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. 😉
Surprisingly easy to make with just 7 ingredients. Keeps for up to a week for a great make-ahead snack. Perfect for a homemade gift, for an oscar's academy award's party, or for any time your sweet tooth kicks in.
- 1/3 cup popcorn kernels (10 cups popped)
- 1/2 cup brown sugar, lightly packed
- 1/4 cup vegan butter
- 2 tablespoons agave
- 1/4 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon baking soda
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
*Cream of tartar helps to make sure the caramel is smooth and free of crystals. You will be able to find it in your local grocery store in the spice section, or you can order it on amazon. If you don't have it on hand, it's ok to skip it, but the caramel might not be as smooth.
*Adding the baking soda fills the caramel with tiny bubbles, making it light and crisp. Without it, your caramel will be very hard and won't cover the popcorn very well. Don't forget this step! It's easy to forget to add the baking soda, so what I do is set the 1/4 teaspoon measure on top of the popcorn as a reminder to add it before pouring the caramel.
Nutrition
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Bon appetegan!
Sam.
I would like to make a big batch to take camping. Do you know if it wouldn’t spoil/go bad if I store it in a leftover store bought caramel corn tin?
Never mind. Question was answered at the bottom of the recipe.
The texture of the sauce was great but, as another reviewer stated, it had a bit of a fishy taste. That’s why I gave it 4 stars. I assumed this was the cream of tartar. I also felt it wasn’t as sweet as non-vegan caramel corn. I think I’ll replace the agave with maple syrup next time and see if that sweetens it more. Yes, I have a serious sweet tooth. 🙂
I just made this for some (Non vegan) family visiting as a snack. I used vegan becel since I don’t have earth balance and doubled the recipe. It worked easily and perfectly! They loved it and the double batch disappeared within the hour they visited. I am now making another four batches for gifting neighbours.
Yay!! That’s amazing! Thrilled you enjoyed 🙂
I loved the recipe but it tastes fishy which I am assuming is the vegan butter. Can I use ghee?
Ghee isn’t vegan so I do not cook with it, nor recommend it. I’ve never heard of a fishy taste from vegan butter before, but perhaps it was the brand you were using? I use Earth Balance so you could try that!
Hey Sam, did you use regular old Earth Balance in the tub for this recipe? I want to make sure the EB spread isn’t going to be too watery. Thanks!
I sure did! Earth Balance is always my go-to. 🙂
Just cooked a batch for tonight’s dessert! I think I cooked it too long, it was thick and difficult to stir through and came out of the oven more gooey than I expected. What can I do better when I make it next, aka tomorrow? 🙂
Hi Tess, yes it will be thick and difficult to stir which is why you stir it several times throughout the baking process. While hot it will be gooey, but once it cools completely it will be crunchy. Hope that helps!
Hello, Sam, haven’t been receiving your YouTube videos in almost a month. Are we having transmission issues? Miss your recipes. Cecilia
Aww thank you for missing me, Cecilia! There are no transmission issues. In my last video for Easy Vegan Cinnamon Buns I explain that I will not be posting videos as regularly this year as I’m working on some secret projects! Oooo…. 🙂 I do post a new recipe on the blog every Sunday, and do hope to post a new video soon!
I have been watching your videos and saving recipes like crazy. You make it seem easier than most and the ingredients you use are not crazy to find. I just bought the book, so I hope to get through all of the recipes once it gets here.
Great job!
Aww that’s wonderful, so happy to hear you are enjoying my recipes, Teresa! I’m all about making vegan cooking easier and more enjoyable for everyone. Thank you so much for your support, I hope you love the book!
HI – i just want to say that i have the same experience as Daryl and find the number of ads and their placement to really take away from the blog and make it impossible to really read.
I’m so sorry to hear that, jacquie! I was not aware of this problem. I wish I could remove all the advertising, but it is what pays the bills so I can keep providing free recipes. I have brought the issue Daryl mentioned of the ads covering the recipes to the attention of my ad manager and they said the issue should now be fixed. If you still see a problem and cannot easily read the recipe, please take a screenshot and send it to me: [email protected] so that I can make sure this issue is resolved. It would also be helpful if you included what device you are using (pc, Mac, iphone, Andrioid, etc) and what browser (safari, google chrome, etc.). Let me know if there is anything else I can do to make your experience using my blog more enjoyable, jacquie! Thanks!
Would this recipe work with white sugar?
I wouldn’t recommend it as it will be less flavourful and the texture might be slightly different. Enjoy!
Do you think maple syrup will work in place of the agave? I hardly use it and hate to purchase for just one use.
I love all your recipes that I have made! Never a bad one! And I bought your cookbook! Thank you for your research and making vegan eating enjoyable!
Yes, that should work just fine. So thrilled you are enjoying my recipes so much, Yolanda!! I very much appreciate your support 🙂
Sam….Oops…sorry, I forgot to rate your recipe in that last comment I just posted. (Even though I couldn’t read it! I KNOW it’s a 5-star, just like ALL your recipes!)…..so there ya are babycakes…..Take care!……DGL
Haha, thank you so much! I hope you will be able to read all the recipes from now on. Please let me know if you ever have any more troubles.
Dear Sam . . . the ADS on this site make it virtually IMPOSSIBLE to read your content because, more often than not, they appear DIRECTLY on top of part of your recipes (most of the time, that’s where they appear!). I tried SEVEN TIMES to get rid of the ad by clicking on the “X” which, of course, only makes another ad appear in its place, producing the same problem! I love you and your recipes, but the ad system here is so obnoxious that I can no longer bear to be subjected to it, therefore, I am UNSUBSCRIBING to this site. I’ll still try to subscribe to your YouTube vlog and follow you there as much as I can, at least with your videos as they come out.
The ads, not only here, but, as a matter of fact, ALSO on YouTube and EVERYWHERE else as well, have become absolutely unbearable! It is simply OUT OF CONTROL!!!!!! And of course, now that our ASSH__E of a president and his cabinet are doing all they can to DESTROY Net Neutrality, at least here in the USA, I am sure it’s going to get even worse, at least for us “poor common folk”.
Thanks for all you do. I’m sorry to be leaving, but, hopefully, in-between the GAZILLIONS of obnoxious ads, I’ll see you occasionally on YouTube!
Best of luck to you darlin’………love, Daryl Grant Lindsay
Hi Daryl, so sorry to hear you are having trouble with the ads on my site! I was not aware of this problem. I wish I could remove all the advertising, but it is what pays the bills so I can keep providing free recipes. I have brought this problem to the attention of my ad manager and they said the issue should now be fixed. If you still see a problem and cannot easily read the recipe, please take a screenshot and send it to me: [email protected] so that I can make sure this issue is resolved. It would also be helpful if you included what device you are using (pc, Mac, iphone, Andrioid, etc) and what browser (safari, google chrome, etc.). Unfortunately, I have no control over the ads on YouTube so I can’t do anything about that. Thank you!