Vegan Caramel Corn
2 tablespoons vegetable oil
1 cup unpopped popcorn
½ cup Earth Balance
1 cup packed brown sugar
¼ cup light corn syrup
½ teaspoon salt
¼ teaspoon baking soda
½ teaspoon vanilla extract
Preheat oven to 250 degrees F.
Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in oven to keep warm. Repeat. Set popcorn aside.
Melt Earth Balance in a medium saucepan, and then stir in brown sugar, syrup, and salt. Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
Stir the baking soda and vanilla into brown sugar mixture. Quickly pour the caramel over the warm popcorn, and toss until well coated. Spread on greased cookie sheets.
Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container. :-)
