Main image of Vegan Caramel Popcorn

Vegan Caramel Popcorn

10 min

Snack

10 ingredients or less

Pantry-ready

Jazz up movie nights with this incredibly simple-to-make and delicious caramel popcorn! You'll find yourself reaching for handful after handful.

Servings

(2 cups per serving)

Total

10 min

Prep

3 min

Cook

7 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

Popcorn

Caramel sauce

Buy ingredients on AmazonFresh  

Directions

  1. Heat the coconut oil in a heavy-bottomed large pot with a lid over high heat. Add the popcorn kernels, stir, and cover. Shake the pan back and forth every 20 seconds to heat the kernels evenly. After 1 - 2 minutes, it should start to pop. Lower the heat to medium-high and let the popcorn kernels pop away while shaking almost continuously. When the popping slows, remove from heat and keep the lid on until the popping completely stops.
  2. To make the caramel sauce, in a small pan on medium-high heat, place the remaining coconut oil and maple syrup. Allow to gently simmer for 2 minutes, stirring throughout. Note, don't remove from the heat too soon, as the sugar and oil won’t harden and crisp when added to the popcorn, but also be careful not to over-cook as the sugar can burn. Then remove the saucepan from the heat, and stir in the vanilla, baking soda, cinnamon, and salt.
  3. Drizzle the caramel sauce over the popcorn and toss to coat. Spread out the popcorn onto parchment paper and let sit for 5 - 10 minutes to harden as it cools. Enjoy!

Storage

  • Best if enjoyed immediately, otherwise store in an airtight container on the counter for up to 1 day.

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

Show nutrition info  

Watch it step-by-step!

More for the eyes

image of image of image of image of image of

Discussion & Rating

Rate this post


Adam - Dec. 30, 2021, 4:25 a.m.

Worked alright. It will keep and be more crispy putting it in the oven on 300 for 8 minutes. Shuffling it around every 2 minutes or so. It's a good quick way to make a wonderful snack.

PUL Team - Dec. 30, 2021, 6:10 a.m.

Thanks a bunch for sharing your experience with this one, Adam - it's so appreciated 🙂


Olivia Marie - Nov. 3, 2021, 7:08 p.m.

This was perfectly sweet! I didn't get my to crisp on the popcorn but I'm willing to try again because it was that yummy.

PUL Team - Nov. 4, 2021, 3:44 p.m.

So glad it was enjoyed, Olivia! Leaving the coconut oil and syrup mixture on the saucepan for a tad bit longer should help it crisp on the popcorn more ✨


Linda - Oct. 16, 2021, 4:52 p.m.

Would give this more than 5 stars if I could. It's sooo good. Kids love it and it's so simple to make. No need to every buy toffee popcorn again.

PUL Team - Oct. 17, 2021, 2:33 a.m.

We appreciate this so much, Linda, thank you! So happy it's being enjoyed 🌻


nesya - July 13, 2021, 5:15 p.m.

Hi just to know, why baking soda?

PUL Team - July 18, 2021, 12:57 a.m.

A wonderful question, Nesya! The baking soda reacts with some of the acidity in the recipe which causes the caramel to foam. This basically helps the caramel have a softer texture that sticks to the popcorn and prevents it from getting too hard 🙂

Nesya - July 18, 2021, 8 a.m.

Ahh well thank you so much for responding!
helped a lot