Yield: 6 servings
6 cups popped popcorn
chopped pecans or almonds, to taste (optional)
2/3 cup brown sugar
2 tablespoons corn syrup or agave nectar
6 tablespoons vegan margarine buttery sticks (not spread)
2 tablespoons soy creamer
1/2 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon baking soda
Preheat oven to 250 degrees F. Place popcorn and nuts in a big mixing bowl. Combine brown sugar and corn syrup over medium heat in a small sauce pan. Heat the sugar mixture until it comes to a boil. Add in margarine, soy creamer, and salt. Reheat, stirring frequently, until smooth and runny again. Remove from heat and add vanilla and baking soda. Toss with popcorn and place on a baking sheet. Bake for 60 minutes, stirring every 15 minutes or so.
From VegWeb
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