Easy Vegan Caramel Popcorn (Sweet And Salty!)
I combine crunch popcorn, a rich caramel sauce, and a touch of sea salt for this vegan caramel popcorn recipe. You could buy a bag, but I promise you, the balance between sweet and salty in this recipe is unbeatable. I bake the caramel-coated popcorn low and slow, ensuring every single piece turns out crisp instead of sticky.
Servings: 4
Calories: 1258kcal
Ingredients
- 8 cups popcorn salted gives best end result
- ¾ cup vegan caramel see note
- ½ teaspoon baking soda to add to caramel (see note)
- ½ - ¾ cup chopped nuts optional but give a yummy crunch (salted nuts add extra flavor)
Instructions
- Preheat the oven to 250 degrees F / 120 C.
- Make caramel according to the recipe but only thicken on the shorter side (about 5 minutes). Once thickened remove from heat and add in the baking soda with the vanilla and salt. You will see it bubbling but this is what helps it be more spreadable.
- Add popcorn to a large bowl, with the caramel and nuts (if using). Mix around to coat well.
- Spread popcorn mixture out on a parchment lined cookie sheet.
- Bake for an hour, mixing around every 15 minutes.
- Once done, remove from the oven and allow to cool. Once cool you can break it apart.
- Serve! Stores crisp in an air tight container!
Notes
- My #1 Secret Tip for this vegan caramel popcorn recipe is to coat and bake the popcorn as soon as the caramel is ready. As the caramel cools, it thickens quite quickly and becomes harder to spread evenly across the popcorn.
- Stir during baking: I mix the popcorn every 15 minutes so the caramel coating crisps up evenly across the tray.
- Use a large bowl: A very large mixing bowl makes coating the popcorn much easier and prevents caramel from spilling everywhere.
- Watch caramel: I cook the caramel until just thickened, since overcooking can make the coating too hard after baking.
- Line pan: Parchment paper prevents sticking and makes clean up a whole lot easier.
- Use salted popcorn: I prefer plain salted popcorn with sturdy popped kernels, as they hold the coating well. I avoid buttery microwave popcorn as it can sometimes make the caramel coating greasy.
Nutrition
Calories: 1258kcal | Carbohydrates: 247g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Sodium: 178mg | Potassium: 899mg | Fiber: 42g | Sugar: 6g