Coconut Caramel Popcorn Recipes

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.

CHOCOLATE CARAMEL POPCORN

Steps:

• Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like.
• To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.
• Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.
• Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same.
• Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands.

COCONUT & CARAMEL POPCORN

Steps:

• Pop favorite popcorn from yellow corn kernels over stove top or use favorite microwave popcorn brand. Spread on baking sheet and set aside.
• In a saucepan, melt vegan spread and stir in the agave, brown sugar, cinnamon, and salt until dissolved.
• Take the pan off the heat and slowly whisk in the creamer until well combined. Return to heat, and continue to whisk for 10 minutes or until sauce reaches an amber color and thickens enough to coat the back of a spoon.
• Stir in coconut flakes and vanilla. Let cool slightly before drizzling over popcorn.
• Drizzle mixture over popcorn and blend in with a spatula. Serve immediately.

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.

CHOCOLATY CARAMEL-NUT POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda.
• Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed. Pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut.
• Bake in preheated oven for 1 hour, stirring every 15 minutes.

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.

ULTIMATE CARAMEL CHOCOLATE POPCORN

Steps:

• Preheat oven to 250°. Place popcorn and nuts in a greased roasting pan; set aside. In a large heavy saucepan, combine brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat; cook and stir 5 minutes. , Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to two greased 15x10X1-in. baking pans. , Bake 1 hour or until dry, stirring every 15 minutes., In a microwave, melt each chocolate separately, adding 1 teaspoon shortening to each 1/2 cup chips; stir until smooth. Drizzle over popcorn mixture; let stand until set., Break into clusters. Store in an airtight container.,