My success with a rather delicious salt and vinegar popcorn recipe has spurred me on try some others…. it seems like the start of a popcorn journey with manifold possibilities… and popcorn is the perfect easy-eating snack if you’re still off food like Big S.
I’ve read about using nutritional yeast to make a cheesy flavour which I intend to try, but today’s experiment was dairy-free toffee popcorn. The result was pretty yummy, not dissimilar to Butterkist. Who needs dairy-loaded popcorn when the homemade dairy-free version is just as nice and twice as good for you, and a fraction of the price? 🙂
This recipe was inspired by the one found at Veg Bitch with a couple of little tweaks.
Toffee Popcorn (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)
makes a large bowlful
- 2-3 cups freshly popped corn
- 2 tbsps dairy-free spread
- 2 tbsps soft brown sugar
- 1 tbsp golden syrup
- pinch of salt
– Melt together the dairy-free spread, sugar, syrup and salt. Bring to the boil and simmer for a minute or so.
– Place the freshly popped corn in a very large bowl (you need enough room to stir well)
– Slowly pour the sugar mix over the freshly popped corn, stirring all the time, until all the popcorn is well coated