Easy, Vegan, Healthier Caramel Corn

Happy Halloweekend, everyone! It’s a bummer Halloween is on a Monday this year, but with all the illness going around lately, we’re kind of up for extra low-key, early night festivities. Trick-or-treating with more a popcorn-movie night feel, even.

So, maybe we won’t actually make Halloween a movie-night Monday, but when the week does roll around to movie night again, we’ll be prepared with this crunchtastic treat. Felix has been wanting to try caramel popcorn for ages, and thanks to this healthier, oil-free recipe, he finally got some and loved it! Each batch uses just 1/4 cup maple syrup, a little tahini, and unsweetened plant milk. It's so quick and easy--exactly the kind of recipe that we can make together given where his 9-year old active energy levels are.

Chef F and I used to make edible art all the time. They never achieved Pinterest-style polish, but the shared, messy playfulness made them all the more memorable. With his attention directed more in other places, our kitchen collaborations are shorter lived than they used to be, but the flying spurts together are just as valuable and memorable. Making this, he took me so off guard when he turned to me and asked, "So, what are you into these days, Mommy?" How heart-meltingly sweet is that!!

Truth be told, in the moment of being taken aback by the question, I actually felt a fleeting duality of a little Wendy angel and devil on each shoulder. While the angel gushed near tearfully at the touching poignance of the moment, the devil wanted to laugh and ask, “I am constantly taking care of your and everyone else’s needs, what do you think I have time to be into?”. Somewhere in the middle was a contemplative self that was all at once, in a split second, able to reflect with tender appreciation on how our sweet boy is growing, how much I do manage to be “into”, and how OK I really am with all the things that are on hold, for now.

One day probably sooner than I’d like, I’ll be very grateful for the interests I’ve left simmering, as well as for the passions I’ve continued to nurture alongside my greatest loving commiment, which of course is being here and present for him. It's hard letting them grow up and away, but for those mamas and loving mentors who have anticipatory grief like I tend to wallow in too much, let me tell you, those moments when your little sidekick sees you are a whole person and lovingly asks about you as just you, they fill your cup in the most unexpected way, as much as the baby snuggles.

Wishing all a frightfully delightful, safe and happy Halloween! xo

Easy Vegan Healthier Cararmel Popcorn

Makes 8-10 cups

1/4 Cup pure maple syrup
3 Tablespoons tahini
3 Tablespoons unsweetened plant milk
pint sea salt, optional
1/4 Teaspoon vanilla extract, optional
1/3 Cup popcorn kernels

Preheat the oven to 300 F. Line a rimmed baking sheet with parchment paper.
Warm the maple syrup, tahini, and plant milk in a small saucepan on low heat just enough to combine into a smooth, runny syrup.
Pop the popcorn in an airpopper into a mixing bowl. Pour the syrup-tahini mixture over the popcorn and, using a spatula, gently stir to coat.
Spread the popcorn on the baking sheet in a single layer and bake for 10 minutes. After ten minutes, turn off the oven and allow to sit in the warmth an additional 5 minutes, or simply let cool on the counter. Enjoy!