Vegan Caramel Popcorn
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Unrated
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
10 -12
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Course
Snacks
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Cuisine
Vegan, gluten-free
Vegan Caramel Popcorn
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 3 batches of stovetop popcorn or just pop 3/4 cups of popcorn kernels
- 3/4 cup vegan butter
- 1 cup packed brown sugar
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp fleur de sel or 1/4 tsp table salt or 1/2 tsp kosher salt OMIT if using salted butter
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Instructions
- Preheat oven to 250ºF (120ºC), use convection mode if you have it, otherwise you'll need to do two pans separately or just switch them halfway through baking.
- Prepare two pans with parchment paper or a silpat and set aside.
- Pop the 3/4 cups of popcorn kernels—you should have about 12 cups of popcorn. Transfer to a large mixing bowl.
- In a small pan, melt butter and add brown sugar. Stir continuously and cook over medium-high heat until the mixture bubbles and rises a little bit, about 3 minutes of boiling. If you have a candy thermometer, remove the pot from heat at around 275ºF (135ºC). Stir in baking soda, vanilla extract, and if you used unsalted butter, add the salt. Stir to incorporate and then pour over the popped corn. Stir to coat, then transfer to prepared baking sheets, spreading evenly. If you're using a convection oven, bake both sheets for an hour, stirring once halfway through. If using a conventional oven, you can bake them both at the same time but halfway through, stir and switch the placements of the pans so that the top one also gets heat from the bottom.
Notes
- **If you find your caramel is grainy, your heat might have been a little too high and some of the sugar might have recrystalized in the cooking process. It'll still taste good but the grainy texture isn't ideal.
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