Dessert that my family has been cooking for years is this congealed salad.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 mins |
| Total Time: | 41 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 2 tablespoons vegetable oil, or more to taste
- 1 ¼ cups popcorn kernels
- 2 cups brown sugar
- 1 cup light corn syrup
- ½ cup coconut oil
- 1 teaspoon salt
- 1 (11.25 ounce) can sweetened condensed coconut milk
- 2 teaspoons vanilla extract
Instructions
- Heat 2 tablespoons vegetable oil in a very large pot over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes.
- Divide popcorn among large bowls and set aside.
- Combine brown sugar, corn syrup, coconut oil, and salt in a sturdy pot over medium-high heat. Cook, stirring occasionally, until the mixture reads 270 degrees F (132 degrees C) on a candy thermometer. Add condensed milk, mix well, and heat back up to 270 degrees F (132 degrees C). Remove from heat and let cool for 1 minute. Mix in vanilla extract.
- Pour hot caramel over popcorn. Mix well until coated.
- For a less sticky option, preheat oven to 250 degrees F (120 degrees C). Divide the caramel popcorn between 2 cookie sheets lined with parchment or silicone baking mats. Bake the popcorn for 40 minutes, stirring, rotating, and switching cookie sheets every 10 minutes. Allow to cool.
Reviews
As is I wasn’t a big fan of this recipe. It didn’t taste like caramel corn, but, more like a sticky popcorn ball. The softer caramel made the popcorn chewy. If I tried this recipe again I would try the optional instruction of the recipe author to cook in the oven for a crunchier texture.