Popcorn is by far one of my most favourite treats. I love it plain with just vegan butter and salt. Sometimes I add a pinch (ok fistful) of nutritional yeast. Occasionally I go fancy with my rosemary and lemon popcorn, and other times I'm all about my sweet and salty peanut butter popcorn recipe. Today, inspired by the Oscars, I wanted to make golden easy vegan caramel corn!
Caramel = liquid gold.
Popcorn = addictive snack.
Caramel + popcorn = sweet crispy bliss.
Crunchy, candied popcorn with a pinch of salt, this easy vegan caramel corn is so incredibly tasty that I may or may not have eaten an entire batch myself. Sorry/ not sorry.
I'll be enjoying this vegan caramel corn during the Academy Awards, but you could also put it in a nice container for a fantastic homemade gift, or save it for yourself for a scrumptious snack.
I like my caramel corn mostly coated with caramel but with a few pieces that have less caramel on them which, to me, is the perfect balance of sweet, (as seen in the photo above). But if you prefer your caramel corn heavily coated, you can double the caramel sauce while keeping the popcorn amount the same for some seriously candy coated corn.
This recipe is surprisingly easy to make. It does take some time to make, a little over 1 hour, but it should stay crisp for up to a week when kept in an airtight container or sealable bag, so it's great for a make-ahead treat.
To make Easy Vegan Caramel Corn: pop the popcorn in an air popper, or pop with whatever method you normally use (stove top or in the microwave works fine too). Spread the popcorn over the baking sheets. Pick out and discard any unpopped kernels.
In a small saucepan, mix together the brown sugar, vegan butter, agave, salt, and cream of tartar. Put over medium heat and once you reach a foamy boil (as seen above), cook for 1 to 2 minutes longer, stirring often with a non-stick spatula, being careful not to burn the sugar. Remove from heat and stir in the baking soda. The caramel will get lighter in colour and become very foamy. (The photo above is before adding the baking soda).
Pour the caramel over the popcorn, then stir the popcorn to coat. It's ok if the caramel isn't evenly distributed yet, you can continue to mix it as it bakes.
Bake to popcorn for 1 hour, stopping to stir every 20 minutes to help evenly coat the popcorn. Let cool on the baking sheet, then break apart and store in an airtight container. It should stay fresh for up to a week... but I doubt you can resist it that long. 😉
Easy Vegan Caramel Corn
Ingredients
- â…“ cup popcorn kernels, (10 cups popped)
- ½ cup brown sugar,, lightly packed
- ¼ cup vegan butter
- 2 tablespoons agave
- ¼ teaspoon salt
- â…› teaspoon cream of tartar
- ¼ teaspoon baking soda
Instructions
- Preheat your oven to 200F (93C). Line a large baking sheet with parchment paper.
- Pop the popcorn in an air popper, or pop with whatever method you normally use (stove top or in the microwave works fine too). Spread the popcorn over the baking sheets. Pick out and discard any unpopped kernels.
- In a small saucepan, mix together the brown sugar, vegan butter, agave, salt, and cream of tartar. Put over medium heat and once you reach a foamy boil, cook for 1 to 2 minutes longer, stirring often with a non-stick spatula, being careful not to burn the sugar. Remove from heat and stir in the baking soda. The caramel will get lighter in colour and become very foamy.
- Pour the caramel over the popcorn, then stir the popcorn to coat. It's ok if the caramel isn't evenly distributed yet, you can continue to mix it as it bakes. Bake to popcorn for 1 hour, stopping to stir every 20 minutes to help evenly coat the popcorn. Let cool on the baking sheet, then break apart and store in an airtight container. It should stay fresh for up to a week
Notes
Nutrition
Bon appetegan!
Sam.
Chantal Lapierre says
Can you use already popped popcorn?
Jess @ IDTLC Support says
Yes, go for it!
Jeanne says
I made this, and it is perfect! Love this recipe and will share. Like the maple syrup idea! Next time…
Rachel says
I wasn't sure what to subsitute agave so I chose maple syrup. The carmel turned out perfectly, though I couldn't stir the the popcorn around that well during baking, I think syrup is too sticky. Still really good
Sam Turnbull says
Glad you enjoyed!
PD says
I've been putting off making this recipe bc of the time BUT I finally decided to make it today... and omg IT'S AMAZING! Idk what I was expecting but it's like cracker jacks and I am in love. Thanks for ANOTHER amazing recipe.
Sam Turnbull says
Haha! You're most welcome!!
Sylvia W says
This sounds so yummy! I love popcorn, and had a great 'shock of recognition' laugh when I read "Sometimes I add a pinch (ok fistful) of nutritional yeast." BTDT 😉
nina says
I haven't tried it but am excited to make it this weekend. Just a tip for all the popcorn lovers out there for this recipe and others- if you put your popped popcorn, (I pop in a brown paper bag in the microwave) in a bowl and then put a cooling rack over it, you can shake it upside down and all the unpopped kernels will come out. I am 55 and can't risk these teeth so I do this pretty often when I am making anything with popcorn or just not going to be careful while I am eating it.