Vegan Recipe: Maple Syrup Caramel Popcorn

Apr 6, 2015 at 12:18 pm |

Soon, you will all discover that I am obsessed with popcorn, like Belieber obsessed with it (this recipe is just the start, my friends). Why? Because, if made fresh, this great snack can even be good for you. I know, that’s wild, as most snacks, unless they’re fruits or veggies, have a lot of negative effects. But this is real: popcorn when lightly buttered is only about 133 calories per cup, and contains no artificial flavors or preservatives.

What I like most about popcorn is that you can dress it in so many different ways to fit your liking; you can make it salty, spicy, or even sweet. That really helps when you’r trying to decide how healthy of a snack you want. Listen, sometimes (i.e. after a break up) we need to splurge and make ourselves an indulgent, super buttery popcorn. Other times (let’s say most of the time), you want a healthy yet flavorful snack. That’s where this vegan caramel popcorn steps in.

Personally, I’m not much of a sweet tooth, but today happens to be Caramel Popcorn Day, so I had to share this great recipe adapted from At Home in the Whole Food Kitchen that’s easy (and fun!) to make. And best of all, because we’re big supporters of it, this recipe is vegan!

Ingredients (serves 3):

⅓ cup popcorn kernels
1 tablespoon coconut oil or olive oil

½ cup real maple syrup
3 tablespoons almond butter
1½ teaspoons pure vanilla extract
¼ teaspoon of sea salt (finely ground)
¼ teaspoon cinnamon


-Preheat your over to 350° F

Making the popcorn: Add the coconut oil or olive oil to the bottom of a heavy bottom pan or pot. Turn on the heat to medium and add two kernels to the oil. Once both have popped (that means the oil is hot enough), add the rest of the kernels to the pot and cover. Make sure the kernels are distributed evenly and are all coated in the oil.

-Let popcorn pop, shaking pot every so often to let un-popped kernels fall to the bottom of the pan. Let popping continue until you can count one second between each pop. Turn off heat and pour popcorn into large mixing bowl.

Making the caramel sauce: In a small pot, pour in maple syrup and bring to a boil under medium heat. Let boil for about 2 minutes and 30 seconds, adjusting heat if syrup begins to boil over.

-Remove pot from heat and add the almond butter, vanilla, salt and cinnamon to the pot and whisk until mixed thoroughly.

-Drizzle the sauce onto the popcorn, switching between mixing the popcorn and drizzling more sauce until all sauce is used.

-Use a baking sheet with parchment paper and spread the popcorn onto the sheet. Place the pan in the oven for 6 minutes.

-Remove popcorn from oven and sprinkle additional cinnamon and salt to taste. Put back in mixing bowl and enjoy.

A lot of the popcorn will stick together. You can break it apart or eat in chunks, whichever works for you!


It’s Caramel Popcorn Day, so duh we’re going to show you a healthy, vegan, recipe to enjoy this afternoon or evening!