CARAMEL RECIPE WITHOUT BUTTER RECIPES

Steps:

• Place the popped popcorn into a large brown paper bag. Set aside.
• In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
• Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.

Steps:

• Preheat oven to 350°F. Beat butter and sugars with a heavy-duty stand mixer on medium speed until creamy, about 2 minutes; add eggs and vanilla, and beat until just combined. Whisk together flour, baking soda, salt, and cinnamon in a small bowl; gradually add to butter mixture, beating on low speed just until combined, about 10 seconds. Stir in oats and pecans.
• Using a 1 1⁄2-inch cookie scoop, drop spoonfuls of dough 3 inches apart on parchment paper-lined baking sheets. (Or use your hands to shape dough into 2-inch balls.) Bake in preheated oven until golden but still soft in center, 9 to 10 minutes. Cool 1 minute on baking sheets; remove cookies to wire racks, and cool completely, about 20 minutes.
• Prepare the Salted Caramel Buttercream: Microwave 16 caramel candies (such as Kraft) and 1 Tbsp. heavy cream in a microwave-safe bowl on HIGH until mixture is smooth and melted, about 1 minute, stirring at 3-second intervals. Stir in 1 additional Tbsp. cream. Cool at room temperature until lukewarm, about 30 minutes. Beat 1⁄2 cup softened salted butter and 3 oz. softened cream cheese with an electric mixer on medium speed until creamy; add 2 tsp. vanilla extract and 1⁄2 tsp. kosher salt; beat until combined. Gradually add 1 (16-oz.) pkg. powdered sugar alternately with caramel mixture, beating on low speed until blended after each addition. Add 1 Tbsp. cream, 1 tsp. at a time, to reach desired consistency, if needed.
• Pipe or spread about 1 1⁄2 tablespoons Salted Caramel Buttercream on 1 flat side of half of cooled cookies; top with remaining cookies, flat side down, pressing gently.