Vegan Butterbeer Popcorn

Need the perfect snack for watching Harry Potter movies? An easy snack you can make and enjoy and keep and enjoy for days? Vegan Butterbeer Popcorn is the answer.


  • 1 cup brown sugar
  • tspn vanilla
  • ¾ tspn salt
  • 1/2 tspn apple cider vinegar
  • ½ cup coconut cream so chill a can of coconut milk overnight, then scoop the thick stuff out--drain the water away
  • 1/2 tspn baking soda
  • 6 cups popped popcorn


  1. Preheat oven to 170 degrees--or whatever the lowest setting on your oven is.
  2. Make your butterbeer drizzle by placing the sugar, salt and vanilla in a pot over high heat.
  3. Stir, stir, stir until the sugar mixture gets lumpy and brown-ish throughout.
  4. Add the coconut cream and keep stirring.
  5. Stir for a long, long time until all the lumps dissolve and the drizzle is all soft and smooooth.
  6. Turn off the stove.
  7. Add baking soda and stir until it's mixed throughout.
  8. Remove from heat and allow to cool.
  9. In a large, large mixing bowl, pour butterbeer drizzle over popcorn and stir until it's all coated.
  10. Pour popcorn into a (or maybe 2) 9x13 baking pans in as thin a layer as you can manage.
  11. Place the popcorn in the oven for an hour and stir at 15-minute intervals.
  12. When the butterbeer popcorn is done it will be stuck together but not sticky--if it's sticky, try another 15 minutes in the oven. When it's ready, you'll be breaking it apart rather than stirring, if that makes sense.