Sweet, salty, tasty, addictive vegan caramel corn. Dairy free, nut free, and gluten free.
Make the caramel: In a heavy bottomed saucepan with a candy thermometer clipped to the side, heat the buttery spread, brown sugar, and corn syrup over medium heat. Stir constantly, until the candy thermometer reads 255 degrees F.
Store popcorn in an airtight container. It should stay fresh for 5-6 days.