Freshly popped kernels get coated in a rich, deep-amber caramel made from melted butter alternative, brown sugar, and maple syrup, then baked low and slow until every piece turns crisp and shatters with a satisfying crunch. A hit of vanilla and a pinch of baking soda give the caramel that glossy, bubbly texture that clings to each kernel instead of pooling at the bottom of the bowl. Finished with a scatter of flaky sea salt, this batch balances sweet and salty in every handful, and the oven-baking step is what locks in that toffee-like snap rather than leaving it sticky. It's an easy one to portion into jars for movie night or gifting, and it holds its crunch for days if you keep it sealed. This is a solid pick for a gluten free snack table, since the ingredient list leans on pantry staples like brown sugar, maple syrup, and popcorn rather than anything wheat-based.
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Preheat the oven to 250°F (120°C). Line a large rimmed baking sheet with parchment paper and set aside.
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.
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