Description
Sweet and crunchy popcorn coated in tropical coconut-infused caramel—perfect for movie nights, gifting, or snacking.
Ingredients
- 10 cups popped popcorn (≈½ cup unpopped kernels)
- ½ cup unsalted butter (or coconut oil)
- ½ cup brown sugar
- ¼ cup light corn syrup (or honey)
- ¼ cup full‑fat canned coconut milk
- ½ tsp salt
- ½ tsp vanilla extract
- ¼ tsp baking soda
- ½ cup toasted shredded coconut (optional garnish)
Instructions
- Preheat oven to 250 °F (120 °C). Line a baking sheet with parchment.
- Spread popped popcorn in a large bowl.
- In a saucepan over medium, melt butter and stir in brown sugar, corn syrup, coconut milk, and salt. Bring to a boil.
- Boil 3–4 minutes without stirring.
- Remove from heat; stir in baking soda, vanilla, and salt (it will foam).
- Pour caramel over popcorn; stir to coat.
- Spread coated popcorn on baking sheet.
- Bake 45 minutes, stirring every 15 minutes.
- Remove from oven, sprinkle toasted coconut, and let cool before breaking into pieces.
Notes
- Use air‑popped popcorn to control added oils.
- Toast shredded coconut at 325 °F for 5–7 minutes until golden.
- Substitute maple syrup or honey for corn syrup, but texture may vary.
- Skip baking for immediate eating, though crispness improves with baking.
- Store in an airtight container at room temperature for up to 1 week; re-crisp in a 250 °F oven for 10–15 minutes if needed.