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Healthy Little Vittles

Gluten-Free, Vegan, Plant-Based Recipes

  • Recipes
    • All books and ebooks Breakfast Dessert Drinks Lunch & Dinner Make Your Own… Recipe Roundups Salads Side Dishes Snacks & Appetizers Soups
      Lunch & Dinner

      Naan Butter Cauliflower

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      July 27, 2020

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      Naturally Sweetened Instant Pot Apple Butter

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      March 19, 2020

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      Watermelon Roasted Peach and Cobbed Corn Arugula Salad

      September 11, 2020

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      Green Bean Potato Salad

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      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

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      Creamy Grilled Romaine Salad

      March 19, 2020

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      Walnut Pear Sweet Potato Mason Jar Salads

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      August 17, 2020

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      Maple Sriracha Cauliflower

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      Ginger Dill Spring Peas

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      Beet Hummus Hash Brown Toast

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      November 26, 2018

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      Slow Cooker Broccoli “Cheese” Soup

      October 3, 2018

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      Slow Cooker Lasagna Soup

      September 12, 2018

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      Baby Bok Choy + Shiitake Red Curry Soup

      May 4, 2018

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      Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate…

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[slide-anything id="6097"]
DessertSnacks & Appetizers

Browned Butter Caramel Popcorn

by Gina Fontana December 14, 2020
written by Gina Fontana December 14, 2020
Jump to Recipe

Homemade browned butter caramel gets drizzled over freshly popped popcorn and then baked in the oven for 20 minutes for crispy snacking perfection! This gluten-free, vegan Browned Butter Caramel Popcorn is so easy to make and will definitely be all the rave at your next party.

three buckets of caramel popcorn lined up next to each other

Maybe not a traditional holiday classic, unless of course you want to make it a new holiday tradition… I mean, it’s that good, people. But perhaps if you’re on the fence of inviting this crunchy sweet treat to stay in your recipe box forever, this can be your next holiday party go-to snack. Say hello to 30-minute Browned Butter Caramel Popcorn.

three buckets of caramel popcorn, one in the foreground and two blurred in the back

The vegan caramel sauce is made on your stovetop in just 5 minutes, with ingredients like vegan butter, maple syrup, tapioca syrup, vanilla, sunflower seed butter, a splash of coconut milk, and a pinch of salt. It magically thickens to the lushest caramel consistency that looks and tastes just like the dairy-filled alternative. Check out this (less than professional) video I took on my iPhone for Instagram stories while making this Browned Butter Caramel Popcorn.

I don’t think it’s a secret that I’m pretty obsessed with vegan caramel. Since I’ve learned how to make it, I use it in many recipes, such as:
☆ “Twix” Tart
☆ Pumpkin Caramel Pecan Cookie Dough
☆ Caramel Apple Chia Pudding
☆ Caramel Apple Crumb Bars
☆ Salted Caramel Brownie Cake

a close up shot of one of the buckets of caramel popcorn

A couple of things I did differently for this caramel recipe compared to past caramel is letting that butter simmer and brown to the most gorgeous golden color and then adding the rest of the caramel ingredients. Wow. It added the most delicious depth of flavor I might just start making all my caramel with browned butter! The other trick I learned, from Lazy Cat Kitchen actually, is to add just a touch of baking soda to the caramel sauce to make it that true caramel color. With the use of nut/seed butter it would always turn out more brown than caramel, so to have a caramel that tastes AND looks like “real” caramel is next level.

an overhead shot of two buckets of popcorn and one in the corner peeking in

For this recipe, I popped my own popcorn kernels at home, plain and unbuttered/unseasoned, in an air popper. You can certainly look for mushroom popcorn too, which I actually discovered after I made this recipe, and it would probably be even better, more like traditional caramel popcorn with its shape and size. But regular kernels work too. The shining star here is the caramel, so let’s not pine over the popcorn too much 😉

a full shot of caramel popcorn on a baking tray

You simply whisk up your caramel, pour over the popped popcorn and then bake in the oven for 25-30 minutes. Boom chicka-pop, you’re done! Let it cool completely, the caramel will harden as it cools. I also like to keep my Browned Butter Caramel Popcorn stored in the fridge for extra crunch. Be sure to check out the notes section in the recipe card below for some tips! I would love to hear what’s poppin’ at your house, so be sure to leave a comment below and tag me on Instagram or Facebook and use #healthylittlevittles #healthylittlesweets so I can see all your lovely recreations! 

Continue to Content
a close up shot of one of the buckets of caramel popcorn

Browned Butter Caramel Popcorn

Yield: ~12 cups popped caramel popcorn
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Homemade browned butter caramel gets drizzled over freshly popped popcorn and then baked in the oven for 20 minutes for crispy snacking perfection! This gluten-free, vegan Browned Butter Caramel Popcorn is so easy to make and will definitely be all the rave at your next party.

Ingredients

Browned Butter Caramel Sauce

  • 6 tablespoons vegan (non-dairy) butter
  • 1/3 cup maple syrup
  • 3 tablespoons tapioca syrup*
  • 3 tablespoons coconut milk
  • 2 tablespoons sunflower seed butter**
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda***
  • pinch salt
  • 1/2 cup unpopped popcorn kernels****

Instructions

    1. Preheat your oven to 300 degrees F. Pop your popcorn, I used 1/2 cup popcorn kernels in my air popper, which made approximately 10-12 cups of popcorn. Set aside.
    2. Prepare a large parchment-lined baking sheet and set aside.
    3. Heat a small saucepan over medium-high heat and melt the butter, whisking occasionally until it starts to turn golden and brown. Once the butter is browned, add the maple syrup, vanilla, tapioca syrup, and pinch of salt. Whisk to combine.
    4. Lower the heat and while continuously whisking, add the sunflower seed butter. Keep whisking until it thickens.
    5. Add the coconut milk, whisk. Lastly, add the baking soda (if using) and be careful as it will bubble up slightly. Continue to whisk until you have a very smooth caramel sauce. Remove from heat and allow it to cool slightly.
    6. Split the popcorn into two large bowls.
    7. Pour 1/2 cup caramel over each batch of popcorn and gently stir well to coat the popcorn with the caramel, then spread the popcorn on a baking tray.
    8. Use the remaining caramel to drizzle over top of the popcorn if desired and bake for 25-30 minutes.
    9. Remove from the oven and let it cool slightly, then take the popcorn off the tray to cool completely (this will make it crispier). Break apart the popcorn or leave it as chunks and enjoy! Keep stored in the fridge for crispier popcorn.

Notes

* you can try to swap out tapioca syrup with brown rice syrup, but I have not tried this. You may also use corn syrup, I just prefer tapioca syrup. Check below for a link to purchase on Amazon.

** you can also use another nut butter if not avoiding nuts, but I find I really like the flavor of the sunflower seed butter in my caramel anyway!

*** adding baking soda doesn't really do anything for the recipe, but it does make the caramel a more caramel color, so adding it is optional.

**** use mushroom popcorn kernels for more traditionally round caramel popcorn.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Organic Sunflower Seed Butter
    Organic Sunflower Seed Butter
  •  Organic Tapioca Syrup
     Organic Tapioca Syrup
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 94mgCarbohydrates: 13gFiber: 0gSugar: 9gProtein: 1g

* this nutritional information is just an approximation

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Snacks & Appetizers
pinterest graphic of two images of caramel popcorn with the title in the middle
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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
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Just imagine cauliflower wrapped in naan and then baked in the oven for crispy, bread-y, scrumptiousness! A naan hug, if you will 🤗
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Find the recipe on my blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/naan-butter-cauliflower/
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Ingredients
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
1 cup Let's Do Organic Green Banana Flour from @edwardandsons
1/2 cup Let's Do Organic Tapioca Starch from @edwardandsons
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch salt
2 bananas, ripe and smashed with a fork
1/2 cup plant milk 
1/2 teaspoon pure vanilla extract
1/2 cup maple syrup
1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)

Cream Cheese Icing
1/2 cup vegan cream cheese
1/2 cup vegan butter, softened
2 cups powdered sugar
sprinkles

Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, vanilla, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don't over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the frosting forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.
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https://www.healthylittlevittles.com/stovetop-vegan-mac-and-cheese/
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https://www.healthylittlevittles.com/green-goddess-pesto-bowls/
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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
Besides being nature’s candy, poached pears are Besides being nature’s candy, poached pears are super easy to make and look so pretty! Serve with coconut whipped cream, ice cream, or even chocolate sauce. You know what?! Treat yo’self and you just go ahead and enjoy with all the above 😉 This recipe will be in my new book! Who’s excited?! 🥳💗
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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