Dairy Free Caramel Corn

Dairy Free Caramel Corn

One of my all time favorite snacks is caramel corn from the farmer’s markets. I love the crunch and the buttery sweetness. The smell alone makes me happy. Smells do that to me, but maybe I’m crazy.

I call it a “snack” but really I end up eating the whole tub of popcorn while watching a movie. Don’t judge me and I won’t judge your Netflix binge nights either! Popcorn is so versatile, you can change up the flavors so easily to make unique flavor combos. I wanted to stick to what I know and love, caramel!

Dairy Free Caramel Popcorn on wax paper

For this recipe I really wanted to make an awesome caramel corn without having to use the usual stick and half of butter. Don’t get me wrong, butter and I are best friends in the kitchen normally, but when you know you can snack on an entire thing of popcorn, it’s best to keep it on the healthier side. I opted for substituting it with coconut oil from Golden Barrel to make it a dairy free caramel corn. If you are worried about the coconut oil making the caramel corn taste like coconut, don’t be. Refined coconut oil is tasteless and odorless. It is also lighter and less greasy than butter.

Caramel Corn made with Golden Barrel Coconut Oil

I still needed some sweetness, so I used a little bit of honey and Golden Barrel’s Organic Light Brown Sugar. This recipe is a great, dairy free alternative to your beloved caramel corn.

Caramel Corn made with Coconut Oil

Only weird thing I found about this recipe, when you’re making the caramel, it looks like a caramel cloud in the saucepan. It just looks strange after you add the baking soda. But fear not, in the end the taste is wonderful and it won’t be as “puffy” as you were cooking the sauce.

Caramel Popcorn made with Golden Barrel Coconut Oil

So for your next TV watching binge, try this dairy free caramel corn to skip the guilt that comes from most store-bought processed snacks.


Dairy Free Caramel Corn
Dairy Free Caramel Corn
Print Recipe
4 people
4 people
Dairy Free Caramel Corn
Dairy Free Caramel Corn
Print Recipe
4 people
4 people
Servings: people
  1. Line 2 sheet pans with parchment paper and set to the side. Preheat your oven to 250 degrees.
  2. Place 1 tablespoon of coconut oil and 1 1/2 tsp salt into a deep pot or pan with a tight fitting lid and melt over medium high heat. Add in the popcorn kernels and cover. Shake pan back and forth every 20 seconds or so to heat the kernels evenly. After about 2 minutes, kernels should start to pop. Once popping slows, remove popcorn from heat and pour into large bowl.
  3. In a medium saucepan, add the brown sugar, remaining coconut oil and honey. Cook over medium high heat until mixture is bubbling and and well combined. Turn the heat off and add the baking soda, continue to mix as you add the vanilla. It will bubble up and look like a giant caramel cloud, just keep mixing!
  4. Pour caramel mixture over the popcorn in a giant bowl. Mix until all popcorn is covered in the caramel sauce. Spread popcorn evenly out on sheet pans and bake in the oven for about 30 minutes, mixing every 10. Let cool for about 20 minutes before devouring!
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11 thoughts on "Dairy Free Caramel Corn"

  1. Oh my god. You read my mind! I tried this and it was heavenly. Only you took it a step further because I still had butter in it. Can’t wait to eliminate butter from this recipe. Genius!

  2. Ps- thought you captured the description of the “giant caramel cloud”. So glad someone shares my love for this snack and I don’t have to feel guilty about eating a whole tub.

  3. Matthew says:

    Sorry, the recipe is messed up. Doesn’t turn out, your quantities of sugar to fat are all wrong. I got a liquid mess. I’ve made before from other sites, and not had these issues.

  4. Deylan Tavarez says:

    OMG THIS RECIPE IS SOOO GOOD! I didn’t have any honey so I used lite maple syrup instead!!

  5. Helen says:

    You say Preheat to 250! You say put corn into oven for 30mins! We nearly had a fire!!!

    1. Terrible recipe! Dead ☠️ my corn was burnt 🔥 😆 terrible recipe!!

      1. Daniel says:

        250°F. Please, guys.

  6. Andrea says:

    To those who have complained about the oven temperature being too high and ending up with burnt popcorn…… Cooking is an art. It requires care and attention. Maybe you temperature sensor is too off, (happens a lot with older ovens), or maybe it’s a mistake in the recepie. When I get a receipt for the first time .uk always look at the reviews. I appreciate when people write in with problems like you did as well as the positive ones. They are very valuable. As a result I lowered the oven temperature to 200° and checked the popcorn after five minures. I had forgotten that honey burns at a really low temperature so ithe popcorn was just starting to burn a little. After stirring it I put the pan pack in and turned off the oven. There should be enough heat left to finish the job off. The takeaway point in trying to make here is, always use your senses when coking. They are just as important as the recepje. Haven’t tried the corn yet but smells great!

  7. Samantha says:

    Just made this & I’m eating as I type…so good! Perfect recipe. I just checked my oven frequently & took it out before it over cooked or burned. LOL

  8. Nadine says:

    I used light brown sugar, small amount of cane sugar , vanilla, and baking soda. Didn’t add salt until it was mixed together.not to sweet but delicious 😊

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