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

Directions

  1. Heat the coconut oil in a heavy-bottomed large pot on high heat. Add the popcorn kernels, stir, and cover. Shake the pan back and forth every 15 seconds to heat the kernels evenly. When you hear a 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 stops.
  2. To make the caramel sauce, add the remaining coconut oil and maple syrup to a small pan on medium-high heat. Allow to gently simmer for 2 minutes, stirring throughout*. Then remove the pan 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 minutes to harden as it cools. Enjoy!

Notes

  • Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. If you prefer a strong coconut taste, use unrefined coconut oil instead. The coconut oil needs to be solid for this recipe, and not melted. If the oil is soft, place it in the fridge until hardened.
  • * 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.

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.

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Discussion & Rating

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Pallavi - July 4, 2022, 9:23 p.m.

Hi, this is a great recipe. I just have a small query - could you suggest an option for maple syrup? I live in Delhi, and maple syrup is not quite abundantly available here unless on steps into a supermart. So it will be good to know an alternative ingredient.
Thanks

PUL Team - July 4, 2022, 10:48 p.m.

Hey there, Pallavi, thanks for the question! An alternative liquid syrup will work if that's accessible. We hope you enjoy the recipe if you're able to give it a try. Sending hugs to Delhi 🙂


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