Coconut Oil Popcorn Recipes

COCONUT OIL POPCORN

Coconut Oil Popcorn image

One of my favorite snacking alternatives.

Provided by MaggieN

Categories Appetizers and Snacks Snacks Popcorn Recipes

Time 10m

Yield 2

Number Of Ingredients 3

Ingredients

2 tablespoons coconut oil
¼ cup unpopped popcorn
sea salt to taste

Steps:

Place popcorn and oil in a 3-quart pot over medium heat and cover the pot with a lid. Shake the pot constantly as popcorn pops. When popping slows to a few seconds in-between pops, after about 3 to 5 minutes, remove pot from heat and pour popcorn into a large bowl. Season with sea salt.

Nutrition Facts : Calories 212.8 calories, Carbohydrate 18.5 g, Fat 15.2 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 12.6 g, Sodium 160.8 mg, Sugar 0.3 g

COCONUT-CARMEL POPCORN

Coconut-Carmel Popcorn image

Crackly sea salt, dark-brown sugar, and tropical coconut flakes are a stellar combo in this cocktail-hour popcorn; stay with the island theme by shaking up a passion-fruit mojito to go with this sweet-and-salty snack.

Provided by Shira Bocar

Categories Food & Cooking Dessert & Treats Recipes

Time 1h45m

Yield Makes 8 cups

Number Of Ingredients 8

Ingredients

3 tablespoons extra-virgin coconut oil
1/2 cup popcorn kernels
1 1/2 cups unsweetened coconut flakes
1 cup packed dark-brown sugar
1 stick unsalted butter, cut into pieces
1/4 cup light corn syrup
1/2 teaspoon pure vanilla extract
1 teaspoon fleur de sel

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.

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Heat a large, heavy bottom pot over medium heat. Be careful not to go over medium heat, or you may experience a very unpleasant chewy texture where the kernels were heated too fast and did not completely pop.
Add the coconut oil and let it completely melt. Once the oil is completely melted put a few kernels into the pan and wait for them to pop. This helps determine when the oil is heated enough to popping.
Once the test kernels have popped, place the rest of the popcorn seeds into the pan and cover.
After the kernels begin popping, begin to shake every 10 seconds or so until you hear the popping slow down. When the popping slows down to a pop every 2-3 seconds remove the pan from heat and continuously shake for another 10-20 seconds. This helps the popcorn at the bottom from burning.

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