Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Special equipment needed:
- Large pot with lid
- Baking sheet
- Parchment paper
- Candy thermometer
Step-by-step instructions:
1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a large pot with a lid, heat 2 tablespoons of vegetable oil over medium-high heat. Add popcorn kernels and cover with the lid. Shake the pot occasionally until the popping stops.
3. Remove the pot from the heat and add shredded coconut. Stir to combine.
4. In a medium saucepan, melt butter over medium heat. Add brown sugar, corn syrup, and salt. Stir until the sugar dissolves.
5. Attach a candy thermometer to the side of the saucepan and bring the mixture to a boil. Cook until the temperature reaches 250°F (120°C).
6. Remove the saucepan from the heat and stir in baking soda. The mixture will become foamy.
7. Pour the caramel over the popcorn and coconut mixture. Stir until the popcorn is evenly coated.
8. Spread the popcorn mixture onto the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes.
9. Remove from the oven and let cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 250°F (120°C)
Serving size:
Makes about 8 cups of popcorn
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 12g
Cholesterol: 40mg
Sodium: 300mg
Carbohydrates: 48g
Fiber: 2g
Sugar: 39g
Protein: 1g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened.
- You can use salted butter instead of unsalted butter, but omit the added salt.
Variations:
- Add chopped nuts such as almonds or pecans to the popcorn mixture before adding the caramel.
- Drizzle melted chocolate over the cooled popcorn for a chocolate-coconut twist.
Tips and tricks:
- Use a large pot with a lid to prevent popcorn from spilling out while popping.
- Stir the caramel mixture constantly to prevent burning.
- Let the popcorn cool completely before storing to prevent sogginess.
Storage instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Reheat in the oven at 250°F (120°C) for 5-10 minutes to crisp up the popcorn.
Presentation ideas:
Serve in a large bowl or individual paper cones for a fun snack.
Garnishes:
Sprinkle extra shredded coconut over the top for added texture.
Pairings:
Serve with a cold glass of milk or a hot cup of tea.
Suggested side dishes:
This recipe makes a great snack on its own, but you can also serve it with fresh fruit or veggies for a balanced snack.
Troubleshooting advice:
- If the caramel becomes too thick, add a tablespoon of water and stir until it loosens up.
- If the popcorn becomes soggy, spread it out on a baking sheet and bake at 250°F (120°C) for 10-15 minutes to crisp it up.
Food safety advice:
- Use caution when working with hot caramel as it can cause severe burns.
- Store in an airtight container to prevent contamination.
Food history:
Popcorn has been enjoyed as a snack for centuries, with evidence of popcorn being found in ancient Peruvian tombs. Caramel popcorn became popular in the United States in the late 1800s.
Flavor profiles:
This recipe combines the sweet and nutty flavors of caramel and coconut with the salty crunch of popcorn.
Serving suggestions:
Serve as a snack or dessert at a party or movie night.
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Taste: Sweet, Salty, Coconutty, Caramelized, Crunchy