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Coconut Caramel Popcorn: A Sweet, Tropical Snack

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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.

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)

Instructions

  1. 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.
  2. 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.
  3. Add Vanilla: Once the caramel has thickened, remove the saucepan from the heat and stir in the vanilla extract.
  4. 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.
  5. 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.
  6. 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.

Notes

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.

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