Vegan Toffee Popcorn
Indulge in the sweet, crunchy goodness of Vegan Toffee Popcorn—an irresistible plant-based snack that’s perfect for movie nights, parties, or anytime you’re craving a treat! This easy-to-make recipe features air-popped popcorn coated with a luscious homemade toffee made from wholesome ingredients like coconut sugar, maple syrup, and creamy almond milk. With a hint of vanilla and a touch of sea salt for balance, every kernel is a delightful mix of caramelized richness and satisfying crunch. Ready in just 30 minutes and baked to perfection, this dairy-free and vegan-friendly popcorn is a healthier alternative to traditional caramel corn without sacrificing flavor. Make a batch today and enjoy a guilt-free snack that’s sure to become a family favorite!
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Ingredients
- 1 cup Popcorn kernels
- 2 tablespoons Coconut oil
- 1 cup Coconut sugar
- 1 4 cup Maple syrup
- 2 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 4 teaspoon Sea salt
Directions
Step 1
Heat a large pot over medium heat. Add 2 tablespoons of coconut oil and the popcorn kernels. Cover the pot with a lid, leaving a small gap to allow steam to escape.
Step 2
Shake the pot occasionally to prevent burning. Once the popping slows down, remove the pot from heat and transfer the popped popcorn to a large mixing bowl. Set aside.
Step 3
In a medium-sized saucepan, combine the coconut sugar, maple syrup, unsweetened almond milk, and sea salt. Heat over medium heat, stirring frequently, until the mixture starts to bubble.
Step 4
Continue cooking the toffee mixture for 4-5 minutes, stirring constantly, until it thickens slightly and turns glossy.
Step 5
Remove the saucepan from heat and stir in the vanilla extract.
Step 6
Pour the toffee mixture over the popcorn in the mixing bowl. Use a silicone spatula or wooden spoon to gently toss and coat the popcorn evenly.
Step 7
Spread the coated popcorn onto a parchment-lined baking sheet in an even layer.
Step 8
Preheat your oven to 250°F (120°C). Bake the toffee popcorn for 10 minutes to set the coating, stirring halfway through to ensure even baking.
Step 9
Remove the toffee popcorn from the oven and let it cool completely on the baking sheet. The toffee will harden as it cools, creating a crunchy texture.
Step 10
Once cooled, break the popcorn into clusters and store it in an airtight container for up to one week. Enjoy!
Nutrition Facts
| Serving size | (644.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2330.1 |
| Total Fat 32.6g | 0% |
| Saturated Fat 23.7g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 0mg | 0% |
| Sodium 2370.0mg | 0% |
| Total Carbohydrate 523.6g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 450.1g | |
| Protein 12.2g | 0% |
| Vitamin D 11.0IU | 0% |
| Calcium 64.9mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 348.7mg | 0% |
Source of Calories