Homemade Vegan Popcorn Tin
Merry Christmas, friends! This holiday has been busy busy busy this year. In fact, I’m writing this from my Oma’s house to the sound of laughter and total dorkiness from my family behind me. This is our first Christmas home in two years, and it’s been lovely so far. My Oma’s house is like a hub for our whole family, and it’s really great to be here again eating our weight in snacks and cozying up on the couch amidst my Oma’s extensive old world Santa Claus collection. German Christmas is so magical, y’all.
One thing I’ll always remember about Christmas at Oma’s was those fun popcorn tins. Remember those? They were huge tins filled with butter popcorn, cheese popcorn, and caramel corn. Us kids (me, my sister, and our gazillion cousins) would go so crazy for popcorn tins that our parents just started getting us each our own. Staying home for Christmas for the first time in forever had me thinking about Christmasses past, and inevitably these popcorn tins popped into my mind.
It’s kind of silly to call this a recipe, but if you ever loved popcorn tins then this post is for you! Below is my favorite way to make “buttered” popcorn as well as recipes for noochy/cheesy popcorn sprinkle, and cinnamon toast popcorn. Of course, you could make any popcorn recipe that you like, and use my ratios as a guide. I will say that my basic “buttered” and salted popcorn is pretty dope. I use coconut oil, and it tastes legit.
For the three compartment divider, I never did come up with a clean enough method that would be worthy of sharing here. Basically I watched this video over and over, and sort of engineered something out of poster board. However, if you come up with an easier method, let me know.
Happy Holidays, dear readers !
Mentioned in this recipe:
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons fine sea salt
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon mustard powder
- 5 tablespoons refined coconut oil, room temperature
- 1 tablespoon vanilla syrup
- 1 1/4 cups unpopped popcorn
- 5 tablespoons refined coconut oil, melted
- 2 gallon popcorn tin
1. In a small bowl combine the brown sugar, cinnamon, and 1 teaspoon of the salt. Set this mixture aside. In another small bowl combine the nutritional yeast, garlic powder, onion powder, mustard powder, and 2 teaspoons of the salt. Set this mixture aside as well.
2. In a large stock pot with a lid melt the room temperature coconut oil over medium heat. Add three popcorn kernels to the oil, and cover the pot. When you hear the first popcorn kernel pop pour in the remaining popcorn kernels. Cover the popcorn, and vigorously shake the pot over the stove eye to pop the popcorn. Continue to pop the popcorn until the popping slows down significantly or stops. Pull the pot off of the heat.
3. To make the Cinnamon Toast Popcorn: Transfer 10 cups of the popped popcorn to a large paper shopping bag. Drizzle the vanilla syrup and 1 tablespoon of the melted coconut oil over the popcorn, close the bag well, and shake well to coat each kernel. Open the bag, and pour in the brown sugar/cinnamon mixture. Re-close the bag and shake the popcorn to coat.
4. To make the Vegan Cheesy Popcorn: Transfer 10 cups of the popped popcorn to a large paper shopping bag. Drizzle 2 tablespoons of the melted coconut oil over the popcorn, close the bag well, and shake well to coat each kernel. Open the bag, and pour in the nutritional yeast mixture. Re-close the bag and shake the popcorn to coat.
5. To make the Vegan “Buttered” and Salted Popcorn: Drizzle the remaining melted coconut oil over the popcorn remaining in the stock pot, cover the pot with the lid, and carefully shake to pot well to coat each kernel. Add the remaining salt to the popcorn, re-cover the pot, and shake the popcorn to coat.
6. Taste each popcorn batch for salt. Add the popcorn to your tin accordingly!