Dairy-Free Toffee Popcorn
Indulge in the irresistible crunch of Dairy-Free Toffee Popcorn, a sweet and salty treat that's perfect for snacking or gifting! This recipe combines fluffy popped popcorn with a luscious, dairy-free toffee sauce made from coconut oil, brown sugar, almond milk, and a touch of maple syrup for a naturally vegan twist on a classic favorite. The bubbling toffee mixture caramelizes beautifully in the oven, creating a golden coating that hardens into addictive clusters of sweet perfection. With minimal prep and bake time, this easy-to-make snack delivers maximum flavor and is ideal for parties, movie nights, or satisfying cravings. Whether dairy-free or simply looking for a delicious popcorn upgrade, this homemade treat is guaranteed to delight your taste buds!
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Recipe Information
Ingredients
- 8 cups Popped popcorn
- 0.5 cup Coconut oil
- 1 cup Brown sugar
- 2 tablespoons Maple syrup (or agave syrup)
- 3 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 0.25 teaspoon Baking soda
Instructions
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Place the popped popcorn in a large mixing bowl, making sure to remove any unpopped kernels.
In a medium saucepan, melt the coconut oil over medium heat. Add the brown sugar, maple syrup, almond milk, and salt. Stir well to combine.
Bring the mixture to a gentle boil and let it cook for 3–4 minutes, stirring occasionally, until the toffee mixture thickens slightly.
Remove the saucepan from heat and quickly stir in the vanilla extract and baking soda. The mixture will bubble up slightly upon adding the baking soda; stir until smooth.
Immediately pour the toffee mixture over the popcorn. Use a spatula to toss and coat the popcorn evenly, working quickly to ensure all pieces are covered.
Spread the coated popcorn onto the prepared baking sheet in an even layer.
Bake the popcorn in the preheated oven for 40 minutes, stirring every 10 minutes to prevent sticking and ensure even coating.
Once the popcorn is golden and crisp, remove it from the oven and let it cool completely on the baking sheet. The toffee will harden as it cools.
Once cooled, break the popcorn into clusters and transfer it to an airtight container for storage. Enjoy within a week for the best flavor and crunch.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 214.0 g | 78% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 165.4 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 230 mg | 18% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 471 mg | 10% | |
*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.
