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vegan caramel popcorn

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 25 minutes



  • 1/3 cup popcorn kernals
  • 1 1/2- 2 tbsp coconut oil


  • 3 tbsp vegan butter (or coconut oil)
  • 1/2 cup coconut sugar
  • 1 tbsp water
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt


  • Melt the coconut oil for the popcorn kernels over medium-high heat. Add a few kernels to the pot once the coconut oil is melted, cover with a lid and wait until those kernels pop, then add the rest of the 1/3 cup. Once kernels start popping make sure to continue shaking the pot so the kernels do not burn. Once the kernels are done popping, add the popcorn to a mixing bowl, or a baking sheet- to be ready to pour the caramel sauce over it.
  • Begin to make the caramel. Add the vegan butter, water, coconut sugar and vanilla to a small saucepan over medium-high heat. Bring it to a low boil. Side note here, you can use coconut oil instead of the vegan butter but I found I like the flavours with the vegan butter better.
  • Reduce the heat to low and add the baking soda and sea salt. The mixture will begin to rise, so make sure you are whisking constantly. Once whisked, remove from the heat.
  • Pour over the popcorn kernels right away, and thoroughly mix the sauce so all the popcorn is covered. I used my hands at this point cause it was easier than with a spoon.
  • Pop in the freezer for 10 minutes to help the caramel mixture stick to the popcorn. Best enjoyed fresh.