Sweet, crunchy caramel corn is seriously one of those snacks that you can serve to your family and friends, and it’s always a hit. And it’s easy to make. This caramel corn is made without corn syrup or dairy and is naturally gluten-free. For another favorite snack, try my Dairy-Free Puppy Chow.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get more yummy recipes every week!
The crunchy caramel coating on this popcorn is delicious and perfect for your next party or movie night.
Jump to:
Ingredients
- ½ cup unpopped popcorn
- 1 cup packed brown sugar
- 1 cup dairy-free butter
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
Instructions
To make caramel corn, you’ll start with freshly popped corn.
Make the caramel sauce (watch the video to see how easy it is to make the sauce). Pour that dreamy caramel sauce all over the popcorn. Stir it around to coat, and then bake it for 30 minutes, stirring it around halfway through.
When it’s done baking, you’ll have this amazing pan full of crunchy wonderfulness. Pour it out on parchment paper to let it cool. Store cooled caramel corn in a sealed container.
Serving tip
This would be perfect to make ahead and store in single-serve containers or baggies for when you need to bring your own gluten-free treats somewhere. It should stay fresh if sealed for 3-5 days.
More gluten-free and dairy-free snacks you’ll love:
Homemade Caramel Corn (Dairy-Free)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 cups 1x
- Category: Desserts
- Method: Oven
- Diet: Gluten Free
Description
This easy to make caramel corn is so delicious and it’s a real crowd-pleaser. Perfect for parties and movie nights.
Ingredients
- ½ cup unpopped popcorn
- 1 cup packed brown sugar
- 1 cup dairy-free butter
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
Instructions
- Preheat oven to 250°. Spray a large baking sheet with sides with cooking spray or two smaller baking sheets with sides.
- Pop popcorn. (I use an air popper, and it takes just a few minutes.) It should yield around 10 cups. Pour the popcorn onto the baking sheet. Pick out any uppopped kernals of corn and discard.
- In a medium pan bring to a boil the brown sugar and dairy-free butter over medium heat. Stir constantly. Once it comes to a boil, stop stirring and boil for 5 minutes. Watch to make sure it doesn’t boil over.
- Turn off heat and stir in vanilla, salt, and baking soda. Stir for about 30 seconds. This is when it gets all beautiful and fluffy.
- Pour the caramel sauce over the popcorn and then stir it around until almost all of it is covered. Bake for 15 minutes and then remove from the oven and give it another good stir making sure all of the popcorn is covered with the sauce. Bake for 15 more minutes.
- Place a large piece of parchment paper on the countertop and pour the baked caramel corn onto it. Spread it out and let it cool.
- Can be served as soon as cool to touch or completely cool.
- Store any leftovers for 3-5 days in a sealed container.
Notes
Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
You may also enjoy
Debbie
Can I substitute coconut oil for the buttery spread? We are soy free among other things and can’t find any buttery spreads that work for our diets.
MamaShire
I used Smart Balance in this recipe and it is soy-free. I haven’t tried making it with coconut oil but if you do let me know how it turned out.
Angie O
This is delish!
And my df gf girly is super happy. Thank you so much ☺️
MamaShire
I’m so glad she’s happy! And you’re welcome!
Stacy
This was so easy to make and everyone loved it. I’ll be making it again!