Coconut Caramel Corn Recipes

COCONUT SUGAR CARAMEL CORN

Steps:

• In a very large Dutch oven or heavy-bottomed stock pot set over medium-high heat, heat both oils and 3 popcorn kernels. When the 3 kernels pop, add the remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack for steam to escape (face crack away from where you are standing).
• Cook, shaking occasionally, until popping stops. Transfer popcorn to a large rimmed baking sheet lined with parchment paper.
• In the same pot, heat sugar, butter, turmeric and salt over medium heat, stirring, until sugar is melted and starting to bubble. Cook, without stirring, until sugar has reached 235 degrees, 3 to 6 minutes. Remove from heat and stir in popcorn. Transfer popcorn to back to lined baking sheet. Cool, then break into pieces and serve.

COCONUT CARAMEL CORN

Steps:

• Preheat oven to 200*F In a pot, mix brown sugar, corn syrup and coconut oil. Bring to a boil and cook for 5 minutes. Remove from heat. Add baking soda, cream of tartar and salt. Mix well. Pour over the popcorn and carefully mix. Pour caramel popcorn in a deep dish roasting pan and bake for 40 minutes, stirring after 20 minutes. Remove from oven and stir for 3 - 5 minutes or until popcorn cools. This will prevent the popcorn from clumping.

COCONUT-CARMEL POPCORN

Steps:

• Preheat oven to 250°F. Line a rimmed baking sheet with parchment. Heat oil and 3 popcorn kernels in a large, heavy pot over medium-high until kernels have popped. Add remaining kernels; swirl to coat in oil.
• Cover pot and remove from heat 30 seconds. Return to heat and cook, covered, until popping slows, 2 to 3 minutes. Immediately transfer popcorn to a large heatproof bowl; stir in coconut.
• In a saucepan, bring brown sugar, butter, and corn syrup to a boil over medium-high heat. Cook until slightly thickened, 3 minutes. Remove from heat; stir in vanilla. Pour over popcorn, stirring to coat. Transfer mixture to prepared baking sheet, spreading in an even layer.
• Sprinkle with salt and bake, stirring occasionally, until popcorn is just golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Caramel popcorn can be stored in an airtight container at room temperature up to 3 days.

COCONUT CURRY CARAMEL CORN

Steps:

• Preheat the oven to 250 degrees F. Liberally spray an extra-large mixing bowl (not plastic) with olive oil spray.
• Spread the coconut on a baking sheet and toast it in the oven, stirring it once or twice, until it is golden, about 8 minutes. Set aside to cool, leaving the oven on.
• Put the oil in a large heavy-bottomed pot, add the corn kernels and set over medium-high heat. Cover and shake the pot occasionally until the popping begins, about 5 minutes. Once the popping starts, shake the pot continuously until the popping slows down dramatically, 3 to 5 minutes. Remove the pot from the heat, but continue shaking it until the popping stops entirely. Dump the popcorn into the prepared mixing bowl, trying not to let any unpopped kernels fall into the bowl. Add the toasted coconut and the Candied Peanuts.
• Before beginning the caramel process, spray a rubber spatula, a wooden spoon and 2 cookie sheets liberally with olive oil spray.
• In a medium saucepan, combine the brown sugar, butter and corn syrup. Heat over medium-high heat, stirring occasionally with the oil-sprayed spatula, until the butter is melted. Continue cooking, stirring constantly and being careful not to splatter the hot caramel, until the mixture thickens and a candy thermometer registers 255 degrees F, about 7 minutes. (If you do not have a candy thermometer, you will know it is ready when the bubbles of the mixture get noticeably larger and slower.) Remove from the heat. Add the curry leaf if using, salt, baking soda, cumin seeds, black mustard seeds, turmeric, mace if using, paprika, cayenne if using and cinnamon. Stir quickly to incorporate, and then immediately pour the caramel over the popcorn mixture. Stir with the wooden spoon until all of the popcorn is well coated.
• Pour the mixture out onto the oiled cookie sheets and spread it out evenly. Bake for 1 hour, stirring it every 20 minutes to keep it from burning. Remove the cookie sheets from the oven and let the popcorn cool to room temperature. The popcorn will crisp as it cools.
• When it is cool, you can serve the popcorn immediately or package it in airtight bags for storage. It will keep well for 4 days.
• In a small mixing bowl, combine the peanuts, coconut milk, brown sugar, kaffir lime leaf, salt and reshampatti. Put the mixture in a nonstick saute pan and cook over high heat without stirring until the nuts have started to brown and toast, about 2 minutes. Then stir, and continue to cook, stirring occasionally, until the peanuts have browned, about 5 minutes. (The nuts will brown evenly and the pan may smoke slightly from the coconut milk, but this is all okay if you are stirring continuously.)
• Transfer the mixture to a plate and set aside to cool. The nuts will still be somewhat moist at this point but will crisp as they cool.
• Once the nuts are cool, break them up. Store in an airtight container at room temperature.

NUTTY CARAMEL CORN

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with a piece of parchment paper and spray lightly with cooking spray.
• Put the oil and 3 or 4 popcorn kernels in a large pot with a lid (at least 6 quarts). Cover the pot and turn the heat up to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the remaining kernels. Quickly stir everything together then replace the lid. Cook the popcorn until the kernels begin popping and then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop or they will burn. Take off the heat.
• Combine the brown sugar, corn syrup, butter and salt in a medium pot. Heat over medium heat until melted and smooth. Stir in the baking soda.
• Pour the nuts on top of the popcorn. Then pour the caramel into the pot with the popcorn; stir to coat and spread the popcorn onto the prepared baking sheet.
• Bake, stirring occasionally, until slightly golden, about 20 minutes. Cool completely, and then break apart before serving.

COCONUT CARAMELS

Steps:

• Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
• Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
• In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
• Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
• Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
• Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.

COCONUT CARAMELS

Steps:

• Line a 13x9-in. pan with foil; grease foil with 1 tablespoon butter. Layer with 1 cup coconut and 3/4 cup almonds; set aside., In a Dutch oven, combine sugar, coconut milk, corn syrup, cubed butter and cream. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage), about 40 minutes., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 244° (firm-ball stage), about 5 minutes longer., Remove from heat; stir in 1 cup coconut, vanilla, ginger, salt and remaining almonds. Immediately pour into prepared pan (do not scrape saucepan). Sprinkle with remaining coconut. Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.

THE EASIEST AND BEST CARAMEL CORN I'VE EVER MADE

Steps:

• Preheat the oven to 200°.
• Spray your largest cookie sheets.
• Pop the popcorn in the oil and set aside. I do this in two batches. Place in a very large bowl. (Plastic bowls work really well because the caramel won't stick; you could also spray the bowl with a bit of Pam).
• Over medium heat in a heavy saucepan, melt butter and stir in brown sugar, salt and syrup. Bring to a rolling boil.
• When it starts to boil, boil a full 5 minutes stirring constantly with a wooden spoon. (I used a plastic spatula and ended up sacrificing it)
• Remove from the heat and add the soda. Pour caramel directly on the popcorn and stir to coat completely.
• Pour popcorn onto the sheets and bake for 1 hour, stirring every 15-20 minutes. Allow to cool and break into pieces. Store in zip-top bags.

CLASSIC CARAMEL CORN

Steps:

• Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
• Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
• Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
• Pour syrup over warm popcorn, stirring to coat evenly.
• Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
• Cool; break apart. Store in tightly covered container.

CARAMEL CORN WITH NUTS

Steps:

• Place popcorn in a large bowl; set aside. , In a large heavy saucepan, combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238° (soft-ball stage). Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts. , Transfer to two greased 13x9-in. baking pans. Bake at 200° 45 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.

CRUNCHY CARAMEL CORN

Steps:

• Preheat oven to 300 degrees. Butter a large rimmed baking sheet; set aside. Place popcorn in a large bowl; if using cashews, add to bowl and toss to combine. Set aside.
• In a small saucepan, bring butter, sugar, 1/8 teaspoon salt, and 2 tablespoons water to a boil, stirring constantly. Working quickly, drizzle popcorn with sugar syrup, and toss.
• Spread popcorn evenly on prepared baking sheet. Bake, tossing occasionally, until golden and shiny, about 40 minutes. Transfer hot popcorn to parchment-paper-lined baking sheet; let cool.

CARAMEL CHOCOLATE CORN

Steps:

• Grease cookie sheets.
• Place popcorn and peanuts in a paper bag. Set aside.
• In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
• Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
• In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.