Put over medium heat and once you reach a foamy boil cook for 1 to 2 minutes longer stirring often with a non stick spatula being careful not to burn the sugar. In a small pan melt butter and add brown sugar. Cook stirring occasionally until the mixture reads 270 degrees f 132 degrees c on a candy thermometer. Once sliced you can store them in the freezer for up to 3 months or in the fridge in an air tight box for up to 3 weeks. Stir continuously and cook over medium high heat until the mixture bubbles and rises a little bit about 3 minutes of boiling.

Spread the popcorn over the baking sheets. To make the caramel popcorn you need to work quickly making this so have a prepared large flat baking tray ready to set the popcorn and all the ingredients to hand. Place the popcorn in the oven for an hour and stir at 15 minute intervals. Add the baking soda vanilla extract and salt. Combine brown sugar corn syrup coconut oil and salt in a sturdy pot over medium high heat.

Set aside for 10 minutes to curdle. Pop the 3 4 cups of popcorn kernels you should have about 12 cups of popcorn. In a large mixing bowl sift the flour sugar baking powder and bicarbonate of soda. Remove from heat and let cool for 1 minute. In a small pan melt the vegan butter and add the brown sugar.

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Add the sugar and water to a large pot on a medium low heat. When the caramel popcorn is done it will be stuck together but not sticky. Pour popcorn into a or maybe 2 9x13 baking pans in as thin a layer as you can manage. Don t stir but you can shake to stop it burning. This creates a vegan buttermilk.

In a small saucepan mix together the brown sugar vegan butter agave salt and cream of tartar. In a large large mixing bowl pour 2 3 of the caramel over the popcorn and stir until it s all coated. Stir to incorporate then pour over the popcorn. Add condensed milk mix well and heat back up to 270 degrees f 132 degrees c. Pick out and discard any unpopped kernels.

Mix well to combine. These vegan caramel popcorn bars are completely gluten free dairy free and refined sugar free. In a bowl combine the dairy free milk with the apple cider vinegar and whisk until fully combined. Mix well to combine. In a small saucepan mix together the brown sugar vegan butter agave salt and cream of tartar.

In a bowl combine the dairy free milk with the apple cider vinegar and whisk until fully combined. Add the sugar and water to a large pot on a medium low heat. Set aside for 10 minutes to curdle. Spread the popcorn over the baking sheets. Put over medium heat and once you reach a foamy boil cook for 1 to 2 minutes longer stirring often with a non stick spatula being careful not to burn the sugar.