Vegan Caramel Popcorn (Can Also Be Made Refined Sugar Free!)
The easiest 7 ingredient caramel popcorn that just happens to be gluten-free, dairy free, and completely vegan.
Servings: 10 cups
Calories: 225kcal
Cost: $4.50
Equipment
Ingredients
- 10 cups plain freshly popped popcorn ½ cup of popcorn kernels
- 1 ¼ cups pecan pieces
- ¼ cup vegan butter
- ⅓ cup maple syrup
- ⅓ cup sugar I prefer evaporated cane juice
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Instructions
Popping the popcorn on the stovetop
- You can totally skip this if you use already popped popcorn or have a popcorn maker. Just make sure you use absolutely plain popcorn if you are not going to pop it from scratch. Salted or flavored popcorn will throw off the final result.
- Place 2 tablespoons of olive oil or coconut oil, along with ½ cup of un-popped popcorn kernels into a dutch oven or thick-bottomed pot. Cover the pot with a lid that doesn’t allow for steam to escape. Put a medium-high flame under the pot.
USE YOUR EARS
- After a few minutes, the popping should start to subside. When you hear the pops happening only maybe once a second or so, it’s time to remove the popcorn from the pot. Remember- the pot is still super hot, and will continue to cook (burn) the popcorn, so get it outta there into a mixing bowl. ½ cup of kernels should pop into about 10 cups of popcorn depending on the exact variety of popcorn kernels you use.
Make the caramel
- Melt the vegan butter in a saucepan over a high flame. You can substitute coconut oil for the vegan butter if you want a more natural product, or if you avoid vegan butter for any reason.
- Once the butter is melted, whisk in the maple syrup and sugar (or coconut sugar). Whisk occasionally for about 2 minutes just until the caramel starts to bubble and the sugar has completely dissolved. If you want to spice things up- this is where you can add some of your favorites- a pinch of ground cardamom, some dried ginger, a spoonful of tahini, or maybe even a tiny splash of rum and nutmeg like I do around Christmas. Have fun tweaking it to your taste.
- Once the caramel starts to bubble, stir in the vanilla extract, salt, and baking soda. Continue to cook, rapidly stirring with the whisk for about 30 seconds. The baking powder will make the caramel bubble up rapidly and get more creamy and aerated in appearance.
Mix up that corn!
- Immediately pour the hot caramel into the popped corn, and stir it about with a rubber spatula to evenly coat all the popcorn. If you want to add any nuts, this is when you can toss in about a cup of your favies- peanuts, pecans, chopped almonds, or macadamia nuts. Be creative. This is when you can make Cracker Jacks look super cheap and unclassy. Oh wait- Cracker Jacks are already not that classy, but whatevs…
Roast the caramel corn to make it crispy
- Spread the caramel corn out evenly in a single layer onto a parchment paper lined baking pan. Place it in the oven at 225 degrees for 25 minutes.
- Remove the popcorn from the oven, and this is the hard part- ALLOW IT TO COOL for at least 5 minutes without eating it all and scalding your face off. Break it up a bit by hand and transfer it to a serving bowl.
Notes
🫕Popping in a pot:
If your pot isn’t very thick, you may have to shake it a few times while the kernels pop to prevent burning. In the thick cast iron dutch oven I like to use, I never have to touch it until it’s time to take it off the stove. I for real would be lost and sad without my favey pot in my arsenal…
🍿 Popcorn Perfection:
Achieve the ultimate popcorn base with 10 cups of plain unsalted popcorn, using either a popcorn popper or the stovetop method detailed below. Opt for plain popcorn to avoid flavor interference. Remember, there are two types of kernels – "butterfly flakes" for a tender mouthfeel and "mushroom flakes" for a chewier texture. 🔥 Bake to Crispy Bliss:
Roast the caramel corn in the oven at 225 degrees for 25 minutes. Afterward, allow it to cool for at least 5 minutes before breaking it up and transferring it to a serving bowl. Perfect for gifting or indulging. 🍬 Storage Savvy:
Once cool, this vegan caramel popcorn can last up to three weeks, making it an excellent option for gifting. Avoid chewy caramel corn by not letting it sit for too long, and prevent graininess by ensuring the caramel doesn't cool too quickly. If it turns grainy, warm it briefly in the oven to melt sugar crystals, then let it cool fully before transferring. 🚫 Avoid Bitter Regrets:
Watch the caramel closely to prevent overcooking, as it can lead to a burnt taste.
Achieve the ultimate popcorn base with 10 cups of plain unsalted popcorn, using either a popcorn popper or the stovetop method detailed below. Opt for plain popcorn to avoid flavor interference. Remember, there are two types of kernels – "butterfly flakes" for a tender mouthfeel and "mushroom flakes" for a chewier texture. 🔥 Bake to Crispy Bliss:
Roast the caramel corn in the oven at 225 degrees for 25 minutes. Afterward, allow it to cool for at least 5 minutes before breaking it up and transferring it to a serving bowl. Perfect for gifting or indulging. 🍬 Storage Savvy:
Once cool, this vegan caramel popcorn can last up to three weeks, making it an excellent option for gifting. Avoid chewy caramel corn by not letting it sit for too long, and prevent graininess by ensuring the caramel doesn't cool too quickly. If it turns grainy, warm it briefly in the oven to melt sugar crystals, then let it cool fully before transferring. 🚫 Avoid Bitter Regrets:
Watch the caramel closely to prevent overcooking, as it can lead to a burnt taste.
Nutrition
Calories: 225kcal | Carbohydrates: 24g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Sodium: 326mg | Potassium: 119mg | Fiber: 3g | Sugar: 14g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg