With only six simple ingredients, this healthy Vegan Peanut Butter Caramel Popcorn recipe is easy to make, crunchy, refined sugar-free, and utterly addictive. Perfect for movie nights, parties, or as a midday treat!
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Why you’ll love this recipe
- Healthy and vegan: Made with wholesome and vegan ingredients, this popcorn is a great snack option.
- Easy to make: With straightforward steps and minimal ingredients, this recipe is perfect for both beginner and experienced cooks.
- Refined sugar-free: Using coconut or brown sugar makes this recipe a healthier alternative to traditional caramel popcorn.
- Crunchy and delicious: Each bite is satisfyingly crunchy, with a perfect balance of sweet and salty flavors.
Tools
To make these vegan blueberry scones, you'll need a few basic kitchen tools:
- Medium-sized pot with lid: For popping the popcorn kernels. A non-stick pot works best to prevent sticking.
- Wooden spoon or silicone spatula: For stirring the caramel sauce.
- Small saucepan: To make the caramel sauce.
- Baking Sheet: To bake the popcorn and achieve that perfect crunch.
- Parchment paper or Silicone mat: To line the baking sheet and prevent the popcorn from sticking.
- Basic measuring cups and spoons and a Kitchen scale: Properly measuring ingredients is key for success in the kitchen.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
- Popcorn kernels: The base of our recipe. When popped, they create a light and crunchy texture.
- Coconut or Brown sugar: Adds a rich, caramel flavor without the use of refined sugars.
- Water: Helps dissolve the sugar to create a smooth caramel sauce.
- Peanut butter: Adds a creamy, nutty flavor that complements the caramel perfectly.
- Coconut oil: Helps achieve a smooth caramel consistency and keep the popcorn crunchy.
- Salt: Enhances the flavors and balances the sweetness of the caramel.
How to make this Vegan Peanut Butter Caramel Popcorn
Prep the oven: Preheat the oven to 150°C (300°F). Line a baking sheet with a silicone mat or parchment paper.
Pop the kernels: Heat a medium-sized pot over medium heat (preferably non-stick). Once hot, add the popcorn kernels and cover with a lid.
Make the caramel sauce: In a small saucepan, add the sugar and water. Place over medium heat. Stir with a wooden spoon until the sugar dissolves and begins to bubble.
Combine ingredients: Remove from heat, add the peanut butter, coconut oil, and salt. Stir until all ingredients are well combined and form a sauce. If the peanut butter and oil do not melt completely with the residual heat, return the saucepan to low heat and stir until fully incorporated.
Coat the popcorn: Pour the caramel sauce over the popcorn and mix until the popcorn is fully coated. Transfer the coated popcorn to the prepared baking sheet and spread it out evenly.
Bake: Bake for 12-15 minutes or until slightly golden and crispy.
Substitutions & Variations
- Nut Butters: Try almond butter or cashew butter for a different flavor profile.
- Sweeteners: Maple syrup or agave nectar can replace coconut or brown sugar. Adjust the amount to taste.
- Add-ins: Add a handful of chopped nuts or dried fruits for extra texture and flavor.
Storage
To keep your caramel popcorn fresh and crunchy, store it in an airtight container or bag at room temperature. It will stay fresh for up to 2 weeks.
Tips for success
- Even coating: Mix the caramel sauce with the popcorn immediately to ensure an even coating.
- Prevent burning: Shake the pot gently while popping the kernels to prevent them from burning.
- Monitor baking: Keep an eye on the popcorn while it's baking to avoid over-browning.
Frequently Asked Questions
Bake the coated popcorn in the oven to achieve a crispy texture.
Yes, you can substitute coconut oil with olive oil, vegetable oil or canola oil.
Yes, this vegan caramel popcorn recipe is naturally gluten-free.
Yes, but make sure it’s plain, unsalted, and unbuttered for the best results.
Maple syrup or agave nectar are great alternatives to coconut or brown sugar.
Absolutely! Try adding cinnamon or a dash of cayenne pepper for a spicy kick.
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Recipe
VEGAN PEANUT BUTTER CARAMEL POPCORN
INGREDIENTS
- 80 g popcorn kernels, (⅓ cup slightly heaped)
- 90 g coconut sugar or brown sugar, (7 tbsp)
- 2 tablespoon water
- 32 g peanut butter, (2 tbsp)
- 28 g coconut oil, (2 tbsp)
- ¼ teaspoon salt, (slightly heaped)
INSTRUCTIONS
- Prep the oven: Preheat the oven to 150°C (300°F). Line a baking sheet with a silicone mat or parchment paper.
- Pop the kernels: Heat a medium-sized pot over medium heat (preferably non-stick). Once hot, add the popcorn kernels and cover with a lid.
- Reduce to medium-low heat. When the kernels start to pop, gently shake the pot to prevent burning. Once all the kernels have popped, remove from heat and transfer the popcorn to a large bowl. Set aside.
- Make the caramel sauce: In a small saucepan, add the sugar and water. Place over medium heat. Stir with a wooden spoon until the sugar dissolves and begins to bubble.
- Combine ingredients: Remove from heat, add the peanut butter, coconut oil, and salt. Stir until all ingredients are well combined and form a sauce. If the peanut butter and oil do not melt completely with the residual heat, return the saucepan to low heat and stir until fully incorporated.
- Coat the popcorn: Pour the caramel sauce over the popcorn and mix until the popcorn is fully coated. Transfer the coated popcorn to the prepared baking sheet and spread it out evenly.
- Bake: Bake for 12-15 minutes or until slightly golden and crispy.
- Cool and store: Remove from the oven, let cool, and store in an airtight container or bag.
NOTES
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
NUTRITION
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DMG says
Great flavor and crunch! loved them and they were easy for me to make. I even tried this recipe with nutella and it worked but it wasn't as crunchy, also tried PB powder and it was ok but not nearly as good as regular PB.
Annie says
So glad you liked it!! And yes, PB is the go-to 😉