Preheat oven to 300 degrees. Line a baking sheet or two with parchment paper or a silicone mat. Place popcorn into a large metal bowl. Set aside.
In a pot over medium high heat, add the vegan butter, half the salt, the almond milk, maple syrup, coconut sugar and vanilla and stir to combine.
Allow to come to a boil and then add in the rest of the salt. Add the baking soda and watch closely. The mixture will change colour and is more susceptible to burning now, so reduce heat and stir frequently for 1 minute. Remove from the heat and pour over popcorn. Working quickly, toss with a spatula to evenly distribute over all the popcorn.
Spread popcorn onto the baking sheets until evenly distributed.
Bake for 15 minutes. Remove from oven and allow the popcorn to cool on a fresh sheet on parchment paper. They popcorn will crisp up.
Eat immediately, or place in an airtight tupperware container to keep crispy. Enjoy!
Notes
If you don’t eat your vegan caramel corn immediately, you can store it in an airtight container to keep it crispy for up to 1 week at room temperature, or 3 weeks in the refrigerator.