The classic caramel popcorn is made healthier (and arguably BETTER) with subtle hints of toasted sunflower butter. All you need is 4-ingredients to make the fool-proof caramel sauce. But be warned, because this Vegan Sunflower Butter Caramel Popcorn is extremely addictive!
Traditionally butter, milk and a LOT of sugar are used to produce a thick caramel sauce. But thanks to the sunflower butter, I was able to reduce the amount of sugar and oil! The sunflower butter surprisingly has a subtle sweetness to it, while also making the sauce thick and creamy. I love the toasty hint of sunflower seeds to balance with the sweetness too.
Tips to Make Vegan Sunflower Butter Caramel Popcorn:
- This isn’t a traditional way to make caramel, so if you taste the sauce and think it isn’t sweet enough, feel free to add in more sugar.
- To get huge popcorn, make sure the pot is very hot before pouring in the kernels. If you add them while the pot is cold, they’ll end up being smaller in size.
- For chewy and soft popcorn, serve immediately after tossing the popcorn in the caramel sauce. But I would recommend crisping them up in the oven. Refer to the recipe below for more instructions.
They smelled SO GOOD fresh out of the oven, and I couldn’t stop snacking on them before shooting. I just ate one to test, and before I knew it my hand automatically reached for another one. I had to shake myself out of it, otherwise I wouldn’t have any left to shoot HAHAHHAHA
Check out these amazing snack/dessert ideas:
- Vegan Brown “Butter” Almond Chocolate Chip Cookies
- Vegan Coconut Mango Mochi (Gluten + Oil-Free)
- Onde-Onde/Klepon (Pandan Glutinous Rice Balls With Coconut Palm Sugar)
If you’ve made these Vegan Sunflower Butter Caramel Popcorn, let me know! Leave a comment and rating below, tag me on Instagram @eatwkriss or Facebook @Eatwkriss. Remember to use the hashtag #eatwkriss so that I can see your amazing recreations.
Vegan Sunflower Butter Caramel Popcorn (Gluten + Oil-Free)
Ingredients
- 3-4 tbsp brown sugar
- 1 cup water
- ¼ cup sunflower butter*
- ¼ tsp salt
- 3 tbsp popcorn kernels
Instructions
- In a small pot over medium heat, stir water and sugar with a spatula until sugar has dissolved. Let boil for 5 minutes until the water has reduced by half. Add in the sunflower butter and salt, stirring constantly until you get a thick but pour-able sauce. Set aside.
- Add popcorn kernels to a hot pot on medium heat. Cover with a lid and give the pot a shake every now and then to prevent the popcorn from burning.
- In a large bowl, toss the popcorn in the caramel sauce until evenly coated. You can stop here if you like them chewy and soft OR bake in a preheated oven at 180°C for 12-15 minutes until golden brown and crispy. Enjoy while warm!°
Notes
SAVE THIS PIN FOR LATER ⇓
