In the evening with a movie and a bowl of popcorn on the couch. That's lovely? Making your own popcorn is simple and fun. But what really completes this popcorn recipe is that delicious vegan caramel sauce. Made from only 2 ingredients, and really tasty! That's a nice treat for the evening!
SnackCookies and candy2 servings30 minutes preparation
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.
This is how you make it
Place the coconut milk and coconut blossom sugar in a saucepan. Turn on the heat, stir occasionally, and turn the heat to medium as soon as the mixture boils.
Let it simmer for about 20-25 minutes, until you are left with a syrupy caramel sauce.
Use a pan with a lid to pop the popcorn.
Put a layer of olive oil in the pan. After moving back and forth, make sure that the bottom of the pan is completely covered.
Add a thin layer of popcorn to the pan. Make sure that the bottom is just covered, so that the corn kernels are well covered with oil. Sprinkle with some salt and put the lid on the pan.
Shake the pan back and forth every 10 seconds so that the grains continue to spread over the pan. Reduce the heat to medium as soon as the corn starts popping. Keep shaking every 10 seconds until the popping stops. Turn off the heat and leave the lid on the pan for a while.
Put the popcorn in a container and finish it with the caramel sauce and optionally some extra salt.