Low Iodine Vegan Caramel Popcorn
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ½ tsp baking soda
- 1 tsp vanilla extract
For serving
- ¼ tsp flaky sea salt (optional)
Can be omittedflaky sea salt
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.
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