Vegan Cider Caramel Corn

Long ago – I believe I was 9 or 10 years old – I had a terrible car sickness experience that involved a long drive home from Wisconsin, extreme nausea, and the overwhelming aroma of caramel corn as the rest of my family crunched on it. To no surprise, I developed a strong aversion to caramel corn. And it lasted a whopping 15 years. Sad story. I know.

The good news: Horacio found some popcorn hidden in the apartment and I had just made this Autumnal caramel sauce a couple days before. I had this crazy idea to combine them because I needed to satisfy the sweet/salty/crunchy craving that hit during a Cubs’ World Series game. The verdict: I am sooo over my hate for this sweet, sticky confection! Oh, and I helped the Cubs win by creating my very own version of Cracker Jacks and snacking on it hardcore while cheering and yelling on the edge of my seat =)

Vegan Cider Caramel Corn

Ingredients:
1 ½ c pure apple cider
½ c coconut sugar
3 tbsp Nutiva butter-flavor coconut oil
½ tsp Himalayan sea salt
Optional: ¼ c coconut cream
Popped corn – cooked in an air popper, saucepan, or organic plain store-bought popped corn
Homemade granola, or Purely Elizabeth granola (found at Target and Whole Foods)
Other toppings: chopped pecans or walnuts (For true Cracker Jacks crunch!)
Method:
In a medium saucepan, reduce the cider by half (You should have ¾ cup). This will take at least 20 minutes. The liquid should be simmering but not boiling.
Add the coconut sugar and salt, and continue to simmer until the caramel is syrupy, about 10 minutes. Lower the heat and whisk in the oil. For a richer sauce, whisk in ¼ c coconut cream. Transfer to a container to cool.
Add popcorn to a large bowl. Coat with a few tablespoons of caramel*. I chill the caramel first but if you just made the sauce that’s okay if it is slightly warm. Just make sure it’s thick enough to coat the popcorn.
Mix in granola and any other desired toppings. Devour. Preferably with friends and a good movie!

*Store leftover caramel covered in the fridge for up to 2 weeks.

**Store leftover caramel corn IN YOUR BELLY!