Autumn is in the air! The temps have dipped and we are unearthing the sweaters from the depth of the closet. I always hate to see summer go, but I do love the cozy feel of fall and this vegan chai spiced popcorn totally fits that vibe!
Ingredients in Vegan Chai Spiced Popcorn
Candied popcorn has always had a special place in my heart. I think this goes back to the days when I was single and hated to cook for myself…yes, there was that time, can you believe it? So instead of cooking, I just made popcorn at night and binged on Netflix (which was DVD only at that time!).
Anyways, eventually I graduated from microwave popcorn to homemade popcorn and am so glad I did!
While, I no longer have dinners of only popcorn (I need to set an example for the kids with healthy options!), I love to occasionally make a big batch of homemade dairy free popcorn to have on hand for snacks or a gluten free dessert! Over the years I have made so many tasty varieties:
The ingredients in this vegan chai spice popcorn are warm and savory with a candied sweet crunch. For this recipe you will need:
- Popcorn Kernels
- Coconut Oil (or vegan butter)
- Agave Nectar
- Brown Sugar
- Pure Vanilla Extract
- Cinnamon
- Cardamom
- Allspice
This recipe is a tasty vegan treat for after school, while watching a movie or when you need a quick pick me up! I love crunchy candied popcorn and I know you will too.
How to Make Candied Chai Spice Popcorn
Homemade crunchy popcorn is so easy to make!
First you will need to air pop your popcorn. You cannot use microwave popcorn in this baked popcorn recipe. It will not turn out the same!
After that is done you can make your candied chai spice topping for the popcorn. Combine all your ingredients except vanilla and baking soda in a small saucepan and bring to a boil. Boil for 3 – 5 minutes stirring constantly.
Remove from heat and add vanilla and baking soda. This will cause your mixture to thicken (it was also bubble so be careful as the mixture is very hot).
Working quickly, pour your mixture over your reserved popcorn and stir to coat. Pour your mixture on your prepared pan lined with parchment paper. Bake your popcorn for 45 minutes stirring every 15 minutes!
Do not skip baking your popcorn. Baking will allow the popcorn to become candied popcorn!
How to Store Your Chai Spiced Popcorn
After your candied popcorn is finished baking and it has cooled completely, you can store it in an airtight container on the countertop or cupboard away from sunlight. Your popcorn should last at least a week or longer!
What if my popcorn is soft not crunchy after baking?
If your popcorn is not crunchy after it cools down, your liquid mixture while you made the popcorn may have not got hot enough. You will need your mixture to reach 250-300 degrees.
If this keeps happening on subsequent tries, you can keep your fresh popped popcorn warm in the oven after you pop it.
It is also not a good idea to make popcorn on a humid day unless your air conditioning is on.
Why use baking soda?
Baking soda will break up the sugar molecules instead of crystallizing them.
Is this candied popcorn vegan or healthier?
This candied popcorn is vegan due to using non dairy butter or coconut oil vs. butter. While I wouldn’t consider this popcorn healthy, we have replaced corn syrup with agave nectar so it has natural, less processed ingredients.
If you make this popcorn, I would love to know! Tag @badtothebowl on social media.
Vegan Chai Spiced Popcorn
Ingredients
- 12 cups air popped popcorn
- 1/4 cup coconut oil OR vegan butter
- 14 cup brown sugar
- 1/4 cup agave
- 1 tsp baking soda
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp allspice
Instructions
- Air pop your popcorn and place in large bowl. Bring coconut oil or vegan butter, brown sugar and agave to boil in small saucepan on stove.
- Boil for 3 – 5 minutes, stirring constantly until your candy thermometer reaches at least 250 degrees but no more than 300 degress. Remove from heat, stir in baking soda and vanilla. (watch it sizzle and thicken up!) Stir in remaining spices.
- Pour mixture over popcorn and stir well.
- Spread popcorn on a large parchment lined rimmed baking sheet. Bake at 250 degrees for 45 minutes stirring every 15 minutes.
- When done, spread out to cool on wire baking racks. Store in an airtight container in a cool dry space.
