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Coconut-Carmel Popcorn
Credit:
Chris Simpson
Recipe Summary
prep: 25 mins
total: 1 hr 45 mins
Yield: Makes 8 cups
Ingredients
Ingredient Checklist
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
Cook's Notes
This recipe was developed using Grenadine Sea Salt’s Original Wild One sea salt, available at grenadineseasalt.com.
Gallery
Coconut-Carmel Popcorn
Credit:
Chris Simpson
Recipe Summary
prep: 25 mins
total: 1 hr 45 mins
Yield: Makes 8 cups
Gallery
Coconut-Carmel Popcorn
Credit:
Chris Simpson
Coconut-Carmel Popcorn
Credit:
Chris Simpson
Coconut-Carmel Popcorn
Recipe Summary
prep: 25 mins
total: 1 hr 45 mins
Yield: Makes 8 cups
Recipe Summary
prep: 25 mins
total: 1 hr 45 mins
Yield: Makes 8 cups
prep: 25 mins
total: 1 hr 45 mins
prep:
25 mins
total:
1 hr 45 mins
Yield: Makes 8 cups
Makes 8 cups
Ingredients
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
Directions
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.
Cook's Notes
This recipe was developed using Grenadine Sea Salt’s Original Wild One sea salt, available at grenadineseasalt.com.
Cook’s Notes
This recipe was developed using Grenadine Sea Salt’s Original Wild One sea salt, available at grenadineseasalt.com.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Coconut-Carmel Popcorn
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Coconut-Carmel Popcorn
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
