Caramel Corn reminds me of my Grandfather… he’s got an incredible sweet tooth – and along with homemade fudge, Peanut M&Ms, Werther’s Originals and Brach’s Butterscotch Kisses, he always seems to have it on hand.  Since becoming Vegan, I haven’t crossed paths with many suitable Carmel Corns, so when I saw this recipe on Girlie Girl Army (via Eden Organic Foods) – my own sweet tooth swelled!

My Grandfather

Ingredients

Directions

Heat oil in a large pot and pop corn according to package directions. Place popped corn in a large bowl. Preheat oven to 350°. Combine the barley malt, maple syrup, peanut butter and miso in a small sauce pan. Bring to a boil over a high flame, stirring frequently. Reduce the flame to medium-low, stirring constantly for 5 to 7 minutes. Pour over the popcorn and mix thoroughly. Place the mixture on an cookie sheet (do not oil) and spread out evenly. Bake for 3 to 5 minutes. Immediately remove the caramel corn with a spatula to prevent sticking to the sheet.

Yields: approximately 16 cups

Note: For those with allergies to peanuts, substitute almond or cashew butter; or omit.

Serves 8 | Prep Time 0:10 | Cook Time 0:15