RECIPE CARD: Vegan Chai Spiced Popcorn (PRINTABLE)
Make crunchy vegan chai-spiced popcorn with cinnamon, cardamom, and allspice. This easy candied popcorn is perfect for fall movie nights and holidays.
Servings: 4 servings
Calories: 300kcal
Ingredients
- 12 cups air-popped popcorn
- ¼ cup coconut oil
- ¼ cup brown sugar
- ¼ cup agave
- 1 tsp baking soda
- ½ tsp vanilla extract
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp cardamom
- ¼ tsp allspice
Instructions
- Air-pop your popcorn and transfer it to a very large heatproof bowl, removing any unpopped kernels.
- Preheat the oven to 250°F and line the baking sheet with parchment paper.
- Bring coconut oil, brown sugar, and agave nectar to a boil in a small saucepan on the stove for 3–5 minutes, stirring constantly.
- Then remove from heat and quickly whisk in the baking soda, vanilla, and remaining spices.
- Working quickly, pour the hot glaze over the reserved popcorn in the large bowl. Use a spatula to fold and toss until most pieces are gently coated.
- Spread popcorn on a large parchment-lined rimmed baking sheet.
- Bake at 250°F (120°C) for 45 minutes, stirring gently every 15 minutes to redistribute the caramel and prevent burning.
- Remove from the oven and let cool completely on the sheet; once cool, store in an airtight container in a cool, dry space.
Notes
- Use a heavy-bottomed saucepan for the chai caramel to melt evenly.
- Let the chai caramel simmer for a few minutes to evaporate the water.
- Mix in the baking soda off the heat to make the caramel light and crunchy once it cools.
- Pour the caramel over the popcorn immediately to ensure a uniform coating.
- Bake the coated popcorn slowly, stirring every 15 minutes.
- Allow the tray to cool at room temperature for crisp clusters.
- The color is deep golden.
- It is dry to the touch.
- It is very crisp.
- Room temperature storage: Store leftovers in an airtight container at room temperature for 2-3 days.
- Freezing: Let the popcorn cool completely, then divide it into airtight bags and remove as much air as possible. Afterwards, store it in the freezer for 2–4 months.
- Thawing: Defrost the popcorn by leaving the container at room temperature until all condensation has evaporated. If the texture seems soft or gummy, return it to the oven at 250°F (120°C) for 5-10 minutes, then let it cool completely.
Nutrition
Serving: 4servings | Calories: 300kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Potassium: 136mg | Fiber: 5g | Iron: 1mg