Coconut + Almond Caramel Corn

Coconut Almond Caramel Corn // shutterbean

Coconut Almond Caramel Corn aka How to Woo Your Hair Stylist/Mail Carrier/Preschool Teacher/Boss/Neighbor.  It is to be used when you really want to change someone's mind about you...like WHOA!! He/She is AWESOME. I'm pretty sure you already are, but giving people delicious Caramel Corn can take your awesome status to a whole new level.

Coconut Almond Caramel Corn // shutterbean

Have you ever tried something that made you speechless? This is the case with this recipe. Crunchy popcorn meets crunchy toasted coconut meets roasted salted almonds meets caramel OMG. Light, buttery, salty toffee-like amazingness.

Coconut Almond Caramel Corn // shutterbean

And to think I was super impressed/dang proud of my Caramel Croutons...these might be my new favorite... I have visions of topping dulce de leche ice cream with crunched up bits of this Coconut Almond Caramel. Excuse me while I dream...BIG.

And we're off!

Ingredient gathering. Not pictured: Salt. I seem to always forget to put it in ingredient shots.

Please forgive.

Coconut Almond Caramel Corn // shutterbean

First we want to toast our coconut. In the oven it goes at 350F for about 5 minutes.

Coconut Almond Caramel Corn // shutterbean

BOOM.

Coconut Almond Caramel Corn // shutterbean

We have got to pop some popcorn!

Coconut Almond Caramel Corn // shutterbean

Set the popcorn aside. Sprinkle it with salt.

Coconut Almond Caramel Corn // shutterbean

Now we make our caramel base. While that's boiling...

Coconut Almond Caramel Corn // shutterbean

We gather all the fun stuff together.

Coconut Almond Caramel Corn // shutterbean

Spread the popcorn, almonds & toasted coconut out on the baking sheet.

Coconut Almond Caramel Corn // shutterbean

When the caramel is done...add the baking soda. BOOM.

Coconut Almond Caramel Corn // shutterbean

Pour the caramel on top of the popcorn mixture. STIR.

Coconut Almond Caramel Corn // shutterbean

Keep stirring. Evenly coat it.

Coconut Almond Caramel Corn // shutterbean

Now it's ready to go into the oven. This makes the popcorn extra crispy!

Coconut Almond Caramel Corn // shutterbean

After a few intervals of baking/stirring we spread it out on waxed paper to cool.

Coconut Almond Caramel Corn // shutterbean

My advice to you is to seal them up once they're cool!

Coconut Almond Caramel Corn // shutterbean

It's so incredibly dangerous.

Coconut Almond Caramel Corn // shutterbean

You shouldn't be left alone with a jar...

 

Coconut Almond Caramel Corn

makes 12 cups

recipe adapted from the The Joy the Baker Cookbook

for the popcorn mixture

  • 2 tablespoons vegetable oil
  • 1/3 cup yellow popcorn kernels
  • 1/2 teaspoon salt
  • 1 1/4 cup dry-roasted almonds
  • 2 cups toasted coconut flakes

for the caramel:

  • 1 cup (2 sticks) salted butter
  • 2 cups packed brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon salt
  • 1 teaspoon baking soda

To make the popcorn mixture:

In a large pan over medium-high heat, warm oil. Add the corn kernels and place a lid, slightly ajar, over the pot. Pop the popcorn until the popping sound subsides. Turn off the heat, carefully pour the hot popcorn into a large bowl and sprinkle with the salt.

In a 9x13 pan, measure 7 heaping cups of popcorn, being sure to avoid any unpopped kernels. Top popcorn with almonds & toasted coconut. Set aside.

Place a rack in the center of the oven and preheat to 200F.

To make the caramel:

Combine butter, brown sugar, corn syrup and salt in a medium, heavy-bottomed saucepan. Carefully whisk the mixture as it heats and the sugar melts. Boil the sugar and butter mixture for 5 minutes. Remove from heat and add baking soda. Whisk well. Carefully pour the sugar mixture into the 9 x 13 inch pan over the popcorn mixture. Use a large wooden spoon to toss the two together making sure that every bit of the popcorn mixture is coated with caramel. Be careful not to touch mixture with your hands, as it could burn you.

Place pan in the oven and bake for 30 minutes, removing the pan to toss every 10 minutes. Once baked, remove from oven. Carefully spoon onto sheets of waxed paper to dry.  Once dry, store in an airtight container. Popcorn will last for up to one week.

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