Easy, Vegan, Healthier Caramel Corn

Light quantities of maple syrup, tahini, and unsweetened plant milk combine for a healthier, oil-free caramel popcorn—the subtler sweetness is crunchtastic and kid-approved.

Happy Halloweekend, everyone! It’s a bummer Halloween is on a Monday this year, but with all the illness going around lately, we’re kind of up for extra low-key, early night festivities. Trick-or-treating with more a popcorn-movie night feel, even.

So, maybe we won’t actually make Halloween a movie-night Monday, but when the week does roll around to movie night again, we’ll be prepared with this crunchtastic treat. Felix has been wanting to try caramel popcorn for ages, and this better-for-you recipe did not disappoint! Each batch uses just 1/4 cup maple syrup, a little tahini, and unsweetened plant milk. It's so simple-exactly the kind of recipe that we can make together given where his 9-year old active energy levels are.

Chef F and I used to make edible art all the time. They never achieved Pinterest-style polish, but the shared, messy playfulness made them all the more memorable. With his attention directed more in other places, our kitchen collaborations are shorter lived than they used to be, but the flying spurts together are just as valuable and memorable. Making this, he seriously caught me off guard when he turned to me and asked, "So, what are you into these days, Mommy?" How heart-meltingly sweet is that!?

Truth be told, in the moment I actually felt a fleeting duality — a little Wendy angel and devil on my shoulders. While the angel gushed near tearfully at the touching poignance of the moment, the other balked, “I am constantly taking care of your and everyone else’s needs, what do you think I have time to be into?” But it was just a flicker of a moment, and the me in the middle could only reflect with tender appreciation on how our sweet boy is growing; how much I do manage to be “into”; how OK I really am with all the things that are on hold, for now.

One day probably sooner than I’d like, I’ll be very grateful for the interests I’ve left simmering away. It's such an aching endeavor readying them to grow up and away. But mamas and mentors who like myself find themselves wallowing in anticipatory grief often, today I can tell you: those moments when your little sidekick sees you are a whole person and lovingly asks about you as just you, they fill your cup in the most unexpected way. As much as the baby snuggles.

Wishing all a frightfully delightful, safe and happy Halloween! xo

Easy, vegan, healthier caramel corn

Easy, vegan, healthier caramel corn
Yield: 8-10
Author:

Light quantities of maple syrup, tahini, and unsweetened plant milk combine for a healthier, oil-free caramel popcorn—the subtler sweetness is crunchtastic and kid-approved.

Ingredients

  • 1/4 Cup pure maple syrup
  • 3 Tablespoons tahini
  • 3 Tablespoons unsweetened plant milk
  • pint sea salt, optional
  • 1/4 Teaspoon vanilla extract, optional
  • 1/3 Cup popcorn kernels

Instructions

  1. Preheat the oven to 300 F. Line a rimmed baking sheet with parchment paper.
  2. Warm the maple syrup, tahini, and plant milk in a small saucepan on low heat just enough to combine into a smooth, runny syrup.
  3. Pop the popcorn in an airpopper into a mixing bowl. Pour the syrup-tahini mixture over the popcorn and, using a spatula, gently stir to coat.
  4. Spread the popcorn on the baking sheet in a single layer and bake for 10 minutes. After ten minutes, turn off the oven and allow to sit in the warmth an additional 5 minutes, or simply let cool on the counter. Enjoy!

Nutrition Facts

Calories

88

Fat

3 g

Sat. Fat

0 g

Carbs

13 g

Fiber

1 g

Net carbs

12 g

Sugar

6 g

Protein

2 g

Sodium

22928 mg

Cholesterol

0 mg
SnacksWendy McMillanComment