Gluten and Dairy Free Salted Caramel Popcorn Bars

serves / makes 18 bars
5 prep time
5 mins cooking time


I’ve been craving that sweet toffee style popcorn recently but unfortunately it is packed with dairy. That got me thinking about what I could make with popcorn and I decided to have a go at making some popcorn bars. The caramel sauce is easily made with some dairy free spread and soya/almond/rice milk.

I tried to balance the sweetness of the caramel with the addition of the salt and the bitterness of the dairy free dark chocolate. Once these bars were set I wrapped them individually in clingfilm so they were easily transported to work.




  • 200g popcorn kernels
  • 115g dairy free spread
  • 225g light brown sugar
  • 60ml dairy free milk
  • 1 teaspoon salt
  • 50g mini gluten free marshmallows
  • 100g dairy free dark chocolate


popcorn bars

  1. Line a traybake tin with tinfoil
  2. Place the popcorn kernels in a large pan with a drizzle of oil
  3. Cover with a lid and place on medium heat
  4. Remove from the heat once the kernels stop popping, about 5 minutes
  5. Place the dairy free spread, sugar and milk in a large pan
  6. Bring to the boil
  7. Allow to bubble for 5 minutes
  8. Reduce the heat to low
  9. Stir in the salt and marshmallows
  10. Turn off the heat
  11. Stir through the popped corn until well coated
  12. Press firmly into the baking tin
  13. Set aside until firm
  14. Melt the chocolate in the microwave for 1 minute
  15. Drizzle over the popcorn
  16. Allow the chocolate to set
  17. Remove from the tin and slice into 18 bars

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