Vegan Caramel Popcorn
Caramel popcorn is one of those snacks that feels indulgent and nostalgic all at once, and this version delivers every bit of that sticky, crunchy magic without a drop of dairy or honey in sight. The secret is a glossy caramel built from vegan butter, packed brown sugar, and a splash of maple syrup — together they cook down into a deep amber sauce that smells absolutely incredible and coats every single kernel. A pinch of baking soda stirred in at the end makes the caramel foam and lighten, giving you that signature airy crunch once it bakes and sets. The low-and-slow oven method — 45 minutes at 250°F with regular tossing — is what separates truly crisp caramel corn from the soggy, clumpy kind, so don't rush it. A finishing sprinkle of flaky sea salt is optional but honestly non-negotiable if you love that sweet-salty contrast. This makes enough to serve six, which means it's perfect for movie nights, holiday gifting, or just keeping a bowl on the counter and pretending you have self-control.
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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
- 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.
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