Name: Coconut Caramel Popcorn: A Sweet, Tropical Snack
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Tropical
Ingredients: 10 cups popped popcorn (about 1/2 cup unpopped kernels); 1/2 cup unsalted butter; 1/2 cup brown sugar; 1/4 cup light corn syrup or honey; 1/4 cup canned coconut milk; 1/2 tsp salt; 1/2 tsp vanilla extract; 1/2 cup shredded sweetened coconut (optional)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

This Coconut Caramel Popcorn is a perfect balance of sweet and savory, with the caramel providing rich sweetness and the coconut adding a tropical twist. The popcorn is light yet crunchy, and the caramel sauce sticks perfectly, giving each kernel a flavorful coating. Plus, it’s baked for an extra touch of crispiness, making this treat even more irresistible. Whether you’re snacking by yourself or preparing a gift for someone special, this homemade popcorn will surely satisfy your cravings for something sweet!

Ingredients

10 cups popped popcorn (about 1/2 cup unpopped kernels)
1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup light corn syrup or honey
1/4 cup canned coconut milk
1/2 tsp salt
1/2 tsp vanilla extract
1/2 cup shredded sweetened coconut (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and spread the popped popcorn evenly on it.
Make the Caramel Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup (or honey), coconut milk, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 4-5 minutes, stirring constantly to prevent burning.
Add Vanilla: Once the caramel has thickened, remove the saucepan from the heat and stir in the vanilla extract.
Coat the Popcorn: Pour the caramel mixture over the popcorn, tossing gently to coat each piece evenly. If you’re using shredded coconut, sprinkle it over the popcorn at this stage and mix it in.
Bake the Popcorn: Bake the popcorn in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating. This will allow the caramel to fully set and crisp up.
Cool and Serve: Once done, remove the popcorn from the oven and let it cool completely. Once cooled, break it into pieces and serve or store in an airtight container.

Servings and Timing

Servings: 10 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Variations

Add Nuts: For an extra crunch, add chopped macadamia nuts, almonds, or cashews to the popcorn before baking.
Coconut Milk Substitute: If you don’t have canned coconut milk, you can use regular milk or cream for a different flavor profile.
Spicy Kick: Add a pinch of cayenne pepper or chili powder to the caramel for a sweet and spicy version of the popcorn.

Storage/Reheating

This Coconut Caramel Popcorn keeps well in an airtight container for up to a week. To prevent it from becoming too soft, store it in a cool, dry place. If you prefer it warm and crispy again, you can reheat it in the oven at 250°F for 5-10 minutes.

FAQs

Can I use air-popped popcorn?

Yes, air-popped popcorn is the best option for this recipe because it allows you to control the amount of oil used and gives the caramel a better chance to stick.

Can I make this recipe without coconut milk?

Yes, if you prefer a non-coconut flavor, you can substitute the coconut milk with regular milk or heavy cream.

How do I prevent the caramel from burning?

Be sure to stir the caramel mixture constantly and keep the heat low once it begins to boil. Simmer it for just 4-5 minutes, as longer cooking times could cause it to burn.

Can I add more coconut?

Yes, you can add more shredded coconut to the popcorn for an even stronger coconut flavor. Toasting the coconut before adding it also brings out a deeper flavor.

Can I use this recipe for gifts?

Absolutely! Package the cooled coconut caramel popcorn in decorative bags or jars to give as homemade gifts. It’s a thoughtful and tasty treat for friends and family!

Conclusion

Coconut Caramel Popcorn is a perfect combination of sweet and savory, with a tropical twist that will make it your go-to snack for any occasion. Whether you’re looking for a fun treat for movie night, a gift to share, or just something indulgent for yourself, this easy-to-make snack is sure to delight. Enjoy the crispy, caramel-coated popcorn with a touch of coconut in every bite!

Coconut Caramel Popcorn: A Sweet, Tropical Snack

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Coconut Caramel Popcorn is a sweet, crunchy, and tropical snack made with caramel-coated popcorn and shredded coconut. This delightful treat is perfect for movie nights, gifting, or just indulging in a sweet snack anytime.

Author: Amy
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 10 servings
Category: Snack
Method: Baking
Cuisine: Tropical
Diet: Vegetarian

Ingredients

10 cups popped popcorn (about 1/2 cup unpopped kernels)

1/2 cup unsalted butter

1/2 cup brown sugar

1/4 cup light corn syrup or honey

1/4 cup canned coconut milk

1/2 tsp salt

1/2 tsp vanilla extract

1/2 cup shredded sweetened coconut (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and spread the popped popcorn evenly on it.
Make the Caramel Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup (or honey), coconut milk, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 4-5 minutes, stirring constantly to prevent burning.
Add Vanilla: Once the caramel has thickened, remove the saucepan from the heat and stir in the vanilla extract.
Coat the Popcorn: Pour the caramel mixture over the popcorn, tossing gently to coat each piece evenly. If you’re using shredded coconut, sprinkle it over the popcorn at this stage and mix it in.
Bake the Popcorn: Bake the popcorn in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even coating. This will allow the caramel to fully set and crisp up.
Cool and Serve: Once done, remove the popcorn from the oven and let it cool completely. Once cooled, break it into pieces and serve or store in an airtight container.