Vegan Caramel Corn

Vegan Caramel Corn - it’s crispy, sweet, has a tiny undertone of coconut. The perfect snack for your next movie night!!!


Caramel made with coconut milk - until recently I didn’t know this was possible! But I guess as long as you have sugar and fat you can make caramel out of just about anything.

So this was one of those experiments that went better than I ever could have imagined. I mean I don't know about you but most of the time trial runs don't work out perfectly on the first try but this one sure did. The only thing about this caramel is that it does take some time, but even though it’s time-consuming it’s easy. You literally only need to stir every once in a while and it comes together all on its own. This caramel would also be delicious on so many things - apples, ice cream really anything you would put traditional caramel. The only thing you will want to do is leave out the baking soda and either serve immediately or place in a jar in the refrigerator.

This popcorn is crispy, sweet, has a tiny undertone of coconut which is delicious. It also makes a lot - 16 cups to be exact which seems like it will last forever yet somehow we devoured half of it in just one night.

This would also be a fun addition to a BBQ which you just need a little snack or your next movie night. And while I am in no way going to claim it’s healthy it is vegan, so if you have vegan friends, friends refraining from dairy, or you just like to switch things up once in a while you have the perfect new treat.


prep time 10 minutes

cook time 1 hour 10 minutes

total time 1 hour 20 minutes

servings 16 cups


1 can full fat coconut milk

1/2 cup brown sugar

1/2 tsp sea salt

1 tsp coconut oil

1 tsp vanilla

1/4 tsp baking soda

16 cups pop corn


In a large bowl place 16 cups of popped popcorn and set aside.

In a medium-sized pot add in coconut milk, brown sugar and sea salt and whisk to combine. Bring to a boil whisking constantly then low the temperature keeping at a light simmer.

Simmer for 30-40 minutes stirring occasionally until sauce thickens and coats the back of a spoon.

Once the sauce has darkened and thickened remove from heat and add in coconut oil, vanilla and baking soda and whisk to combine. Pour caramel over the popcorn and stir until evenly coated. Pour onto a large baking sheet and bake in the oven for 30 minutes stirring half way.

Break into small pieces and store in an airtight container.


Indian Spiced Popcorn

You can’t have a movie night without popcorn, so why not switch it up with this Indian spiced popcorn for a spicy twist on a classic.


Happy National Popcorn Day!!! This is a day that is seriously right up my alley. Have you guys ever looked at the national food days? No? Well, I sure have and for those that know are probably not surprised. I always look at the food for peoples birthdays and try to see if it matches their personalities or if it would be something fun to cook for them. Sadly my day does not. It’s international chocolate mint day, and there is nothing I dislike more than mint and chocolate together.

So moving past chocolate mint and on to something I can never resist - popcorn! To me, popcorn is a great snack option anytime and it’s such a blank canvas that you can truly make it into anything your craving.

So whether it’s sweet or salty, buttery or spicy have a bowl of popcorn and celebrate today!


prep time 10 minutes

cook time 5 hour

total time 15 minutes

servings 12 cups


1 tbsp garam marsala

1 tbsp cumin

1/4 tsp chilli powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup un-popped popcorn

1/4 cup butter


In an air-popper pop your popcorn into a very large bowl.

In a small frying pan combine garam masala, cumin, chilli powder + cinnamon. Over medium heat continuously stir spices for 5 minutes or until toasted and fragrant.

In a small frying pan melt butter then add in toasted spices. Pour butter + spice mixture over popcorn and toss.