This recipe’s traditional caramel corn is enhanced by coconut, almonds, and chocolate. People use words like “crack” and “sinful” when describing this popcorn because of how delicious, melt-in-your-mouth, crunchy, and addicting it is.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup butter
- 2 cups brown sugar
- ½ cup corn syrup
- 1 ½ teaspoons salt
- 1 cup shredded coconut, divided
- ¼ cup chopped peanuts
- ¼ cup sliced almonds, divided
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon (Optional)
- 1 pinch ground nutmeg (Optional)
- 1 pinch ground allspice (Optional)
- 2 tablespoons virgin coconut oil
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- ½ cup unpopped popcorn
- ¾ cup chocolate chips
- 1 tablespoon virgin coconut oil
- 1 tablespoon shortening
- 1 tablespoon confectioners’ sugar, sifted
Instructions
- Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
- Melt 1 cup butter in a saucepan over medium heat. Stir brown sugar, corn syrup, and salt into melted butter; bring to a boil, stirring constantly, reduce heat to low, and simmer caramel sauce without stirring until slightly thickened, about 4 minutes. Remove from heat and stir 1/3 cup coconut, peanuts, 2 tablespoons almonds, vanilla extract, baking soda, cinnamon, nutmeg, and allspice into caramel.
- Heat 2 tablespoons coconut oil, 1 tablespoon butter, and vegetable oil together in a large pot over high heat. Pour popcorn into hot oil, cover the pot with a lid, and shake pot constantly over heat until all popcorn is popped, 1 to 3 minutes.
- Pour caramel sauce over hot popcorn and quickly stir to coat. Turn popcorn out onto prepared baking sheets. Sprinkle 1/3 cup coconut and remaining 2 tablespoons almonds over popcorn.
- Bake in the preheated oven for 45 minutes. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Broil popcorn until coconut and popcorn are lightly toasted, about 30 seconds.
- Melt chocolate chips, 1 tablespoon coconut oil, and shortening together in a saucepan until all are melted and the chocolate sauce is thin and pourable. Drizzle chocolate sauce and sprinkle remaining 1/3 cup coconut over popcorn; dust with confectioners’ sugar. Lift parchment paper off of the baking sheets and transfer popcorn to the refrigerator to cool completely, about 45 minutes. Break into palm-sized chunks and store in airtight containers.
- Using parchment paper on the baking sheets is key.
- Make sure the popcorn is hot while mixing it with the caramel to ensure a more even coating.
Nutrition Facts
| Calories | 789 kcal |
| Carbohydrate | 97 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 28 g |
| Sodium | 864 mg |
| Sugars | 74 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
I make this every winter and follow the recipe exactly. It’s amazing and sooo addictive. The caramel popcorn is so light and basically melts in your mouth like cotton candy. I keep the broken up chunks in the freezer until I’m ready to serve them because it keeps everything crisp, crunchy, and delicious. I think this is the problem a different reviewer had who said it was chewy. Just follow the recipe exactly, keep it in an airtight container in the freezer, and it’s one of the most amazing snacks you’ll have for the holidays.
I made it today but it turned out soft and chewy. Never had that issue before. It does taste good, though.
I made this with my mom and I liked it.