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!
This popcorn is vegan and gluten free. You can store this in an airtight tupperware container in the fridge, but it tastes best and crunchy fresh!I once used cane sugar but now use coconut sugar! Feel free to sub for this too, it won’t be as sweet but just as delicious!