Vegan Toffee Popcorn
Indulge in the sweet and crunchy delight of Vegan Toffee Popcorn, a plant-based twist on a classic treat that's perfect for snacking, gifting, or movie nights! Made with simple ingredients like coconut sugar, maple syrup, and unsweetened almond milk, this dairy-free recipe delivers rich caramel flavor without the guilt. The homemade toffee sauce coats freshly popped popcorn for irresistible clusters that bake to a perfect crisp in just 10 minutes. With the natural sweetness of coconut sugar and the subtle nuttiness of almond milk, this treat is ideal for vegan and non-vegan snack lovers alike. Easy to make and packed with flavor, Vegan Toffee Popcorn is sure to become your new favorite indulgence!
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Recipe Information
Ingredients
- 1 cup Popcorn kernels
- 2 tablespoons Coconut oil
- 1 cup Coconut sugar
- 1 4 cup Maple syrup
- 2 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 4 teaspoon Sea salt
Instructions
Heat a large pot over medium heat. Add 2 tablespoons of coconut oil and the popcorn kernels. Cover the pot with a lid, leaving a small gap to allow steam to escape.
Shake the pot occasionally to prevent burning. Once the popping slows down, remove the pot from heat and transfer the popped popcorn to a large mixing bowl. Set aside.
In a medium-sized saucepan, combine the coconut sugar, maple syrup, unsweetened almond milk, and sea salt. Heat over medium heat, stirring frequently, until the mixture starts to bubble.
Continue cooking the toffee mixture for 4-5 minutes, stirring constantly, until it thickens slightly and turns glossy.
Remove the saucepan from heat and stir in the vanilla extract.
Pour the toffee mixture over the popcorn in the mixing bowl. Use a silicone spatula or wooden spoon to gently toss and coat the popcorn evenly.
Spread the coated popcorn onto a parchment-lined baking sheet in an even layer.
Preheat your oven to 250°F (120°C). Bake the toffee popcorn for 10 minutes to set the coating, stirring halfway through to ensure even baking.
Remove the toffee popcorn from the oven and let it cool completely on the baking sheet. The toffee will harden as it cools, creating a crunchy texture.
Once cooled, break the popcorn into clusters and store it in an airtight container for up to one week. Enjoy!
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 523.6 g | 190% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 450.1 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 349 mg | 7% | |
*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.
