Vegan Sweet Caramel Popcorn
Indulge in the irresistible crunch and sweetness of Vegan Sweet Caramel Popcorn—a plant-based twist on a classic snack that’s perfect for movie nights, parties, or anytime you crave a guilt-free treat! Made with wholesome ingredients like popped corn kernels, creamy coconut milk, and rich coconut sugar, this recipe delivers a luscious caramel coating without dairy or refined sugar. The addition of maple syrup, vanilla extract, and a sprinkle of sea salt creates a delightful balance of flavors that will keep you coming back for more. Ready in just 30 minutes, this easy vegan popcorn recipe is both quick to prepare and guaranteed to impress. Serve it warm or let it cool for a crisp texture, and store leftovers (if there are any!) for up to three days in an airtight container. Perfect for anyone looking for a healthier, allergen-friendly alternative to traditional caramel popcorn!
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Recipe Information
Ingredients
- 1 cup Popcorn kernels
- 2 tablespoons Coconut oil
- 1 cup Coconut sugar
- 1 cup Coconut milk (full-fat, canned)
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
Instructions
Heat a large pot over medium heat and add 2 tablespoons of coconut oil.
Add the popcorn kernels to the pot, cover with a lid, and gently shake the pot back and forth to distribute the heat evenly.
Continue shaking occasionally until the kernels start popping. Once popping slows to 2-3 seconds between pops, remove the pot from heat and transfer the popped corn to a large mixing bowl.
In a small saucepan, combine the coconut sugar, coconut milk, and maple syrup. Heat over medium-low heat, stirring occasionally, until the mixture begins to simmer.
Allow the caramel to simmer for 5-7 minutes without stirring, or until it thickens slightly. Be careful not to let it burn.
Remove the caramel saucepan from heat and stir in the vanilla extract and sea salt.
Pour the caramel sauce over the popcorn in the large mixing bowl. Use a silicone spatula to gently toss and coat the popcorn evenly in the caramel.
Spread the caramel-coated popcorn onto a parchment-lined baking sheet in a single layer to cool and harden for 10-15 minutes.
Once cooled, break apart any large clusters and serve immediately. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 351.3 g | 128% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 272.6 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 969 mg | 21% | |
*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.
