Salted Caramel Popcorn

Salted Caramel Popcorn

Salted Caramel Popcorn

You know that person who you can hear munching on popcorn in the cinema throughout the entire film? Yep, that’s me. Not only is it the perfect movie-snack, it’s also a pretty satisfying study-snack, although the people next to me at the library didn’t seem to think so last week! Anyway…

Sometimes you want more than just a choice of “sweet” or “salty” – what about both? Throw in some caramel and vanilla undertones and you’ve got yourself a winner! Did I mention it’s vegan and low on the glycemic index?

This Salted Caramel Popcorn is:

  • Crunchy yet chewy
  • The perfect balance between sweet vs. salty
  • Ready in 15 minutes
  • Beyond easy to make
  • Free from dairy/gluten/refined sugar
  • Highly addictive and absolutely delicious

No wonder my housemates have been begging me to re-make this ever since they first tried it!

This popcorn is the perfect topping on my Flourless Triple Chocolate Cake with Sticky Toffee Frosting!

Salted Caramel Popcorn

Salted Caramel Popcorn

Salted Caramel Popcorn


  • 1/8 cup corn kernels, or 4 cups pre-popped popcorn
  • 2 heaped tablespoons maple syrup
  • 2 heaped tablespoons date syrup or agave nectar
  • 2 tablespoons smooth cashew butter (almond butter works too)
  • 1/8 teaspoon fine sea salt (plus more for sprinkling)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon coconut oil
  • 1/8 teaspoon baking soda


  1. Preheat the oven to 170˚C. Line a large baking tray with parchment paper.
  2. If using un-popped corn kernels, melt the coconut oil in a large pan on a high heat and add the corn kernels. Put the lid on the pan (very important!) and keep shaking the pan vigorously to allow all the kernels to pop. Remove the lid and set aside.
  3. In a small pan over a medium heat, add the date syrup, maple, cashew butter and salt and stir well until combined. Allow to simmer for 3minutes, then remove it from the heat and stir in the vanilla and baking soda.
  4. Pour the caramel sauce over the popcorn and stir until it is all coated in the caramel.
  5. Spread the popcorn evenly on two lined baking trays, sprinkle with more salt, and bake for 10 minutes, removing from the oven halfway to turn popcorn over.
  6. Allow to cool completely before eating. Store any leftover popcorn in an airtight container for up to 5 days.

I’d love to see photos if you make this recipe! Don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing your creations.

Salted Caramel Popcorn

Salted Caramel PopcornSalted Caramel Popcorn


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