(Inside: Need the perfect snack for watching Harry Potter movies? An easy snack you can make and enjoy and keep and enjoy for days? Vegan Butterbeer Popcorn is the answer.)
I’ve been reading the Harry Potter books to my little girls, off and on, for a while now.
They love the early books, the relationships and how Harry and Ron and Hermione are all very “fun” (that’s their description).
BUT, I haven’t let them watch the movies yet.
They can get kind of scary.
Until this week.
I’ve planned a whole big Harry Potter movie-watching event.
And the easy Harry Potter snack that I’ve got planned? Vegan Butterbeer Popcorn.
Sweet, crunchy, and oh so perfect for watching the Boy Who Lived defeat He Who Will Not be Named.
The best part about this Vegan Butterbeer Popcorn is its shelf-life.
This stuff is seriously long-lived.
I mean, I’m not saying that it’s made with a little Unicorn Blood–It will not last FOREVER. But, you can totally make it today then snack on it for a week, no problem.
And, second best part? It tastes like that amazing store-bought stuff you would get when you were a kid before you knew you were allergic to dairy.
So, be sure to pin this recipe, because you’re going to want to make it again next week–there are 9 movies now (with another on the way soon, right?!), so you’re going to want to make it again and again and again…
And, if I have my say, Vegan Butterbeer Popcorn will be served at the theater for the last installment of Fantastic Beasts.
Vegan Butterbeer Popcorn
Need the perfect snack for watching Harry Potter movies? An easy snack you can make and enjoy and keep and enjoy for days? Vegan Butterbeer Popcorn is the answer.
- 1 cup brown sugar
- 1½ tspn vanilla
- ¾ tspn salt
- 1/2 tspn apple cider vinegar
- ½ cup coconut cream so chill a can of coconut milk overnight, then scoop the thick stuff out--drain the water away
- 1/2 tspn baking soda
- 6 cups popped popcorn
Preheat oven to 170 degrees--or whatever the lowest setting on your oven is.
Make your butterbeer drizzle by placing the sugar, salt and vanilla in a pot over high heat.
Stir, stir, stir until the sugar mixture gets lumpy and brown-ish throughout.
Add the coconut cream and keep stirring.
Stir for a long, long time until all the lumps dissolve and the drizzle is all soft and smooooth.
Turn off the stove.
Add baking soda and stir until it's mixed throughout.
Remove from heat and allow to cool.
In a large, large mixing bowl, pour butterbeer drizzle over popcorn and stir until it's all coated.
Pour popcorn into a (or maybe 2) 9x13 baking pans in as thin a layer as you can manage.
Place the popcorn in the oven for an hour and stir at 15-minute intervals.
When the butterbeer popcorn is done it will be stuck together but not sticky--if it's sticky, try another 15 minutes in the oven. When it's ready, you'll be breaking it apart rather than stirring, if that makes sense.