG bowl, and toss/fold with wooden spoon until well combined and glazed. Let cool (it helps to put it in fridge), and it gets nice a crunchy. |
