July, 24th 2024
The Best Vegan Caramel Popcorn
Wed, 22 September 2021
  • Servings 4 Servings
  • Time 25 Minutes
  • Difficulty Beginner
  •  Print


  • 40gr ‘Mushroom’ Corn Kernels
  • 15-20ml Coconut Oil
  • 30gr Roasted Cashew
  • 30gr Sugar
  • 15ml Water
  • 1 Tsp Vanilla Essence 
  • 20gr Vegan Butter
  • 1 Tsp Baking Soda / Bicarbonate of Soda 
  • Some Sea Salt to Taste


  • In a wide saucepan, heat up coconut oil until it reaches smoke point. Then add in the kernels and reduce the heat to low. Close the lid and let it pop!
  • Gradually shake the sauce pan to make sure the unpopped kernels stay below.
  • When no kernels are popping, take it off the heat and open the lid to release the steam.
  • Now, let’s make the caramel by heat up the sugar and water in a wide pan (for easier mixing once the popcorns are incorporated).
  • Never stir caramel! Let it sit on medium heat. When some spots beginning to darken, then you can stir to make sure an even caramel.
  • Now the sugar is now dark and caramelized (150-160o ), add in vegan butter, vanilla, then stir!
  • Add in bicarbonate soda, stir, and quickly add in roasted cashew along with the popcorn.
  • Mix the popcorn until well coated.
  • Lastly, add coarse sea salt to taste!
  • Store the popcorn in an airtight container. Serve this popcorn to accompany your lockdown!