This is definitely one of the more popular vegan candy recipes. A delicious conconction of popcorn, and nuts in a delectable candy glaze.
Choose a good butter substitute.
The sugar has a bit of a buttery taste to it, even though it’s dairy free. There are many popular butter substitutions for vegans, though success depends on finding one that’s right for the dish you’re making.
Vegan butter substitutes tend to be flavorful, and creamy. Most of the time they can be substituted directly for butter in your recipe, however, they tend to be less dense than regular butter.
In recipes such as this one, a vegetable shortening like Butter-Flavor Crisco is a fairly good choice, because it melts nicely while adding a good butter flavor to the glaze and the end result can also be given as Personalized Wedding Favors if presented the right way.
Since you want to be quick as well as efficient, it’s a good idea to work with a friend; the glaze tends to get hard fast, so working with someone else will surely come in handy. If you are working alone though, don’t forget to prepare your cookie sheet prior to adding the glaze to the mix.
To get the best results, it’s a good idea to use a candy thermometer. It’s always risky to “Guesstimate” when working with sugar syrups.
Holiday Candyshop Popcorn
2 1/2 quarts popped corn
2 1/4 C light brown sugar
1/2 C water
1/2 C vegan butter substitute (NuCoa Margarine or Butter-Flavor Crisco recommended)
2 tsp salt
1 Tbs vanilla
1 C salted peanuts
Keep the popped corn crisp in the oven, at about 300 degrees.
Thinly coat one large bowl with your vegan butter substitute, as well as two cookie sheets or platters. Set aside.
Next, combine the sugar, syrup, water, vegan butter substitute and salt in a large bowl. Attach thermometer and cook over medium heat, stirring occasionally, until the syrup reaches 290 degrees. Remove from heat and stir in the vanilla.
Mix the popcorn and nuts in the prepared bowl and pour the syrup over the mixture. Work quickly to mix well until the popcorn and nuts are completely coated, and then spread the mixture out in a thin layer on the prepared cookie sheets. Quickly separate into bite-sized clusters with two forks dipped in a little vegan butter substitute.
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