Description
This delightful Coconut Caramel Popcorn recipe combines the rich flavors of buttery caramel and sweet coconut flakes for a crunchy, irresistible treat perfect for snacking or sharing. The popcorn is coated with a homemade caramel sauce and baked to achieve a perfect crispy texture.
Ingredients
Scale
Popcorn
- 10 cups of popped popcorn (about 1/2 cup unpopped kernels)
Caramel Sauce
- 1 cup of brown sugar, packed
- 1/2 cup of unsalted butter (1 stick)
- 1/4 cup of light corn syrup
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of sea salt (or to taste)
Additional Ingredients
- 1 cup of sweetened coconut flakes
Instructions
- Pop the popcorn: Use an air popper or stovetop method to pop the kernels, then transfer the fluffy popcorn into a large mixing bowl, ensuring no unpopped kernels remain.
- Make the caramel sauce: In a medium saucepan over medium heat, combine the brown sugar, unsalted butter, and light corn syrup. Stir continuously until the mixture comes to a boil, then allow it to cook without stirring for 4-5 minutes until it turns a rich golden color.
- Add flavorings: Remove the saucepan from heat, stir in the vanilla extract and sea salt carefully to blend the flavors evenly into the caramel.
- Coat the popcorn: Pour the warm caramel sauce over the popped popcorn, add the sweetened coconut flakes, and toss well to evenly coat all the popcorn pieces with caramel and coconut.
- Bake the popcorn: Spread the coated popcorn mixture evenly on a baking sheet lined with parchment paper. Bake in a preheated oven at 250°F (120°C) for 45 minutes, stirring every 15 minutes to ensure even baking and prevent sticking.
- Cool and serve: Allow the caramel popcorn to cool completely on the baking sheet. Once cooled, break it into clusters and enjoy your crunchy, coconutty caramel treat!
Notes
- Make sure to stir the caramel gently and remove from heat before adding vanilla and salt to prevent crystallization.
- Use parchment paper on the baking sheet to avoid sticking and ease cleanup.
- Store leftover caramel popcorn in an airtight container to keep it fresh and crunchy.
- You can substitute light corn syrup with honey or maple syrup for a different flavor profile.
