I've helped myself to too much goodness in this Vegan Caramel Popcorn. Seriously, I think this might be the best thing I've ever made.

1 cup granulated sugar

1½ tspn vanilla

¾ tspn salt

½ cup coconut cream (so, chill a can of coconut milk overnight, then scoop the thick stuff out--drain the water away)

½ tspn baking soda

6 cups popped popcorn

Preheat oven to 170 degrees--or whatever the lowest setting on your oven is.
Make your caramel 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 caramel 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 caramel 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 caramel popcorn is done it will be stuck together but not sticky. You'll be breaking it apart rather than stirring, if that makes sense.
Be prepared to be wow-ed. This is, perhaps the best thing I think I've ever made. I hope you enjoy. I'm headed to the kitchen to make more. Heh.