- 1 cup maple syrup (use the good stuff!)
- 1/2 cup almond milk
- 1 teaspoon vanilla
- 3 cups popped popcorn (unsalted/no butter)
- Spread out the already popped popcorn onto a greased, rimmed baking sheet, set aside.
- In a small saucepan, combine the maple syrup and almond milk, heat over medium high heat. Stir frequently until mixture is thickened, but not rock hard, which should take between 15-20 minutes. Once you reach the 15 minute mark, be sure to keep a close eye on the mixture, it could easily turn into a caramel monster! Once the caramel is still slightly watery, but thickened, pour over your popcorn and stir to combine. Make sure you work quickly, or the caramel with stiffen up. Set aside and allow to cool for a couple of hours, or until mixture has hardened. Store in a covered container for up to 3 days.