Vegan Kettle Corn

Whether it’s snack time or post-dinner, this light, tasty mix of sweet and savory will surely satisfy.

Makes approximately 16 cups

What You Need:

1/2 cup popcorn kernels
1/2 cup coconut oil
1/4 cup evaporated cane juice
1 teaspoon salt

What You Do:

  1. In a small stockpot or large saucepan, heat coconut oil over medium heat. Add two or three kernels. When kernels pop, add remaining corn and sugar, cover pan, and shake continuously.
  2. Once popping slows down, remove from heat, let kernels finish popping, pour into a bowl, and toss with salt before serving. Serve immediately.

More Recipes

Easy Vegan Blueberry-Nectarine Fruit Crisp

Made with rolled oats, Sucanat, vanilla, and spices, this topping sets off the sweet combination of blueberries and nectarines. For added crunch and nutrition, add some chopped nuts or sunflower seeds.
Read More »

Vegan Paella

We love this vegan version of the traditionally meat- and seafood-packed Spanish rice dish.
Read More »

Neapolitan Bars

Strawberry, chocolate, and vanilla come together in these sweet, simple bars.
Read More »

Easy Vegan Apple-Raisin Fruit Crisp

Made with rolled oats, Sucanat, vanilla, and spices, this topping takes fall-favorite fruit to a new level. For added crunch and nutrition, add some chopped nuts or sunflower seeds.
Read More »

Vegan Lemon Glaze

This delicious glaze makes a wonderful topping for gingerbread, and works great as a dipping sauce for fresh fruit.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »