This vegan caramel corn recipe is sticky, sweet, and delicious!
Vegan Caramel Corn Popcorn
There is something about the Fall that always makes me want to pull out this vegan sticky caramel corn.
It just seems like the perfect recipe for the season changing.
It probably helps that my mother-in-law makes it every October and I always look forward to eating it.
Now, there are two types of caramel corn in this world. Sticky or crunchy.
This particular dairy-free caramel corn recipe happens to be sticky.
That’s not to say you couldn’t take the extra step and cook it in the oven to make it a crunchy recipe.
Is caramel corn normally vegan?
No, it’s typically not. However, some store-bought brands are. The trader joes caramel corn is and Cracker Jacks are as well.
What is vegan caramel made of?
There are several different things you can make caramel out of. Ranging from healthy to unhealthy.
This particular recipe isn’t exactly in the healthy category, but it’s a treat after all.
To get this vegan caramel you make it with sugars, Karo syrup, and vegan butter. But also, keep in mind this makes A LOT of caramel corn.
This recipe is great for sharing or gifting.
What kind of popcorn is best for caramel corn?
Any popcorn will do. You can either buy the plain packages that you pop up in the microwave or if you have a popcorn popper use that.
There are many ways to pop popcorn. You can cook it on the stove or in a paper bag in the microwave. Whatever method you use make sure you try and get all the kernels out so no one breaks a tooth.
How do you cook popcorn in a brown paper bag?
Take a lunch size brown paper bag, add the popcorn kernels, fold the top over twice and then cook in the microwave for 2-4 minutes until you hear the popping sounds go to a few seconds between them.
Where do you find vegan sweet and condensed milk?
My local grocery stores have it, you can order it online or there are quite a few recipes online on how to make it. It looks pretty easy to make.
What do you need for this easy vegan caramel corn recipe?
- syrup
- brown sugar
- white sugar
- vegan evaporated milk
- vegan butter
- vanilla
- salt
- popcorn kernels
How do you make this dairy free caramel corn popcorn?
Start by taking a medium-size pot and add the sugars and Karo syrup, cook until it starts to boil.
Next, add your vegan evaporated milk and stick a candy thermometer into it.
Cook this until it’s at the softball stage (235-240 F) this can take up to 45 minutes.
During this time don’t stir it, just let it cook at medium-low heat until reaching that stage.
Once it’s reached the softball stage remove from the heat and add the vegan butter, vanilla, and salt, stir until it’s melted and combined.
While you’re waiting for the caramel to get to softball go ahead and make the popcorn.
You can either use a popcorn machine or buy unflavored popcorn bags and pop them in the microwave.
Once all the popcorn is popped make sure to try and remove all the kernels.
Now take several big cookie sheets and you can either line them with parchment paper or grease them add a layer of popcorn and then drizzle the caramel over and stir until coated well.
Do this until you’ve used up all the caramel and popcorn.
At this point, you can leave the caramel corn to be sticky caramel corn (our personal favorite) or you can throw it in the oven at 250 degrees cooking for 20 minutes, stir, then another 20 minutes until the caramel corn is crunchy.
Remembering that it will firm up more when it’s on the counter so play around with the cooking time depending on how big of cookie sheets you have.
We always leave it sticky.
Vegan Caramel Corn
This vegan sticky caramel corn is so delicious and a perfect Fall or Winter treat.
Ingredients
- 1 cup karo syrup
- 1 cup brown sugar
- 1 cup white sugar
- 1 can vegan evaporated milk
- 1/2 cup vegan butter
- 1 tsp vanilla
- 1/4 tsp salt
- 3/4 to 1 cup popcorn kernels popped *More or less depending on how caramelized you want your popcorn.
Instructions
- Start by taking a medium-size pot and add the sugars and Karo syrup, cook until it starts to boil.
- Next, add your vegan evaporated milk and stick a candy thermometer into it. Cook this until it's at the softball stage (235-240 F) this can take up to 45 minutes. During this time don't stir it, just let it cook at medium-low heat until reaching that stage.
- Once it's reached the softball stage remove from the heat and add the vegan butter, vanilla, and salt, stir until it's melted and combined.
- While you're waiting for the caramel to get to softball go ahead and make the popcorn. You can either use a popcorn machine or buy unflavored popcorn bags and pop them in the microwave. Once all the popcorn is popped make sure to try and remove all the kernels.
- Now take several big cookie sheets and you can either line them with parchment paper or grease them add a layer of popcorn and then drizzle the caramel over and stir until coated well. Do this until you've used up all the caramel and popcorn.
- At this point, you can leave the caramel corn to be sticky caramel corn (our personal favorite) or you can throw it in the oven at 250 degrees cooking for 20 minutes, stir, then another 20 minutes until the caramel corn is crunchy. Remembering that it will firm up more when it's on the counter so play around with the cooking time depending on how big of cookie sheets you have. We always leave it sticky.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 186Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 73mgCarbohydrates: 32gFiber: 0gSugar: 28gProtein: 1g
The calories are computer generated and may not be 100% accurate.
Give these other vegan fall recipes a try.
