Dairy-Free Toffee Popcorn
Indulge in the perfect balance of sweet and salty with this irresistible Dairy-Free Toffee Popcorn! Made with light, fluffy popped popcorn and a luscious toffee coating crafted from coconut oil, brown sugar, and a touch of maple syrup, this recipe offers all the rich flavor of classic toffee popcorn without any dairy. The addition of unsweetened almond milk and a hint of vanilla extract ensures a creamy, caramelized finish, while a pinch of baking soda gives it the ideal crunch. Baked to golden perfection and stirred every 10 minutes for an even coating, this easy snack is great for movie nights, parties, or gifting. Plus, it's gluten-free and vegan, making it a crowd-pleaser for almost any occasion. Store it in an airtight container to enjoy a weeklong treat that's as satisfying as it is simple to make!
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Ingredients
- 8 cups Popped popcorn
- 0.5 cup Coconut oil
- 1 cup Brown sugar
- 2 tablespoons Maple syrup (or agave syrup)
- 3 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 0.25 teaspoon Baking soda
Directions
Step 1
Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Step 2
Place the popped popcorn in a large mixing bowl, making sure to remove any unpopped kernels.
Step 3
In a medium saucepan, melt the coconut oil over medium heat. Add the brown sugar, maple syrup, almond milk, and salt. Stir well to combine.
Step 4
Bring the mixture to a gentle boil and let it cook for 3–4 minutes, stirring occasionally, until the toffee mixture thickens slightly.
Step 5
Remove the saucepan from heat and quickly stir in the vanilla extract and baking soda. The mixture will bubble up slightly upon adding the baking soda; stir until smooth.
Step 6
Immediately pour the toffee mixture over the popcorn. Use a spatula to toss and coat the popcorn evenly, working quickly to ensure all pieces are covered.
Step 7
Spread the coated popcorn onto the prepared baking sheet in an even layer.
Step 8
Bake the popcorn in the preheated oven for 40 minutes, stirring every 10 minutes to prevent sticking and ensure even coating.
Step 9
Once the popcorn is golden and crisp, remove it from the oven and let it cool completely on the baking sheet. The toffee will harden as it cools.
Step 10
Once cooled, break the popcorn into clusters and transfer it to an airtight container for storage. Enjoy within a week for the best flavor and crunch.
Nutrition Facts
| Serving size | (415.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1919.0 |
| Total Fat 120.7g | 0% |
| Saturated Fat 93.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1571.9mg | 0% |
| Total Carbohydrate 214.0g | 0% |
| Dietary Fiber 8.0g | 0% |
| Total Sugars 165.4g | |
| Protein 7.1g | 0% |
| Vitamin D 16.5IU | 0% |
| Calcium 229.8mg | 0% |
| Iron 3.3mg | 0% |
| Potassium 471.1mg | 0% |
Source of Calories