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 (plus more if you’d like!)
In a small, uncovered sauce pot, melt coconut oil over low heat.
Once melted, add remaining ingredients and immediately whisk until combined over low-medium heat.
Remain at low-medium heat, and bring 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.
Reduce to low heat for exactly 8 minutes. DO NOT STIR. Rather, gently move the pot to swirl the caramel every minute or so.
Remove pot from heat and give one gentle stir with a spoon or spatula. In a large bowl (large enough to mix and coat popcorn), pour Salted Coconut Sugar Caramel over popcorn and promptly stir with a spatula to coat. Sprinkle with as much flaky salt as you prefer (taste testing encouraged 😉).