Dairy-Free Vegan Caramel Popcorn

Popcorn with caramel in teacup
Maryse Raymond/StockFood Creative/Getty Images
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 8 servings
Nutrition Facts (per serving)
460 Calories
24g Fat
64g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 460
% Daily Value*
Total Fat 24g 31%
Saturated Fat 3g 16%
Cholesterol 0mg 0%
Sodium 371mg 16%
Total Carbohydrate 64g 23%
Dietary Fiber 0g 0%
Total Sugars 64g
Protein 0g
Vitamin C 0mg 0%
Calcium 23mg 2%
Iron 0mg 1%
Potassium 36mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Regular caramel is full of butter, leaving vegans and those with milk allergies in the cold. But this dairy-free vegan caramel popcorn recipe is a cinch to make. It's terrific for little gift bags for parties and the holidays as treats for kids and adults alike as well. For a special vegan dessert, after you've tossed the popcorn with the caramel, add in some chocolate chunks and nuts of your choice! Best kept in a plastic bag after completely cooling, this popcorn can last up to two weeks if properly stored.

Makes 8 servings.


For the Popcorn:

For the Caramel:

  • 1 cup sugar

  • 1 cup dark brown sugar, packed

  • 1/2 cup light corn syrup

  • 3 tablespoons water

  • 3 tablespoons dairy-free soy margarine

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon baking soda

Steps to Make It

  1. Before beginning, set aside a large baking sheet lined with wax paper.

  2. Prepare the popcorn. In a 4- or 5-quart stock pot with a lid, combine the oil, margarine and popcorn kernels over high heat, frequently shaking the pot back and forth to heat the kernels as evenly as possible.

    Once the first kernel has popped, place the lid on the pot and continue to shake the pot to keep the kernels from burning. Once the kernels have filled the pot, transfer the popped popcorn to a large bowl and toss with the salt. Set aside.

  3. Make the caramel. In a large saucepan over medium-high heat, combine the sugars, corn syrup, and water, mixing well until the sugar is dissolved. After the sugar is dissolved, let the mixture boil, unstirred, until light amber in color, about 8 to 10 minutes; wash down the sides of the pot with a wet pastry brush from time to time to prevent crystals from forming.

  4. Turn off the heat and add the dairy-free soy margarine and vanilla, carefully stirring to distribute the margarine. Remove the pan from heat and sprinkle the baking soda over the mixture, stirring to distribute. Immediately pour the caramel sauce over the popcorn, stirring quickly to distribute. Spread the popcorn onto the prepared sheet and allow to cool completely before serving. Popcorn will keep for 2 weeks in a dry, airtight container at room temperature.