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.