Sweet and a little salty, this caramel corn is sure to become a snack attack go-to! This caramel popcorn is a scrumptious snack that is vegan, oil-free, gluten-free, and with a nut-free option.
Oil-free popcorn is one of those mysterious areas of oil-free vegan cooking.
Probably many of us have thought there’s just no tasty option when it comes to oil-free popcorn.
In my snacks ebook I showed that’s just not the case – with four oil-free popcorn recipes, savory and sweet!
Since releasing the snacks ebook, I’ve heard from readers most about these irresistible popcorn recipes…
As much as I’m a sweets girl, I dearly love the two savory oil-free popcorn recipes in the ebook.
My gosh, I make them so often, and the fam all chows down!
So, today I am sharing one exclusive oil-free popcorn recipe from the snacks ebook: the CARAMEL CORN!
Recent FB comment about this Caramel Corn:
“The Caramel corn will change everybody’s life. It should be
I can’t disagree.
You can make this popcorn with either almond butter or coconut butter, for a nut-free option. Another option is cashew butter if you prefer that to almond.
While you can pop stovetop, it’s not as consistent and the kernels don’t pop as fluffy. The air poppers are quite inexpensive, so get yourself one. Worth it for all types of oil-free popcorn snacking!
Of course, there are more oil-free popcorn and snack recipes to enjoy, pick up your snacks ebook here.
Get popping and snacking! Enjoy, x Dreena
Want more vegan snacks? Check these out!
Vegan Caramel Popcorn
- 3 tbsp pure maple syrup
- 1 1/2 – 2 tbsp tbsp almond butter (or substitute 2 tbsp coconut butter for nut-free, see note)
- 1/4 tsp cinnamon (optional)
- 1/4 tsp vanilla bean powder (optional, but amazing, use if you can!)
- 1/4 tsp sea salt
- 1/3 – 1/2 cup popcorn kernels (see note)
- Preheat oven to 300 degrees and prepare a rimmed baking sheet by lining with parchment paper. In a small bowl, combine the almond butter (or coconut butter, soften in a warm water bath or over heat of preheated oven, if needed), maple syrup, and cinnamon/vanilla, if using. Stir well until fully combined. Pop the popcorn (see note), collecting on the lined baking sheet. Transfer about half of the butter/sweetener mixture to a large bowl. Add about half of
- the popcorn and gently work it through (use a spatula). Add remaining popcorn and remaining sweetener mix, and again work through. Transfer back to the baking sheet, distributing evenly. Place in oven, and bake for 10 minutes, then turn oven off and let popcorn sit in warm oven for another 7-8 minutes. Remove, and enjoy! Makes about 10 cups, serves 3-4 as a snack.
- Coconut Butter Notes: Since coconut butter is quite hard and dense, the measurement can be a little tricky. I usually roughly measure 2 tbsp (generous) of hard coconut butter, and then soften to mix with the other ingredients. When softened, continued it should measure about 2 tbsp. If not, you might want to add a little more. Anywhere from 1 1/2 – 2 tbsp works well in this recipe. You can soften first for easier measuring, or get a rough idea with it unsoftened. The measure is flexible in this range.
- Vanilla Bean Powder Note: I’m asked often about vanilla bean powder, this is a brand I use/love.
- Popcorn Notes:
- An air popper works best for popping corn without any oil or butter. If you think you’ll like more coating on the popcorn (as I do!) use closer to the 1/3 cup amount. For greater yield, and less coating, use the full 1/2 cup of kernels.
- If you don’t have an air popper, you can still pop corn on the stovetop, but the kernels won’t pop as fully. So, for best results, purchase an air popper (they are inexpensive). For stovetop, here’s the method: Place a large pot (that can be fitted with a lid) on stovetop over medium-high heat. Add the kernels (if you want to pop more than this, do so in batches). Do not add water, just add popcorn to the pan dry over this heat, and add the lid. Begin to shake the pot as it heats, shaking at frequent intervals. Within the first minute, the popcorn should begin to pop. As it pops, continue to shake the pot often. When the popcorn slows down, remove pot from heat, and release the lid just slightly to let some steam escape (but keep lid mostly covering pot). Once the popping has fully stopped, remove the lid and transfer popcorn to a bowl or for this recipe, to the prepared baking sheet.
- If you have leftover popcorn, the popcorn gets a little soft after sitting for a day or two. You can gently reheat the popcorn in a low heat oven to become crunchy again