Dairy-Free Sweet Caramel Popcorn
Indulge in the irresistible crunch of Dairy-Free Sweet Caramel Popcorn—an easy, crowd-pleasing treat that's perfect for movie nights, parties, or snacking any time! This homemade caramel popcorn recipe swaps out traditional butter and cream for full-fat coconut milk and coconut oil, creating a luscious, dairy-free caramel sauce with an enticing hint of coconut. Sweetened with brown sugar and maple syrup, the caramel coats each kernel evenly for a golden, glossy finish. Baked to perfection for a crispy texture, this snack is both rich and airy. Ready in under an hour and made with simple pantry staples, this recipe is ideal for health-conscious snackers or those following a dairy-free diet. Store leftovers in an airtight container, but trust us—it's so delicious there might not be any left to save!
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Recipe Information
Ingredients
- 1/2 cup popcorn kernels
- 2 tablespoons coconut oil (for popping the popcorn)
- 1 cup brown sugar
- 1/4 cup coconut milk (full-fat, from a can)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Instructions
Heat a large pot over medium heat and add 2 tablespoons of coconut oil. Drop a few popcorn kernels into the pot and cover with a lid. When the kernels pop, add the rest of the popcorn kernels in an even layer and cover the pot. Shake the pot occasionally to prevent burning, and remove it from heat once popping slows. Transfer the freshly popped popcorn into a large mixing bowl and set aside. Discard any unpopped kernels.
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan, combine the brown sugar, coconut milk, and maple syrup over medium heat. Stir until the sugar dissolves, then bring it to a gentle boil. Allow the mixture to boil for 3-4 minutes without stirring.
Remove the saucepan from heat and whisk in the vanilla extract, salt, and baking soda. The mixture will foam up slightly—this is normal.
Pour the caramel sauce evenly over the popcorn in the mixing bowl. Use a silicone spatula to gently toss the popcorn, ensuring all pieces are well-coated.
Spread the caramel-coated popcorn evenly onto the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, stirring every 10 minutes to ensure even coating.
Remove the popcorn from the oven and let it cool completely on the baking sheet. The caramel will harden as it cools, creating a satisfyingly crunchy texture.
Once the popcorn has completely cooled, break up any large clusters and serve immediately. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 322.9 g | 117% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 266.2 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1014 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
