Low Sodium Vegan Caramel Popcorn

Total time1 hr 25 min

Prep time10 min

Cook time1 hr

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the popcorn

⅓ cup popcorn kernels
Orville Redenbacher's Gluten Free Original Gourmet Popcorn Kernels - 30 Oz Orville Redenbacher's Original Premium White Popcorn Kernels, Gluten Free Pure Living Organic Sprouted Popcorn Kernels Simple Truth Purple Popcorn Kernels Eden Foods Organic Popcorn Kernels
See all
1 tbsp coconut oil

For the caramel

½ cup vegan butter
1 cup packed light brown sugar
3 tbsp maple syrup
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp baking soda
1 tsp vanilla extract

For serving

¼ tsp flaky sea salt (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper and set aside.
2
Heat the coconut oil in a large pot with a lid over medium-high heat. 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 immediately and transfer the popcorn to the prepared baking sheet, spreading it into an even layer. Discard any unpopped kernels.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!