First day of FALL 2020! Here is an EASY, dairy-free salted caramel corn recipe. The star? The dairy free caramel sauce. This sauce can be used for literally anything that requires caramel! But here we are coating popcorn in it and doing a quick bake for a crunchy, sweet&salty treat.
| Makes about 4 Servings
Print this recipe below
1/4 cup of popcorn kernels
1 can of full fat coconut milk (13.5 oz)
1/2 cup of coconut sugar
1 tsp of salt
1 tsp coconut oil
1 tsp vanilla extract
First, you are going to pop your popcorn kernels according to package instructions. Each brand is a bit different! You can buy a bag of plain pre-popped popcorn if you want to skip this step.
Get a sheet pan out and line with parchment paper. Spread your popcorn evenly over the pan. Set aside.
Combine your coconut milk, salt & sugar in a saucepan over medium-high heat. Let this mixture boil. Once boiling, set to low to medium heat and let this simmer for 35-40 minutes. Stir occasionally. be sure to scrape the bottom and get the sticky dark bits!
Once the sauce turns a dark amber color, and it sticks to the back of a spoon, mix in your oil and vanilla. Let this sauce cool completely. VERY important to let it cool before using!
Preheat your oven to 400 degrees F.
Use 1/4 cup of the cooled caramel sauce to coat the popcorn on the baking sheet.
Bake for 5-8 minutes.
Let cool and enjoy!