Bethany's Vegan Kitchen

Popcorn with a light coating of sweet, buttery, crisp toffee that’s totally dairy free. This is something I used to make when I was vegetarian, and it always went down very well with people. So I thought I’d veganise my old recipe and replace the butter I used to use, with dairy free margarine. This is just as tasty and moreish as my original recipe, but completely free from animal products

You’ll need;

1. 100g/3.5oz popcorn kernels
2. One tablespoon of vegetable oil
3. 40g/1.5oz dairy free margarine
4. 100g/3.5oz demerara sugar
5. Three tablespoons of golden syrup
6. A pinch of salt

Method;

• Warm the oil in a saucepan over a medium heat, once it’s hot add the kernels and cover with a lid, they should immediately sizzle as soon as they hit the oil. Using a saucepan with a glass lid would be ideal, as lifting the lid the see the popcorn could result in popcorn flying at you
• Give the pan a gentle shake every now and then to ensure each kernel is coated in oil, soon you’ll hear them popping
• Once the saucepan is full, and the popping has slowed considerably, the popcorn is done. Tip it into a large bowl and set it aside
• Now we can work on the toffee coating. You’ll need a fairly large saucepan, large enough to hold all the popcorn and fold the toffee coating through
• Over a medium heat add in the margarine, sugar, golden syrup and salt. Leave the mixture to gently simmer, don’t stir it at this point
• Once the sugar is fully melted, and the mixture has darkened, it’s ready to be stirred through the popcorn. Fold the popcorn through, being careful to evenly distribute everything. Then add the popcorn to a lined baking tray and give it ten minutes to cool
• Once cooled, break it apart and add it into bowls and serve. I personally like a thinner coating of toffee, but if you prefer a thicker coating just lower the amount of popcorn kernels to around 75g and follow the rest of this recipe as normal