Caramel Corn
Last Updated on September 20, 2022 by Annie
Salty meets sweet in this easy vegan caramel corn recipe! Pop up a delicious batch of this classic fall snack with just a handful of ingredients. This dairy-free caramel coated popcorn is made without corn syrup and is ready for snacking all fall long!
Popcorn is without a doubt my favorite snack. From salty to sweet the possibilities are truly endless when it comes to a bowl of popcorn. While I can single handedly devour a bag of SkinnyPop White Cheddar (#dairyfree!) when the weather gets just a touch cooler I am jonesing for a bowl of caramel corn.
The perfect balance of salty and sweet, this vegan caramel corn takes popcorn snacking to a whole new level. With crispy homemade popcorn and a sweet vegan caramel coating, this popcorn treat is the perfect fall snack.
Why we LOVE this Vegan Caramel Corn
- Salty meets sweet. This crisp caramel coated popcorn is the perfect combination of slightly salty popcorn coated in a sweet caramel sauce and baked to crunchy perfection.
- Fresh Fall Flavors. Caramel corn screams fall and a batch of this vegan popcorn is the perfect way to kick off the fall season!
- Easy to make ahead! This salty sweet treat is a great snack to make in advance and keep stored in an air-tight container to snack on all fall long.
- Great for gifting! One of the best things about this recipe is how large of a batch it makes. Dish it out in mason jars or festive fall treat bags and serve it up to your friends this fall!
How to Make Caramel Corn
Ingredients You’ll Need
This quick and easy caramel corn recipe is made with a few ingredients.
- Coconut Oil– Melted coconut oil heats the popcorn kernels without burning the popcorn to a crisp.
- Popcorn Kernels– Heat in a heavy bottomed pan with coconut oil to pop to perfection.
- Salt– Used both to pop the popcorn and balance the sweetness of the caramel coating.
- Caramel sauce– A dairy-free mixture of plant butter, brown sugar, salt, and baking soda boiled to a light caramel perfection.
Directions for Vegan Caramel Corn
Let’s break this sweet fall popcorn recipe down to three main parts: Popping the popcorn, cooking the caramel, and baking the caramel corn.
- Heat oil. In a deep pot with a lid, melt coconut oil with 3 popcorn kernels on medium-high heat covered.
- Add popcorn kernels. Wait until the 3 kernels have popped, then pour in remaining popcorn kernels with the salt. Cover and cook until popping slows to about 3 seconds between pops.
- Pour onto baking sheet. Remove from heat and pour on a large rimmed baking sheet covered with parchment paper. Set aside.
- Preheat the oven to 250°F.
- Heat butter and sugars. In a small saucepan melt plant-based butter over low heat. Once melted add agave nectar and brown sugar.
- Bring to a boil and cook to thicken, about 5 ish minutes. Stir as needed.
- Add baking soda and salt. Once thick, remove from heat and add salt and baking soda. Stir until smooth.
- Coat popcorn with caramel sauce. Pour the caramel over the popped popcorn. Stir to coat the popcorn evenly with the caramel.
- Bake 15 minutes, stir to coat the popcorn again, then bake an additional 15 minutes.
- Salt and cool. Remove from the oven and sprinkle with a touch more salt, stir and allow to cool completely before serving.
Helpful Kitchen Tools
When it comes to making this vegan caramel corn, here are just a few helpful tools you might need along the way.
- Large Rimmed Baking Sheet– Make sure the popcorn is spread in an even layer for the most crunch per bite.
- Silicone Spatula– For stirring the caramel corn between baking sessions.
Vegan Changes to Caramel Corn
This recipe has two main substitutes that keep it delightfully dairy-free and vegan!
- Plant-based butter– In lieu of traditional butter I swapped in a vegan butter alternative to make the sweet caramel coating for this caramel corn.
- Agave– While many recipes for caramel corn call for honey or corn syrup I swapped in a vegan alternative, agave, to provide a sweet meets sticky texture that helps the caramel coat the popcorn.
Storing Suggestions
The trick to a good bag of caramel corn is all about how you store it. To keep your fresh popped popcorn coated in a salty caramel coating fresh and crispy, you’ll want to store it in an air-tight container. When stored properly, this caramel corn keeps fresh for up to a month.
Another helpful tip when it comes to storing popcorn is to make sure your popcorn cools completely before storing. If it is still warm it will add moisture to the container and prevent the popcorn from keeping crisp.
Troubleshooting Vegan Caramel Corn
Why is my caramel corn not crunchy?
When you crave a crispy bite of popcorn and the resulting sound is a soft pitiful squish you are more than let down. Two reasons typically explain why your caramel corn lacks a crunch.
- Under baked. If the caramel coated popcorn doesn’t bake long enough the coating will stay gooey and stick to your teeth terribly.
- Not cooled properly. Another reason caramel coated popcorn lacks a crunch is if it’s not properly cooled. Giving time to cool before storing allows extra moisture to escape from the sweet and salty popcorn treat.
What is the difference between caramel corn and kettle corn?
The biggest difference between these two kinds of popcorn comes down to the method of baking. Caramel corn typically bakes in the oven while kettle corn is popped and seasoned in a large kettle.
Sweet Fall Recipes
Itching for more fall treats? Here are a few seasonal desserts to try next!
If you tried this delicious Caramel Corn and enjoyed it feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Caramel Corn
Salty meets sweet in this classic fall recipe with a vegan twist, Caramel Corn! This sweet popcorn treat is perfect for gifting and snacking on all fall long!
Ingredients
- 4 Tablespoons Coconut Oil
- ½ cup Popcorn Kernels
- ½ teaspoon Salt
Caramel Sauce
- ¼ cup Plant-based Butter
- 2 Tablespoons Agave Nectar
- ½ cup Brown Sugar
- ¼ teaspoon Salt
- ⅛ teaspoon Baking Soda
Instructions
-
n a deep pot with a lid, melt 4 Tablespoons coconut oil with 3 popcorn kernels on medium-high heat covered.
-
Wait until the 3 kernels have popped, then pour in remaining ½ cup popcorn kernels with ½ teaspoon salt. Cover and cook until popping slows to about 3 seconds between pops.
-
Remove from heat and pour on a large rimmed baking sheet covered with parchment paper. Set aside.
-
Preheat the oven to 250°F.
-
In a small saucepan melt ¼ cup plant-based butter over low heat. Once melted add 2 Tablespoons agave nectar and ½ cup brown sugar.
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Bring to a boil and cook to thicken, about 5 ish minutes. Stir as needed.
-
Once thick, remove from heat and add ¼ teaspoon salt and ⅛ teaspoon baking soda. Stir until smooth.
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Pour the caramel over the popped popcorn. Stir to coat the popcorn evenly with the caramel.
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Bake 15 minutes, stir to coat the popcorn again, then bake an additional 15 minutes.
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Remove from the oven and sprinkle with a touch more salt, stir and allow to cool completely before serving.
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