Dairy Free Caramel Popcorn
Caramel popcorn is one of those snacks that feels indulgent and nostalgic all at once — the kind of thing you make once and suddenly can't stop reaching for. Most store-bought versions and even homemade recipes lean heavily on butter, which makes this a treat that's usually off the table for anyone avoiding dairy. Here, coconut oil does all the heavy lifting, both in popping the kernels and building the caramel, and the result is a deeply golden, glossy coating with serious crunch. The caramel is cooked to 300°F for that satisfying hard-crack snap, then finished with vanilla and a touch of baking soda to give it a light, airy texture that clings beautifully to every kernel. A low-and-slow oven bake locks everything in place so you get evenly coated, crispy popcorn rather than a sticky mess. This batch serves 8, making it perfect for movie nights, holiday gifting, or just keeping a bowl on the counter and pretending you have self-control.
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Learn more →Ingredients
8 servings
For the popcorn
- ½ cup popcorn kernels
- 2 tbsp coconut oil
- ½ tsp fine salt
For the caramel
- 1 cup packed light brown sugar
- ¼ cup light corn syrup
- ¼ cup coconut oil
- ½ tsp fine salt
- ½ tsp baking soda
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
- 2
Heat 2 tbsp coconut oil in a large pot with a lid over medium heat until melted and shimmering. Add the popcorn kernels, cover, and cook, shaking the pot every 30 seconds, until the popping slows to about 2 seconds between pops. Remove from heat, uncover, and transfer the popcorn to the prepared baking sheet, discarding any unpopped kernels. Sprinkle with 1/2 tsp salt and spread into an even layer.
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