Ingredients with Measurements:
- 8 cups of popped popcorn
- 1 cup of unsweetened shredded coconut
- 1 cup of brown sugar
- 1/2 cup of unsalted butter
- 1/4 cup of corn syrup
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of vanilla extract
Special equipment needed:
- Large mixing bowl
- Large baking sheet
- Parchment paper
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 250°F and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the popped popcorn and shredded coconut. Set aside.
3. In a medium saucepan, melt the butter over medium heat.
4. Add the brown sugar, corn syrup, and salt to the melted butter. Stir until the sugar has dissolved.
5. Attach a candy thermometer to the saucepan and bring the mixture to a boil. Cook until the thermometer reads 250°F.
6. Remove the saucepan from the heat and stir in the baking soda and vanilla extract.
7. Pour the caramel mixture over the popcorn and coconut mixture. Use a spatula to stir until the popcorn and coconut are evenly coated.
8. Spread the mixture onto the prepared baking sheet and bake for 1 hour, stirring every 15 minutes.
9. Remove the baking sheet from the oven and let the caramel corn cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Preheat the oven to 250°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 46g
Protein: 3g
Sodium: 260mg
Sugar: 36g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened.
- You can use honey or maple syrup instead of corn syrup.
- You can use salted butter instead of unsalted butter.
Variations:
- Add chopped nuts, such as pecans or almonds, to the popcorn and coconut mixture.
- Drizzle melted chocolate over the cooled caramel corn.
- Add a pinch of cinnamon or nutmeg to the caramel mixture for a warm, spicy flavor.
Tips and tricks:
- Be sure to stir the caramel corn every 15 minutes while it bakes to prevent burning.
- Let the caramel corn cool completely before serving to ensure a crisp texture.
- Store the caramel corn in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the caramel corn in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the caramel corn, spread it out on a baking sheet and bake at 250°F for 5-10 minutes, or until warm and crisp.
Presentation ideas:
Serve the caramel corn in a large bowl or on a platter.
Garnishes:
Sprinkle extra shredded coconut over the top of the caramel corn before serving.
Pairings:
Serve the caramel corn with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
This recipe is a snack and does not require any side dishes.
Troubleshooting advice:
- If the caramel corn is too sticky, bake it for an additional 10-15 minutes.
- If the caramel corn is too dry, add a little more butter to the caramel mixture.
Food safety advice:
Be sure to use a candy thermometer to ensure that the caramel mixture reaches the correct temperature.
Food history:
Caramel corn is a popular snack that has been around since the late 1800s. It was first sold at the Chicago World's Fair in 1893.
Flavor profiles:
This recipe combines the sweet, buttery flavor of caramel with the nutty, tropical flavor of coconut.
Serving suggestions:
Serve the caramel corn as a snack or dessert.
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