This coconut caramel popcorn recipe is a step-by-step guide, I will show you how make the most delicious coconut caramel popcorn!! It has layers of flavors, toasted coconut, coconut flavored caramel, and a chocolate drizzle!
How to toast coconut:
This is the easiest way to toast coconut. All you need is a non-stick frying pan and your coconut. I put the shredded coconut in the fying pan and turn it on medium heat. Don’t stir the coconut until it is golden brown on the bottom. When it’s golden brown you ca stir it with a spoon. The coconut layer on the bottom of the pan will become golden much quicker. Be sure to stay close to the pan and keep stirring until it’s toasted to your satisfaction.
How to make Homemade Caramel:
This is the easiest caramel recipe I’ve ever used. It’s an adaption from a recipe that came from my friend Chelsea over at Painted Nonsense. She gave this recipe to me years ago and I’ve used it in many different variations.
To make the caramel you are going to want to start wit a large non-stick pan. The caramel bubbles up when it cooks so be sure your pan is big enough the caramel can bubble up 2 times it’s size.
You will add your butter, melt it, and then add your sugar, corn syrup, brown sugar, and sweetened condensed milk. While stirring constantly, cook the mixture until it reaches a temperature of 235-240. You can ensure great results if you use a candy thermometer. If you’re familiar with the cold water test, you can use that too. At 235-240 degrees, you can drop a spoonful of caramel into a bowl of cold water and using your fingers you can make a soft ball.
Add the coconut extract and the salt and mix until incorporated.
You can use this recipe for coconut caramel popcorn, caramel popcorn balls, or just pour into a 9 by 13″ baking dish and cut it into squares when it’s cool. I also love to drop a spoonful on a pretzel and drizzle with chocolate and flakes of sea salt.
If you’re a hardcore coconut lover check out the coconut syrup and coconut french toast here.Â
And if you’re looking for something with coconut to serve for breakfast, try this coconut french toast bake.
Tips For Making Coconut Caramel Popcorn:
- Pop a couple of large bowls of popcorn before you start toasting the coconut or making the caramel.
- When you’re making the caramel, keep stirring so it doesn’t scorch
- The coconut burns easily too so keep an eye on it and stit while it is toasting.
- The marshmallow step is optional. It’s good with or without the marshmallows.
- You can use this recipe for coconut caramel popcorn, caramel popcorn balls, or just pour into a 9 by 13″ baking dish and cut it into squares when it’s cool.
- Let the popcorn cool on a baking sheet for an hour before serving. It’ll be a lot less messy that way.
- Bring the caramel to soft ball stage of 235-240 degrees
This coconut caramel popcorn recipe is a step-by-step guide, I will show you how make the most delicious coconut caramel popcorn!! It has layers of flavors, toasted coconut, coconut flavored caramel, and a chocolate drizzle!
- 1 Cup Butter
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 1 Cup Karo Syrup
- 1 Can Sweet Condensed Milk
- 2 tsp Coconut Extract
- 1 pinch Salt
- 2 Cups Marshmallows
- 1 Bag Chocolate Chips
- 2 tsp Coconut Oil
- 2 Cups Shredded Coconut
-
In a large non-stick pot, melt the butter. Add the sugar, brown sugar, karo syrup, and sweetened condensed milk. Bring to a boil while stirring.
-
While using a candy thermometer, bring to a rapid boil of 235-240 degrees. Remove from heat and add the coconut extract and the salt.
-
Pour 3/4 of your caramel mixture onto your popcorn and stir until all of the popcorn is covered in caramel. If you want a lot of caramel on your popcorn, use less popcorn, I didn't give an exact amount of popped popcorn because everyone like it a little different. For this recipe I would error on the side of a light coating of caramel because we are still going to add a few layers. Spread the caramel popcorn onto a couple of cookie sheets sprayed with non-stick cooking spray to cool.
-
With the remaining 1/4 of caramel, add the 2 cups of marshmallows. Stir until the marshmallows are melted or almost melted. Put it back on the heat to melt the marshmallows if needed.
-
Drizzle the marshmallow caramel mixture on the caramel popcorn on the cookie sheets.
-
In a microwave safe bowl, add 2 tsp of coconut oil. Add the chocolate chips and microwave for 1 min. Stir the chocolate chips. Microwave for 30 seconds and stir again. Repeat this until the chocolate chips are melted.
-
Drizzle the chocolate chips on the caramel popcorn and sprinkle the toasted coconut on top. Let the popcorn rest and cool for about an hour before serving.
-
Put into clear plastic cups to serve. Enjoy!
I’d love to connect with you on social media. Come find me!
Facebook: https://www.facebook.com/thecarefreekitchen/
Instagram : https://www.instagram.com/the_carefree_kitchen/
Pinterest: https://www.pinterest.com/thecarefreekitchen/pins/
Leave a Reply