healthy eating my way (allergy friendly)

Vegan Caramel Popcorn

MY first post in a very long time. And a lot of things have changed.  But that we’ll take another day. I see all my old recipes are still here, and I will leave them because they can all be turned into vegeterian and vegan friendly versions. So it’s the season of holidays, and Halloween came and went, and now its Thanksgiving.  There is a lot in life I am thankful for, some of them in the moment, and  some of them I am thankful for later, like experiences that lead me to where I am today. In life in general there is so much to be thankful for.


So being in Norway makes all the celebrations this fall a little special. Since I got back here I’ve each year invited my closest family.  And it is time again for Thanksgiving. I know it’s today, but due to work, and everyone being spread out in the county and neighbour county. Far in between in other words. It is easier to have the dinner on a Saturday.


The dinner goes on for hours, so I have to make  something sweet for the kids when movie time comes around. Last year I made caramel popcorn, and as it is not a Norwegian phenomenon, it was a hit.

This year I am trying a new recipe, of course we have tested it. Can’t serve guests without knowing how it tasts 🙂

It is simple to make, and so addictive to eat. And it is vegan and gluten free. Keep it stored in an airtight container  in the fridge, but it tastes  best  when fresh!



  • 10 cups plain, unsalted, organic freshly popped popcorn
  • tablespoons vegan butter
  • 1/2 teaspoon pink sea salt
  • tablespoons oatly (oats) cooking mylk
  • 1/2 cup maple syrup
  • 1/2 cup cane sugar
  • 1 teaspoon vanilla bean powder
  • 1/2 teaspoon baking soda



  1. Preheat oven to 300 degrees (150 C). Line a baking sheet or two with parchment paper or a silicone mat. Place popcorn into a large metal bowl. Set aside.
  2. In a pot over medium high heat, add the vegan butter, half the salt, the oat mylk, maple syrup, cane sugar and vanilla and stir to combine.
  3. Allow to come to a boil and then add in the rest of the salt. Add the baking soda and watch closely. The mixture will change colour and is more susceptible to burning now, so reduce heat and stir frequently for 1 minute. Remove from the heat and pour over popcorn. Working quickly, toss with a spatula to evenly distribute over all the popcorn.
  4. Spread popcorn onto the baking sheets until evenly distributed.
  5. Bake for 15 minutes. Remove from oven and allow the popcorn to cool on a fresh sheet on parchment paper. They popcorn will crisp up.
  6. Enjoy!


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