I originally shared this recipe idea on OpenSourceVegan.com’s public Facebook page around December 14, 2010.

My Caramel Popcorn Recipe idea:

Actually, I messed up on following a simple recipe, but it came out very well (thanks to Mr. Gordon’s & God’s help). I loved every bite of this popcorn.

I mixed & warmed almond butter (peanut butter is less expensive), honey**, molasses, and turbinado sugar together in a small pot. Then I poured in on the popcorn I made and baked it in the oven on 250.

My mistake was that I tried to substitute molasses, a liquid ingredient for turinado sugar, a dry ingredient. That basically burnt the pan, and caused me a lot of grief, but in the final product’s outcome was worth the trouble.

**If you don’t want to use honey, you can use a liquid sweeter like molasses.

You don’t need a combination of all three sweeteners to make this recipe. You just need one. I was just explaining to you how I made it. 😉

Here’s Filipe Ferreira’s caramel popcorn recipe:

½ cup popcorn kernels that have been popped
1-cup raw almonds and pecan halves
1 cup shredded coconut
1-cup honey
½ tsp. Coriander
1 Tbsp. Grated orange peel

Heat honey, coriander, and orange peel until it bubbles. Pour over popcorn and then add nuts and coconut, stirring quickly. Put on baking sheet and bake uncovered at 350 F for 15-25 minutes, stirring occasionally so it doesn’t get burned on top.


This is a picture of Filipe and I doing a plant based cooking school over 5 years ago.

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