One of my all time favorite snacks is caramel corn from the farmer’s markets. I love the crunch and the buttery sweetness. The smell alone makes me happy. Smells do that to me, but maybe I’m crazy.
I call it a “snack” but really I end up eating the whole tub of popcorn while watching a movie. Don’t judge me and I won’t judge your Netflix binge nights either! Popcorn is so versatile, you can change up the flavors so easily to make unique flavor combos. I wanted to stick to what I know and love, caramel!
For this recipe I really wanted to make an awesome caramel corn without having to use the usual stick and half of butter. Don’t get me wrong, butter and I are best friends in the kitchen normally, but when you know you can snack on an entire thing of popcorn, it’s best to keep it on the healthier side. I opted for substituting it with coconut oil from Golden Barrel to make it a dairy free caramel corn. If you are worried about the coconut oil making the caramel corn taste like coconut, don’t be. Refined coconut oil is tasteless and odorless. It is also lighter and less greasy than butter.
I still needed some sweetness, so I used a little bit of honey and Golden Barrel’s Organic Light Brown Sugar. This recipe is a great, dairy free alternative to your beloved caramel corn.
Only weird thing I found about this recipe, when you’re making the caramel, it looks like a caramel cloud in the saucepan. It just looks strange after you add the baking soda. But fear not, in the end the taste is wonderful and it won’t be as “puffy” as you were cooking the sauce.
So for your next TV watching binge, try this dairy free caramel corn to skip the guilt that comes from most store-bought processed snacks.
Originally from Miami, Reilly is a military wife currently stationed in San Antonio, TX who has enjoyed baking and cooking since she was 9 years old. Her Cuban influences combined with her flair for simplifying and adapting recipes to her own style make for the mouthwatering creations you find on her own blog.