Breastfeeding Friendly Vegan Caramel Popcorn
About FigFig 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
- 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
- ½ tsp baking soda
- 1 tsp vanilla extract
For serving
- ¼ tsp flaky sea salt (optional)
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!