Vegan Drizzled Caramel Corn

It wouldn't be Halloween without Caramel Corn for me.  I remember making batches of this sweet, salty, crunchy, concoction for Halloween parties when my kids were growing up. So, of course for our neighborhood Halloween party, which was last Saturday night, I was going to make Caramel Corn.
Now, one of our neighbors is vegan.  Not to worry, I have Earth Balance, a non-hydrogenated vegan spread, which would be perfect to use for the caramel corn.

I wasn't sure if the Earth Balance would harden, but after baking in the oven for an hour, I had no need to worry. I have made frosting before with Earth Balance with less than stellar results. Also, I like the caramel drizzled on as opposed to heavily coated. I used two bags of microwave popcorn, and baked it in my roaster pan, which works out well. Much better than putting the caramel corn on baking sheets, and easier to stir. Once the caramel corn is baked, and cooled, I add in more goodies.

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I usually add in candy corn, peanuts, Craisins, MM's, etc.  Most candy corn is made with honey, which is not vegan, or is it?  My Vegan neighbor nixed the candy corn, so I didn't add it.  I only added peanuts and Craisins,  More candy corn for me.

Here is the Baker and the Cook at the Halloween Party.  (I have a a tiara of cupcake liners on my head.)  

HAPPY HALLOWEEN

  Vegan Light caramel Corn 

  Ingredients

 Cooking Spray

4 quarts popped popcorn

1 cup brown sugar

1/2 cup Light or  Dark Corn Syrup

8 Tbsp Earth Balance or other vegan spreads

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon Vanilla extract

Directions

	Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
	Mix brown sugar or, corn syrup,  Earth Balance and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
	Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
	Pour syrup over warm popcorn, stirring to coat evenly.
	Bake for 60 minutes, stirring every 15 min.. Remove from oven and spread on foil lined baking sheets that have been sprayed with cooking spray.
	Cool; break apart.* Store in tightly covered container.