Dairy-Free Caramel Popcorn Clusters
Prep time
Cook time
Total time
Be sure to act quickly once the caramel sauce is ready. It will thicken quickly as it cools.
Recipe type: Appetiser
Cuisine: American
Serves: 10 to 12 servings
  • 10 cups fresh air-popped popcorn
  • 2 cups almonds (see Nut-Free Option below)
  • 1 cup firmly-packed light brown sugar
  • ½ cup dairy-free buttery spread
  • ¼ cup light non-GMO corn syrup (can sub golden syrup or maple syrup)
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • ½ teaspoon baking soda
  1. Preheat your oven to 225°F, and grease a 15x10-inch baking sheet.
  2. In a large bowl, stir together the popcorn and almonds.
  3. In a medium saucepan, whisk together the brown sugar, buttery spread, and liquid sweetener. Place the pan over low heat, and stir until the sugar dissolves. Increase the heat to high, and boil for 5 minutes.
  4. Remove the caramel mixture from the heat and stir in the vanilla extract, almond extract, and baking soda.
  5. Pour the hot caramel sauce over the popcorn and almonds, and stir gently to coat.
  6. Scrape the mixture onto your prepared baking sheet and evenly spread it out.
  7. Bake the dairy-free caramel popcorn for 1 hour.
  8. Let it cool completely in the pan.
  9. Once it is cool, break the mixture into pieces. Store the dairy-free caramel popcorn crunch in an airtight container.
Nut-Free Option: Substitute broken pretzel pieces (gluten-free optional) for the almonds, and omit the almond extract.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-caramel-popcorn-crunch