This Toasted Coconut Caramel Popcorn is the bomb. It’s crunchy, caramelly, salty and delicious and it pairs well with afternoon or late night cocktails.
In all fairness, I’m going to very upfront and tell you this recipe is a slightly tricky. Rather than dirty two separate pans to cook caramel and the popcorn in, this recipe takes a step out and cooks them together.
The key is to shake the pan well and work quickly when you add the coconut and salt. Don’t allow the cooked popcorn to sit in the pan or the bottom will burn, so again work quickly by pouring it out of the pan fast.
Always pour a small bowl for yourself before sharing so you that make sure you get some.
Happy Eats
~Monique
Caramel and Toasted Coconut Popcorn
1/2 cup coconut flakes, toasted
2 tbls extra virgin coconut oil
1/4 cup popcorn kernels
2 tbls coconut sugar
1/2 cup coconut flakes, toasted
1/2 tsp flaky maldon salt
Optional: 2 tbls candied ginger, finely chopped
Have all the ingredients out, measured and ready.
Place a heavy bottom pan over medium heat. Melt the coconut oil. Add 3-5 corn kernels to the oil and cover the pan until they pop.
Now add the remaining popcorn and the coconut sugar. Place the cover on and shake the pan really, really well. Set the pan back on the heat and gently shake the pan until the kernels start to pop. Slightly vent the cover to allow some steam to escape but not enough to allow the kernels to pop out.
Every 30 – 60 seconds, hold the cover on the pan and shake it the pan really well. Once the popping slows down to 3-5 seconds between pops very quickly add the coconut flakes and salt and shake to incorporate.
Pour into a bowl and enjoy.