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Vegan Waffle Bowls with Salted Caramel and Chocolate Popcorn
2020-12-10
https://www.metro.ca/userfiles/image/recipes/petits-bols-gauffres-mais-souffle-vegetalien-caramel-chocolat-11437.JPG
PT10M
PT20M
PT50M
Preheat the oven to 300°F.Line a baking sheet with parchment paper.Place the popcorn in a large bowl. Set aside.In a small pot, add the maple syrup, sugar, coconut oil, vanilla, and salt. Gently stir with a spatula while heating on medium high until the mixture is smooth and begins to boil.Turn the heat off. Add the baking soda and stir for 15 seconds (the mixture will become a pale mousse and will double in size).Pour the caramel over the popcorn. Use a spatula to spread the mixture evenly.Transfer the popcorn onto the baking sheet. Bake in the oven for 15 minutes. Let cool for at least 10 minutes or until the caramel hardens.Meanwhile, place the bowls on a platter.Chop the dark chocolate and melt in a double boiler or microwave (10 seconds at a time).Chop the peanuts.Divide the caramel popcorn between the 12 bowls. Add a drizzle of dark chocolate and a few chopped peanuts on top.Let cool for about 10 minutes or until the chocolate sets.Note:The caramel popcorn can be prepared ahead of time. It can be kept up to a week in an airtight container at room temperature.
12
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Salted caramel popcorn
8 cups (2 L) plain popcorn
3 tablespoons (45 ml) Irresistibles maple syrup
3 cane sugar or granulated sugar
1 tablespoon (15 ml) Irresistibles coconut oil
1 teaspoon (5 ml) Irresistibles vanilla extract
1/2 teaspoon (2,5 ml) salt
1/2 teaspoon (2,5 ml) baking soda
Small bowls:
12 Irresistibles mini waffle bowls
1 bar (50 g) Irresistibles dark chocolate
1/4 cup (60 ml) Irresistibles unsalted roasted peanuts
Vegan Waffle Bowls with Salted Caramel and Chocolate Popcorn
12
Collation
0:10
Preparation
0:20
COOKING
0:50
TOTAL TIME
Ingredients
-
Salted caramel popcorn
-
8 cups
(2 L)plain popcorn
-
3 tablespoons
(45 ml)Irresistibles maple syrup
-
3
cane sugar or granulated sugar
-
1 tablespoon
(15 ml)Irresistibles coconut oil
-
1 teaspoon
(5 ml)Irresistibles vanilla extract
-
1/2 teaspoon
(2,5 ml)salt
-
1/2 teaspoon
(2,5 ml)baking soda
-
Small bowls:
-
12
Irresistibles mini waffle bowls
-
1 bar
(50 g)Irresistibles dark chocolate
-
1/4 cup
(60 ml)Irresistibles unsalted roasted peanuts
Preparation
Preheat the oven to 300°F.
Line a baking sheet with parchment paper.
Place the popcorn in a large bowl. Set aside.
In a small pot, add the maple syrup, sugar, coconut oil, vanilla, and salt. Gently stir with a spatula while heating on medium high until the mixture is smooth and begins to boil.
Turn the heat off. Add the baking soda and stir for 15 seconds (the mixture will become a pale mousse and will double in size).
Pour the caramel over the popcorn. Use a spatula to spread the mixture evenly.
Transfer the popcorn onto the baking sheet. Bake in the oven for 15 minutes. Let cool for at least 10 minutes or until the caramel hardens.
Meanwhile, place the bowls on a platter.
Chop the dark chocolate and melt in a double boiler or microwave (10 seconds at a time).
Chop the peanuts.
Divide the caramel popcorn between the 12 bowls. Add a drizzle of dark chocolate and a few chopped peanuts on top.
Let cool for about 10 minutes or until the chocolate sets.
Note:
The caramel popcorn can be prepared ahead of time. It can be kept up to a week in an airtight container at room temperature.
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
