Vegan-Pleasant Chocolate Peppermint Caramel Corn | Chris Cooks

by Editors Staff

I’ve shared a model of my caramel corn previously, however since that point I’ve tweaked the recipe a tad and I actually assume it’s grow to be one thing out-of-this-world particular. Particularly contemplating that it’s dairy free.

Now, Jules is usually grain free. However yearly round Christmas she asks me to make a batch of caramel corn, and that’s her massive indulgence. This can be a vacation deal with if there’s ever been one, and the mixture of flavors and textures is unexpectedly addicting.

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So for anybody you recognize who could have a dairy allergy, that is the proper deal with to share. And even with out the dairy, everybody I’ve given it to has stated it’s the most effective caramel corn they’ve ever had. So give this one a attempt – share it with everybody! And the recipe has been adjusted for a double batch, as a result of it goes fast.

Chocolate Peppermint Caramel Corn (Vegan-friendly)

The traditional, dropping the dairy however gaining so, a lot extra. Chocolatey, crispy, salty and candy. It is bought all of it.

  • 1 cup unpopped popcorn kernels or 3 baggage of microwave popcorn, plain
  • 1 field Crispix cereal household sized – Corn Chex works too
  • 3 sweet canes crushed into tiny bits
  • 1 Tbsp flake salt
  • 1/2 cup dairy free white chocolate chips
  • 1/2 cup diary free darkish chocolate chips

For the caramel

  • 1 cup vegan butter Miyokos model is my favourite
  • 2 cups darkish brown sugar
  • 1 cup mild corn syrup
  • 1/4 cup cocoa powder
  • 1 11.6oz can sweetened condensed coconut milk

Pop the popcorn

  • Utilizing a popcorn popper or a pot on the range, pop the popcorn kernels in 1/2 cup batches to stop burning. Separate out the unpopped kernels by transferring the popped kernels from one giant bowl to a different, fastidiously, shaking sometimes to settle the unpopped kernels. You do not need any unpopped kernels within the combine, or somebody might break a tooth.

  • In an additional giant steel or wood mixing bowl, mix the popcorn and Crispix. Toss to combine evenly.

Make the caramel

  • In a medium sized pot, soften the butter over medium-high warmth. As quickly as its melted, add the cocoa powder and whisk collectively. Then add the corn syrup and brown sugar and shortly whisk solely simply till every little thing is mixed. Do not overwork it.

  • Let the caramel come to a bubble. Do not contact it throughout this time. As soon as your complete pot is effervescent, set a timer for two minutes.

  • After two minutes, add the sweetened condensed coconut milk and gently fold into the combination. This caramel does not behave like customary caramel, so you do not have to fret as a lot about crystallization and graininess, however attempt to be light-handed even nonetheless.

  • As soon as mixed, convey to a bubble once more. As quickly as your complete pot is effervescent, set a timer for 4 minutes.

Make the caramel corn

  • As quickly because the 4 minutes are up, pour the caramel instantly over the popcorn/Crispix (ensure you are utilizing a heat-proof bowl). Stir the combination collectively utilizing a spoon across the edges of the bowl and folding every little thing again in gently. Attempt to not get too tough, or all of the cereal will break up.

  • Add the crushed sweet canes and flake salt, and stir once more. Let sit for 10 minutes.

  • Add the white and darkish chocolate chips, then stir once more till simply mixed. Lay out on a big layer of foil on the counter to chill for a minimum of an hour so the chocolate can set. Cowl loosely with foil if it will be out longer than that.

  • Add to a bowl and revel in!

Supply: Mad About The Home

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