This is truly the best and most delicious nut free vegan caramel corn recipe. Crunchy, sweet, and salty, this tasty treat is always a favorite. Make it for a party or just for a special treat, and watch it disappear.
One of my favorite dessert recipes is caramel corn. The salty, sweet, crispy combination is simply irresistible.
Caramel corn is perfect for almost any occasion. It makes a great gift during the holiday season, it’s delicious for an outdoor movie night, and it’s perfect for any birthday party.
It’s truly one of my favorite treats – put a bowl in front of me, and it will be gone in the blink of an eye!
If you haven’t made this from scratch before, don’t worry. It’s easier than you think, and I’m going to walk you through the process, step by step.
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Ingredient Notes
- Popcorn – Please feel free to use any brand of popcorn that works for your dietary needs. We like the heirloom variety of popcorn, because they don’t have as many tough hulls. Note: If you use regular popcorn, you may not need as many kernels. Heirloom Popcorn has slightly smaller kernels, which is fine with me, because they are so delicious!
- Oil – You need oil to pop the popcorn. Organic canola oil works well, but you can also use coconut oil.
- Corn Syrup – Light corn syrup is needed to make the caramel – we use Wholesome Sweeteners Organic Light Corn Syrup, but any brand will work.
- Light Brown Sugar – Make sure to use light brown sugar. Dark brown will not work for making this caramel.
- Vegan Buttery Spread – We use Earth Balance Vegan Buttery Spread – it gives the caramel a wonderful, buttery flavor. I have not tested this with any other type of vegan butter.
Special Equipment
- A heavy bottomed saucepan works best for making the caramel – it helps keep the caramel from burning.
- A candy thermometer is a must so that you know when to stop cooking the caramel. Don’t be afraid if you’ve never used a candy thermometer before. It’s easy to clip to your pan and tells you exactly when to stop cooking the caramel.
- A large bowl or large deep pan is also necessary for mixing the popcorn and the caramel.
Step by Step Instructions
- Pop the popcorn and pour it into a large bowl. Set aside.
- Put the vegan buttery spread, brown sugar, and corn syrup in a heavy bottomed pan with a candy thermometer clipped to the side. Cook the caramel, and stop once it reaches 255 degrees F. Remove from the heat, and add the vanilla, salt, and baking soda. Stir.
- Pour the caramel over the popcorn, and stir well to coat. Work quickly – the caramel starts to harden as it cools.
- Spread the caramel corn out on two baking sheets or you can use a large roasting pan. Bake at 250 degrees F for about one hour, stirring occasionally.
- Allow the caramel corn to cool on the baking sheet before eating.
- Break up any really large clusters and enjoy!
Tips for Success
- A candy thermometer is a must! You need to cook the caramel to the exact right temperature.
- Make sure the thermometer does not rest on the bottom of the pan.
- Stir the caramel constantly so that it doesn’t burn.
- Be careful when pouring the caramel over the popcorn – it is very hot.
- Be sure to butter the roasting pans, or use parchment paper on baking sheets so that the caramel corn doesn’t stick to the pans.
Storage
You can store caramel popcorn in an airtight container or ziploc bags. It should stay fresh for about 5-6 days.
It is wonderful for a holiday, birthday party, or a Super Bowl party!
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Recipe
The Best Vegan Caramel Corn.
Sweet, salty, tasty, vegan caramel corn is the perfect dessert for a party. This delicious treat is dairy free, nut free, and gluten free.
Ingredients
- 1 ¼ cups vegan buttery spread I used Earth Balance Soy Free Sticks
- 1 ½ cup popcorn kernels I used heirloom popcorn. If you use normal popcorn, you may be able to use less
- 5 Tablespoons organic canola oil or coconut oil
- 2 ½ cups light brown sugar
- ⅝ cups light corn syrup
- 2 ½ teaspoons vanilla extract
- ⅞ teaspoon salt
- ⅝ teaspoon baking soda
Instructions
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Preheat the oven to 250 degrees F. Butter the bottom and sides of a large roasting pan. (Depending on the size, you may need two pans). You could also use two parchment paper lined cookie sheets.
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Pop the popcorn in two batches: Heat 2 ½ Tablespoons of canola oil and four corn kernels in a large kettle with a lid over medium high heat. Once the test kernels pop, remove the pan from the heat, and add ¾ cup corn kernels. Put the lid on, and keep the pan off the heat for 30 seconds. Then place back on the heat. Once the kernels really start popping, shake the pan intermittently.
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When there are 2-3 seconds between pops, remove the pan from heat and pour the contents into the roaster. Repeat to pop the other half of the corn.
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Make the caramel: In a heavy bottomed saucepan with a candy thermometer clipped to the side, heat the buttery spread, brown sugar, and corn syrup over medium heat. Stir constantly, until the candy thermometer reads 255 degrees F.
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Remove the pan from the heat, and add the vanilla extract, baking soda, and salt. Stir to combine.
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Quickly pour the caramel over the popcorn, and stir to coat. Be careful! The caramel is super hot.
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Place the caramel corn in the oven, and bake for about one hour, stirring every 15 minutes.
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Let caramel corn cool completely – it will crisp up as it cools off.
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Store in an airtight container.
Recipe Notes
Store popcorn in an airtight container. It should stay fresh for 5-6 days.
Depending on the type of popcorn you use, you may need a little more or less than the amount specified above. Heirloom popcorn has small kernels, and regular popcorn has larger kernels and pops up into larger pieces.
Adapted from this recipe.
Laurie
What do you think a good replacement for the vegan buttery spread would be? The only ones I can find in my town have sunflower oil in them, which I cannot have.
Kelly Roenicke
I have not tried this with any other ingredient, so I’m not sure! Regular butter would work of course, but I am not sure of another vegan substitute.
Angie
How much would you say 1 serving is? 1 cup? 2 cup? Trying to adjust the recipe for a specific need. Thanks so much. It looks delicious!
Zoe @ This Allergy Life
Yum!! My 1-year-old was diagnosed with PN and egg allergies this year, and I’ve been missing the buttery caramel corn with nuts that I used to get at this time of year. This looks like a great replacement!
Britanie
could you use a other oil besides canola? My hubby can’t have it…
Kelly Roenicke
I haven’t tried any other oil, I’m sorry!
lily
I feel like this is going to be good
Darryl
This stuff is awesome!
fittingintovegan
OMG!!! I want this now! I wish I hadn’t known vegan caramel corn was an option, lol.
Kelly
Heehee, it is very addictive! Be careful! ;)
Kristen @ Joyfully Thriving
This looks almost identical to my candy corn recipe! I love how long it can last – in an airtight container – if I don’t eat it all at once! I love caramel corn, too!
Kelly
It is so tasty, isn’t it? It does last quite a long time, too!
Regan Jones (@ReganJonesRD)
Kelly, I’m so touched you would include my birthday in your post and help celebrate this special milestone!! The Caramel Corn looks like perfect treat to enjoy day after day, remembering what a wonderful journey over to 40 it’s been. Thank you!
Kelly
You’re welcome, Regan! I hope you had a wonderful birthday!
katiewebster
My daughter was just asking me to make caramel corn (on New year’s eve) and I wanted a healthier alternative. I didn’t have a recipe, so I made something else instead. Glad to have this recipe now.
Sarah@WholeandHeavenlyOven
Caramel popcorn is my all-time favorite winter snack! I seriously wouldn’t be able to stop eating this…looks fantastic, Kelly!
Lisa
Caramel corn is definitely one of my favorite things to eat! This is the kind of recipe that I know my whole family will enjoy! I’ll need to try this one!
Emily @SinfulNutrition
This looks incredibly addicting. Would definitely have to give some out before I ate the entire batch! :)
Kelly
Oh, we definitely gave a lot away! It’s just too tempting!
nataliejo344
I read the first line thinking “I didn’t realize caramel corn was a holiday snack, I like caramel corn anytime!” And then I kept reading and realized that you and I are in agreement on that :)
Kelly
Yes, we are on the same page! :)
athleticavocado
I don’t remember the last time I had caramel corn!!! I miss it so much! This looks incredible!
Kelly
Thank you! It’s so good! I hadn’t had it in a long time, either!
Kristine's Kitchen
I haven’t had caramel corn in forever! This looks incredibly addicting! I’m not sure I could trust myself around it. :)
Kelly
It’s very addicting! :)
Sonali- The Foodie Physician
This looks amazing! I would totally stuff my face with it!!!
Kelly
Thanks, Sonali!