Easy Homemade Sweet & Salty Vegan Caramel Corn


If you’re craving something sweet today, I’ve got you covered. If you’re craving something salty – well, I’ve got you covered, too!

As someone who has tried to make caramel corn many, many times (and failed every time), I can tell you that this recipe is foolproof. The recipe comes from a non-vegan friend of mine, who uses butter in her recipe, so the only thing I changed is that I used vegan butter instead.

And it worked! It actually worked! I made caramel corn and it didn’t turn into a soggy, mushy mess!

If you’ve never made caramel corn before – or if you did, but it didn’t turn out right, I beg you to give this recipe a shot. It’s perfect, it’s easy, and it’s freakin’ delicious.



  • ½ cup popcorn kernels, popped and ready to eat
  • ⅓ cup vegan butter (I used Earth Balance)
  • 1 tsp salt
  • 1 cup packed brown sugar
  • 1 tsp vanilla
  • ½ cup maple syrup
  • ½ tsp baking soda
  1. Preheat your oven to 250F and lay a Siplat baking mat down on 2 large baking sheets (or you can lightly oil them). Make sure your popcorn is in a large bowl, waiting to be covered in this yummy caramel sauce.
  2. In a medium pot, melt the vegan butter over medium heat, then add in the salt, brown sugar, vanilla and maple syrup. Bring to a boil.
  3. Allow to boil for about 5 minutes, then remove from heat and add in the baking soda. Mix well, and pour over your popcorn right away.
  4. Mix in the caramel, making sure to cover all of the popcorn. Then, pour the popcorn onto the 2 baking trays and bake for 30 minutes.
  5. Remove from oven and stir, then allow to cool for about 15 minutes.


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