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Vegan Caramel Popcorn

10 min


10 ingredients or less

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


(2 cups per serving)


10 min


3 min


7 min

Free from

Soy symbol


Peanut symbol


Treenut symbol

tree nut

Sesame symbol


Gluten symbol




Caramel sauce


  1. Heat the oil in a heavy-bottomed large pot on high heat. Add the popcorn kernels, stir, and cover. Shake every 15 seconds until popping starts. Then reduce the heat to medium-high and shake until the popping slows. Remove from heat, and keep the lid on until popping stops.
  2. To make the caramel sauce, add the coconut oil and maple syrup to a small pan on medium-high heat. Simmer for 2 minutes, stirring throughout.
  3. Then turn off the heat* and stir in the remaining caramel sauce ingredients.
  4. 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!


  • 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 turn off the heat too soon as the sugar won’t harden and crisp when added to the popcorn, but also be careful not to overcook as the sugar can burn.


  • 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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Cat - Dec. 30, 2023, 9:47 a.m.

Hi there

I used maple syrup, salt and cinamon only and it was delicious.
Thankyou x

PUL Team - Jan. 3, 2024, 12:37 a.m.

So happy that the popcorn was enjoyed, Cat, thank you!

Anina - Oct. 1, 2023, 10:46 a.m.

Family favorit!
One of the first recipes we ever tried from you like years ago and we still love it.

Magda - July 3, 2023, 7:52 p.m.

Delicious, sweet and chrunchy

Laetitia M. - July 2, 2023, 6:40 p.m.

Very tasty! However the caramel didn’t really harden, I don’t really know what I did wrong.

PUL Team - July 4, 2023, 3:45 a.m.

Hey Laetitia, it's possible the heat was turned off too soon. We don't want to turn off the heat too soon as the sugar won’t harden and crisp when added to the popcorn, but also be careful not to overcook as the sugar can burn 🤗

Kelly - June 29, 2023, 2:50 a.m.

Absolutely delicious!!!! And so fast and easy!

Diane - June 26, 2023, 5:20 a.m.

Delicious! I put mine in the refrigerator for a little while right before eating it to make it extra crunchy. Yum.

Mickel E - April 16, 2023, 11:55 p.m.

I absolutely love caramel popcorn. I’m so glad to now know how to make it. Give it a try! You’re in for a delicious surprise

PUL Team - April 17, 2023, 1:12 a.m.

So happy to hear, Mickel, thank you 🤗

Giovanna - March 30, 2023, 3:05 p.m.

Hi! I really love this recipe! The popcorn was sooo good! Unfortunately I didn`t have the maple syrup (it`s very expensive here), but instead I used brown sugar. Not so healthy, but it tastes great! The cinnamon and the vanilla makes it very special 💕, never have seen sweet popcorn with this ingredients before. Here in Brazil a very popular way is making the popcorn with caramel and red coloring (or with gooseberry), it`s kind of a street food. Thanks!

PUL Team - March 30, 2023, 6:46 p.m.

Hey Giovanna, thanks so much for sharing your experience with the recipe! Brown sugar sounds like a delicious substitute and we love the sound of the gooseberry flavour. Hugs to Brazil 😃

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.

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