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This salted caramel coconut popcorn is the perfect little treat to put out for guests, bring to a bbq, picnic, or to enjoy with your favourite movie! You’ll love this healthier homemade popcorn!

I feel before I share this recipe with you, I need to post a little warning… If you’re making this for a party, or to share with others, you may need to hide this salted caramel coconut popcorn out of your sight so you don’t eat it all when it comes out of the oven. I’m telling you, you won’t be able to stop eating it!

I LOVE popcorn to snack on. I recently started popping my own popcorn rather than buying it in bags. It’s a great way to avoid any extra additives, and overload of salt in your popcorn. Now, this salted caramel coconut popcorn, is an extra special popcorn since it’s more of a dessert, but still kept pretty healthy with all natural ingredients!

This salted caramel coconut popcorn is:

vegan
gluten-free
refined-sugar free

You can also mix in some extras, like nuts, seeds, or chocolate chips at the end if you want to take this popcorn to the next level!

Salted caramel coconut popcorn

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Jess
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4-6 servings
Category: Snack
Method: Cook
Cuisine: American

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Description

Salted caramel coconut popcorn

Ingredients

1/2 cup popcorn kernels
1 tbsp coconut oil
5 tbsp maple syrup
1 tbsp coconut oil
1/2 tsp vanilla extract
1/4 tsp salt
2 tbsp shredded unsweetened coconut

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Instructions

Line a baking pan with parchment paper and preheat the oven to 350 degrees F.
Add 1 tbsp of coconut oil to a large pot on medium high heat. Allow the oil to heat up for a minute, then place 1 kernel of popcorn in the pot to test if it’s ready. When the kernel pops, add in the rest of your popcorn kernels, cover and reduce heat to medium. Shake the pot as the kernels begin to pop to avoid any of them from burning.
Once popped remove from heat.
In a small pot, add the maple syrup, coconut oil, vanilla, and salt on medium-high heat. Let boil for 2-3 minutes, continuously stirring so the mixture doesn’t boil over. When the caramel sauce has slightly thickened, remove from heat.
Spread the popcorn out on the pan, and sprinkle with shredded coconut.
Pour the caramel mixture evenly on top of the popcorn, and mix using a spoon until evenly coated.
Place in the oven for 10 minutes, checking and mixing halfway through.
Let cool and serve!

Nutrition

Serving Size: 1/6 recipe
Calories: 156
Sugar: 10g
Fat: 6g
Saturated Fat: 4g
Carbohydrates: 27g
Fiber: 4g
Protein: 3g

6 Comments

Wendy says:

March 11, 2025 at 10:09 pm

This is one of our favorite recipes! Thank you so much for sharing. I love that it is dairy free.

1. Jessica Hoffman says:
  
  March 12, 2025 at 3:14 pm
  
  So happy to hear you like the recipe Wendy!
  
Christian Pennington says:

September 16, 2018 at 3:16 pm

where is the caramel

1. Jess says:
  
  September 16, 2018 at 4:02 pm
  
  Hi Christian, the caramel mix is made in step 4 of the recipe by mixing the maple syrup and coconut oil mixture together to make a caramel sauce!
  
Zoe & Mia says:

June 28, 2017 at 10:00 pm

My sister & I love popcorn and this recipe just looks amazing. Love that its simple and dairy free! I’ve been looking for an easy caramel recipe without having to use dates or coconut sugar 🙂 Beautiful photography too!!!!

1. JessH says:
  
  June 30, 2017 at 4:20 pm
  
  Thanks so much Zoe & Mia! It’s a great MUCH healthier alternative to the store bought stuff, and it tastes much better too!