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 9×13 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.