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Vegan Chai Spiced Popcorn
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RECIPE CARD: Vegan Chai-Spiced Popcorn (PRINTABLE)

Make crunchy vegan chai-spiced popcorn with cinnamon, cardamom, and allspice. This easy candied popcorn is perfect for fall movie nights and holidays.
Yield: Approximately 12 cups
Serving size: Approximately 3 cups per serving when divided into 4 servings.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer/Snacks, Dessert
Keyword: Vegan Chai Spiced Popcorn
Servings: 4 servings
Calories: 300kcal
Author: Tikare

Ingredients

  • 12 cups air-popped popcorn
  • ¼ cup coconut oil
  • ¼ cup brown sugar
  • ¼ cup agave
  • 1 tsp baking soda
  • ½ tsp vanilla extract
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp cardamom
  • ¼ tsp allspice

Instructions

  • Air-pop your popcorn and transfer it to a very large heatproof bowl, removing any unpopped kernels.
  • Preheat the oven to 250°F and line the baking sheet with parchment paper.
  • Bring coconut oil, brown sugar, and agave nectar to a boil in a small saucepan on the stove for 3–5 minutes, stirring constantly.
  • Then remove from heat and quickly whisk in the baking soda, vanilla, and remaining spices.
  • Working quickly, pour the hot glaze over the reserved popcorn in the large bowl. Use a spatula to fold and toss until most pieces are gently coated.
  • Spread popcorn on a large parchment-lined rimmed baking sheet.
  • Bake at 250°F (120°C) for 45 minutes, stirring gently every 15 minutes to redistribute the caramel and prevent burning.
  • Remove from the oven and let cool completely on the sheet; once cool, store in an airtight container in a cool, dry space.

Notes

  • Use a heavy-bottomed saucepan for the chai caramel to melt evenly.
  • Let the chai caramel simmer for a few minutes to evaporate the water.
  • Mix in the baking soda off the heat to make the caramel light and crunchy once it cools.
  • Pour the caramel over the popcorn immediately to ensure a uniform coating.
  • Bake the coated popcorn slowly, stirring every 15 minutes.
  • Allow the tray to cool at room temperature for crisp clusters.
Doneness Cues
The popcorn is ready when:
  • The color is deep golden.
  • It is dry to the touch.
  • It is very crisp.
Storage
  • Room temperature storage: Store leftovers in an airtight container at room temperature for 2-3 days.
  • Freezing: Let the popcorn cool completely, then divide it into airtight bags and remove as much air as possible. Afterwards, store it in the freezer for 2–4 months.
  • Thawing: Defrost the popcorn by leaving the container at room temperature until all condensation has evaporated. If the texture seems soft or gummy, return it to the oven at 250°F (120°C) for 5-10 minutes, then let it cool completely.

Nutrition

Serving: 4servings | Calories: 300kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Potassium: 136mg | Fiber: 5g | Iron: 1mg