Coconut, almonds, and chocolate enhance classic caramel corn in this recipe. This popcorn has a rich, melt-in-your mouth, crunchy addictiveness that causes people to use such words as ‘crack’ and ‘sinful’.
Ingredients
- 1 cup butter
- 2 cups brown sugar
- ½ cup corn syrup
- 1 ½ teaspoons salt
- 1 cup shredded coconut, divided
- ¼ cup chopped peanuts
- ¼ cup sliced almonds, divided
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon (Optional)
- 1 pinch ground nutmeg (Optional)
- 1 pinch ground allspice (Optional)
- 2 tablespoons virgin coconut oil
- 1 tablespoon vegetable oil
- ½ cup unpopped popcorn
- ¾ cup chocolate chips
- 1 tablespoon shortening
- 1 tablespoon confectioners' sugar, sifted
- 1 tablespoon butter
- 1 tablespoon virgin coconut oil
Directions
Step 1
Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
Step 2
Melt 1 cup butter in a saucepan over medium heat. Stir brown sugar, corn syrup, and salt into melted butter; bring to a boil, stirring constantly, reduce heat to low, and simmer caramel sauce without stirring until slightly thickened, about 4 minutes. Remove from heat and stir 1/3 cup coconut, peanuts, 2 tablespoons almonds, vanilla extract, baking soda, cinnamon, nutmeg, and allspice into caramel.
Step 3
Heat 2 tablespoons coconut oil, 1 tablespoon butter, and vegetable oil together in a large pot over high heat. Pour popcorn into hot oil, cover the pot with a lid, and shake pot constantly over heat until all popcorn is popped, 1 to 3 minutes.
Step 4
Pour caramel sauce over hot popcorn and quickly stir to coat. Turn popcorn out onto prepared baking sheets. Sprinkle 1/3 cup coconut and remaining 2 tablespoons almonds over popcorn.
Step 5
Bake in the preheated oven for 45 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil popcorn until coconut and popcorn are lightly toasted, about 30 seconds.
Step 6
Melt chocolate chips, 1 tablespoon coconut oil, and shortening together in a saucepan until all are melted and the chocolate sauce is thin and pourable. Drizzle chocolate sauce and sprinkle remaining 1/3 cup coconut over popcorn; dust with confectioners' sugar. Lift parchment paper off of the baking sheets and transfer popcorn to the refrigerator to cool completely, about 45 minutes. Break into palm-sized chunks and store in airtight containers.
Cook’s Notes:
Using parchment paper on the baking sheets is key.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 789 | |
% Daily Value * | |
Total Fat46g | 59% |
Saturated Fat28g | 139% |
Cholesterol65mg | 22% |
Sodium864mg | 38% |
Total Carbohydrate97g | 35% |
Dietary Fiber4g | 14% |
Total Sugars74g | |
Protein5g | |
Vitamin C0mg | 1% |
Calcium76mg | 6% |
Iron2mg | 9% |
Potassium265mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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