Salted Coconut Sugar Caramel Popcorn

This dangerously delicious recipe brings together two of the greats: popcorn and caramel! It's also vegan and free of both gluten and dairy.

In my humble opinion, caramel popcorn is the OG sweet and salty snack. It’s classic, timeless, and never not delicious. If you’re a loyal caramel popcorn lover like me, then you NEED to make this Salted Coconut Sugar Caramel Popcorn as soon as possible. Deep, toffee-like coconut sugar and creamy oat milk form a rich and gooey caramel that you’ll pour over light, airy, savory popcorn. With a generous sprinkle of flaky salt, it’s very safe to say that once you pop, you can’t stop enjoying this sweet, salty, sticky, decadent, fun treat!

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 6 Cups


6 ½ cups popcorn

6 tablespoons coconut oil

1 ½ cups coconut sugar

4 tablespoons oat milk

2 teaspoons vanilla extract

1 teaspoon flaky salt (more if you’d like!)


  1. In a small, uncovered sauce pot, melt the coconut oil over low heat.

  2. Once melted, add the remaining ingredients and immediately whisk until combined over low-medium heat.

  3. Keeping at low-medium heat, bring the caramel to a low boil for exactly three minutes. You want bubbles around the edges. Anytime it begins bubbling all over, just take a spoon and gently stir.

  4. Reduce to low heat for exactly 8 minutes. DO NOT STIR. Instead, gently move the pot to swirl the caramel frequently - every minute or so.

  5. Remove the pot from heat and give it one gentle stir. In a large bowl (large enough to mix and coat the popcorn), pour the Salted Coconut Sugar Caramel over the popcorn and stir with a spatula to coat. Sprinkle with as much flaky salt as you prefer (taste testing encouraged 😉)


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