Vegan Caramel Peanut Popcorn (Cracker Jack)
Recipe type: Dessert
Cuisine: American
  • 8-10 c freshly popped popcorn
  • ¾ c roasted, salted peanuts
  • 2 Tbsp vegan butter
  • ½ c sugar
  • 2 Tbsp brown rice syrup
  • 2 Tbsp agave nectar
  • 1½ Tbsp molasses
  • ¼ tsp salt
  • ¼ tsp baking soda
  1. Preheat oven to 250°F.
  2. Line a metal baking sheet with parchment paper.
  3. Combine peanuts and popcorn in a large bowl.
  4. In a saucepan over medium-high heat, mix together butter, sugar, brown rice syrup, agave nectar, molasses, and salt.
  5. Cook caramel until it reaches hard ball stage (260°F).
  6. Remove from heat and beat in baking soda.
  7. Working quickly, pour caramel over popcorn, and toss until popcorn is evenly coated.
  8. Spread popcorn on prepared baking sheet.
  9. Bake for 20 minutes, stirring halfway through to ensure nothing burns.
  10. Cool fully before serving.
  11. Store in an airtight container.
You'll notice that I've given an option of using 8 to 10 cups of popcorn. I typically make this recipe using 10 cups of popped popcorn; I find it plenty sweet that way. If you want your batch to be closer to the original, in which the popped kernels are bathed in candy coating, use the lesser amount of popcorn.

If you're new to popping your own popcorn kernels, check out my kettle corn recipe for tips:
Recipe by Hell Yeah It's Vegan! at