As you are reading this, I am probably driving towards Portland where I am heading for a few days. My mom, my sister in law and I are doing a road trip (well, its only about a 3 hour drive) to the city of Roses. I am speaking to a group of women about “Ultimate Entertaining!” and doing a book signing- so excited. Then, we are determined to get in some great eating for the 24 hours we are there. But first we have to conquer the drive.
Actually being the driver should take care of most of my motion sickness, but anyone who has veer driven longer than 30 minutes with me knows that I am an incessant snacker. When we went to Whistler this Summer, I went on a Trader Joes dried Seaweed sheet binge and ate like 50 sheets of wasabi Nori and it was like all over the car and my face. Pete is so lucky… Or sometimes I go on a tootsie pop binge in the car. Like I will eat 6 in a row. I’m not really sure what my problem is.
Anyways, just knowing that I will have hours of snacking has had me thinking about this Coconut Caramel Corn all week. I made this Coconut Caramel Corn for Pia’s 6th Birthday. Because it was a Luau theme, my family allowed my coconut obsession to make an appearance.
And trust me when I tell you that (besides coconut cocktails) Coconut could not have made a better appearance than in this caramel corn. Light and Crispy and buttery and salty and sweet with just a hint of tropical coconut flavor makes this a PERFECT new spin on traditional caramel corn. You will love it!! Also, I can’t help but think how great caramel corn is for tailgating! I would be so happy if someone showed up with a huge bag of this to share, wouldn’t you?
OTHER DELICIOUS CARAMEL CORN RECIPES:
(many of which have the step by step instructions in photos)
Recipe: Coconut Caramel Corn
- 1 recipe Popcorn
- 1 recipe Coconut Caramel
- 2 cups shredded sweetened coconut
- 1 cup toasted coconut chips
- 1 cup organic popping corn
- ¼ cup vegetable oil
- Coconut Caramel
- 1 cup butter
- 2 cups light brown sugar
- ½ cup light corn syrup
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 3 teaspoons coconut extract
- For the Popcorn
- 1) Put a large pot over a medium heat, and add the oil and popcorn.
- 2) Put a lid on the pot, with a small gap so that steam can escape.
- 3) Pop the corn until there are a few seconds between pops, and it sounds like they are mostly cooked.
- 4) Dump the popped corn into a large roasting pan (like one you would use for your thanksgiving turkey!) and sprinkle with kosher salt.
- 5) Add the shredded coconut and toss it well with the popcorn.
- For the Coconut Caramel:
- 1) Preheat the oven to 250*F
- 2) In the same pot that you made the popcorn, melt the butter, sugar, corn syrup, 2 teaspoons of coconut extract and salt together.
- 3) Let them boil, and continue to stir them for about 5 minutes.
- 4) In a tiny bowl, mix the baking soda and 1 teaspoon of coconut extract together so that the soda is mostly dissolved.
- 5) When the caramel has cooked 5 to 6 minutes, pull the pot off of the heat, and stir in the coconut extract and baking soda. The caramel should get very light and frothy.
- 6) Immediately pour the caramel over the popcorn and shredded coconut, and gently fold the caramel into the corn and coconut to try to coat it. At this point you will probably think that you have not made enough caramel for the corn, as there will be globs of caramel, and a lot of the popcorn will not seem well coated. But don’t worry! This is where the oven comes in.
- 7) Put the roasting pan in the preheated oven and bake the popcorn at 250*F for 15 minutes.
- 8) Gently stir the popcorn into the melting caramel until the popcorn is better coated. Repeat this again after another 15 minutes in the oven after which the popcorn should be quite evenly coated.
- 9) Stir again and bake for another 15 minutes.
- 10) Remove the caramel corn from the oven and give the corn one final stir to coat the popcorn and then leave it to cool. When the popcorn is totally cool, it will have a nice, thin, crispy coating. Break it apart and toss with the toasted coconut chips. Store in airtight containers.
Preparation time: 2 minute(s)
Cooking time: 45 minute(s)