Homemade popcorn gets tossed in a deep amber caramel built from brown sugar, corn syrup, and coconut oil, cooked to that perfect toasty-sweet stage on the stovetop. A splash of vanilla and a hit of baking soda turn the hot caramel foamy and light right before it's folded through the popcorn, so every piece gets coated instead of clumping into one sticky mass. A slow bake in the oven sets the coating into a satisfying crackly-crisp shell, with just enough salt to keep it from turning cloying. Break it into clusters and it's the kind of snack you'll want within reach for movie night, a road trip, or just because. It's a naturally easy fit for a vegan snack table, no fuss required.
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Preheat the oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
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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