Vegan Caramel Corn

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Sep. 28, 2012


Earth balance vegan buttery sticks/Vegan margarine 1 Cup (16 tbs)
Demerara sugar/Dark brown sugar 2 Cup (32 tbs)
Corn syrup 1 Cup (16 tbs)
Salt 1 Teaspoon
Baking soda 1 Teaspoon
Vanilla extract 1 Teaspoon
Popped popcorn 18 Cup (288 tbs) (3/4 cup popcorn kernels)



1. Preheat oven to 250°F.

2. Line 2 baking sheets with parchment paper and set aside.


3. Divide the popcorn between 2 large bowls.

4. In a large saucepan melt the margarine over medium heat.

5. Stir in the sugar, corn syrup and salt and bring the mixture to a boil, stirring constantly.

6. Once it starts to boil, stop stirring and boil for 4 minutes.

7. Remove from the heat, add the vanilla and baking soda and stir.

8. Pour evenly over the 2 bowls of popcorn and stir well to coat.

9. Spread the coated corn onto the prepared baking sheets and bake for 1 hour, stirring the popcorn every 15 minutes.

10. Remove, let it cool completely and then break up into pieces.


11. Serve as it is or use in other recipes.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 2186Calories from Fat 543

 % Daily Value*

Total Fat 58 g89.2%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 2366 mg98.58%

Total Carbohydrates 406 g135.3%

Dietary Fiber 7 g28%

Sugars 298 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet