In a small saucepan mix together the brown sugar vegan butter agave salt and cream of. Drenched in rich buttery salted caramel baked until perfectly crisp then finished with lashings of chocolate it is totally utterly delicious absolutely dairy free. Baking soda 1 tsp. Mix well and then pour over your frozen caramel layer before leaving to set in the freezer for an hour or so. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops 1 to 2 minutes.
Cover and remove from heat about 30 seconds. Finally a very simple chocolate topping for these vegan caramel popcorn bars. Preheat your oven to 200f 93c. Prepare two pans with parchment paper or a silpat and set aside. Into a bowl goes some vegan dark chocolate which you then melt with a tablespoon of coconut oil.
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Ingredients 1 4 cup refined coconut oil or other high heat oil 1 4 cup popcorn kernels 3 4 cup vegan butter 1 cup packed brown sugar 1 2 tsp. Pop the popcorn in an air popper or pop with whatever method you normally use stove top or in the microwave works fine. Add remaining kernels to the saucepan in an even layer. Best kept in a plastic bag after completely cooling this popcorn can last up to two weeks if properly stored. Line a baking sheet or two with parchment paper or a silicone mat.
Line a baking sheet or two with parchment paper or a silicone mat. Ingredients 1 4 cup refined coconut oil or other high heat oil 1 4 cup popcorn kernels 3 4 cup vegan butter 1 cup packed brown sugar 1 2 tsp. Preheat oven to 250ºf 120ºc use convection mode if you have it otherwise you ll need to do two pans separately or. Cover and remove from heat about 30 seconds. Place popcorn into a.
Best kept in a plastic bag after completely cooling this popcorn can last up to two weeks if properly stored. In a small saucepan mix together the brown sugar vegan butter agave salt and cream of.
