Dairy-Free Sweet Caramel Popcorn
Indulge in the irresistible crunch of Dairy-Free Sweet Caramel Popcorn—a healthier twist on the classic treat! Bursting with rich flavors of brown sugar, creamy coconut milk, and a touch of maple syrup, this recipe delivers a perfectly glossy caramel coating without a trace of dairy. Popped in coconut oil for added depth and baked to golden perfection, this sweet snack is both vegan-friendly and remarkably easy to make. Ideal for movie nights, party favors, or just satisfying your sweet tooth, this caramel popcorn is wonderfully crunchy, lightly salted, and completely addictive. With just 15 minutes of prep time and a handful of pantry staples, you’ll have a guilt-free, crowd-pleasing treat ready in less than an hour. Perfect for those craving a dairy-free indulgence!
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Ingredients
- 1/2 cup popcorn kernels
- 2 tablespoons coconut oil (for popping the popcorn)
- 1 cup brown sugar
- 1/4 cup coconut milk (full-fat, from a can)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Directions
Step 1
Heat a large pot over medium heat and add 2 tablespoons of coconut oil. Drop a few popcorn kernels into the pot and cover with a lid. When the kernels pop, add the rest of the popcorn kernels in an even layer and cover the pot. Shake the pot occasionally to prevent burning, and remove it from heat once popping slows. Transfer the freshly popped popcorn into a large mixing bowl and set aside. Discard any unpopped kernels.
Step 2
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Step 3
In a medium saucepan, combine the brown sugar, coconut milk, and maple syrup over medium heat. Stir until the sugar dissolves, then bring it to a gentle boil. Allow the mixture to boil for 3-4 minutes without stirring.
Step 4
Remove the saucepan from heat and whisk in the vanilla extract, salt, and baking soda. The mixture will foam up slightly—this is normal.
Step 5
Pour the caramel sauce evenly over the popcorn in the mixing bowl. Use a silicone spatula to gently toss the popcorn, ensuring all pieces are well-coated.
Step 6
Spread the caramel-coated popcorn evenly onto the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, stirring every 10 minutes to ensure even coating.
Step 7
Remove the popcorn from the oven and let it cool completely on the baking sheet. The caramel will harden as it cools, creating a satisfyingly crunchy texture.
Step 8
Once the popcorn has completely cooled, break up any large clusters and serve immediately. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (320.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1221.9 |
| Total Fat 43.9g | 0% |
| Saturated Fat 36.2g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1550.7mg | 0% |
| Total Carbohydrate 209.7g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 169.9g | |
| Protein 7.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 136.1mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 524.4mg | 0% |
Source of Calories