Best 4 Vegan Popcorn Balls Recipes

VEGAN POPCORN BALLS

Steps:

• 1. Pop popcorn, per instructions on package and place in a large bowl.
• 2. Mix maple and barley malt syrups in a small sauce pan, and bring to a boil.
• 3. Lower heat to medium-low, and stir constantly for 5-6 minutes.
• 4. Pour the hot syrup over the popcorn and mix thoroughly.
• 5. Slightly moisten your hands with cold water, and form balls by firmly packing the mixture in your hands. Be sure to moisten your hands before making each ball.
• 6. Place balls in a covered container or wrap in wax paper, then freeze until the syrup hardens.

VEGAN POPCORN SEASONING

Steps:

• Heat oil in Dutch oven over medium heat; when oil begins to sizzle add popcorn kernels. Cover and shake until popcorn stops popping, 2-3 minutes. Transfer to a large bowl; add melted butter and remaining ingredients and toss to coat. Continue tossing until popcorn is coated.

MARSHMALLOW POPCORN BALLS

Steps:

• Grease a 9x13 inch baking dish. Set aside.
• Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan.
• Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
• Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
• Form popcorn into 8 balls.

VEGAN CARAMEL POPCORN

Steps:

• Heat 2 tablespoons vegetable oil in a very large pot over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes.
• Divide popcorn among large bowls and set aside.
• Combine brown sugar, corn syrup, coconut oil, and salt in a sturdy pot over medium-high heat. Cook, stirring occasionally, until the mixture reads 270 degrees F (132 degrees C) on a candy thermometer. Add condensed milk, mix well, and heat back up to 270 degrees F (132 degrees C). Remove from heat and let cool for 1 minute. Mix in vanilla extract.
• Pour hot caramel over popcorn. Mix well until coated.