Vegan Caramel Popcorn

🛒 Ingredients

• #Popcorn Base;
• ½ cup (100 g) popcorn kernels
• 2 tbsp neutral oil (sunflower or coconut)
• #Vegan Caramel Coating;
• 150 g coconut sugar or soft brown sugar.. 100 g pure maple syrup
• 80 g vegan butter.. ¼ tsp fine sea salt
• ½ tsp baking soda.. 1 tsp pure vanilla extract

👩‍🍳 Instructions

1. 1

   Pop the corn: Heat oil in a large heavy‑bottomed pot over medium heat. Add 2–3 kernels, cover, and wait for them to pop. Once they pop, add all kernels, cover tightly, and shake the pot occasionally until popping slows down (3–5 minutes). Remove from heat immediately. Pour into a large bowl and discard any unpopped kernels.

2. 2

   Prep baking sheet: Line a large baking tray with parchment paper — you’ll need this to spread the hot caramel popcorn later.

3. 3

   Make the caramel: In a medium saucepan over medium heat, combine sugar, maple syrup, vegan butter, and salt. Stir until butter melts and sugar dissolves. Bring to a rolling boil — do NOT stir once it boils. Let it bubble gently for 6–8 minutes until it reaches 118–120 °C (244–248 °F) on a candy thermometer. If you drop a tiny bit into cold water, it should form a firm, pliable ball.

4. 4

   Finish the caramel: Remove from heat immediately. Quickly stir in vanilla and baking soda — the mixture will foam up and lighten in colour, so use a large saucepan! Stir just enough to combine.

5. 5

   Coat the popcorn: Pour the hot caramel evenly over the popped corn. Working quickly, gently fold and toss with two large spoons until every kernel is evenly coated. Don’t crush the popcorn!

6. 6

   Spread & crisp: Transfer onto the prepared baking tray and spread out in a single layer. Sprinkle with a tiny pinch of extra salt if you like salted caramel. Let cool completely at room temperature for 30–45 minutes until the caramel hardens and turns crisp.

7. 7

   Break & store: Once fully cool and firm, break apart into pieces. Store in an airtight container at room temperature for up to 5 days.