Coconut Caramel Popcorn

Coconut Caramel Popcorn is a tropical twist on a classic snack that’s sweet, crunchy, and totally addictive. This irresistible treat combines buttery caramel with a hint of coconut flavor, making it perfect for movie nights, homemade gifts, or anytime you’re craving something indulgent and fun.

Why You’ll Love This Recipe

• Sweet, salty, and crunchy in every bite
• Coconut flavor adds a unique, tropical twist
• Perfect for parties, snacking, or edible gifting
• Easy to make with pantry staples
• Stays crisp and delicious for days

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Popped popcorn (about 10–12 cups)
• Brown sugar
• Coconut oil or butter
• Light corn syrup or honey
• Coconut milk (canned, full-fat)
• Baking soda
• Vanilla extract
• Salt
• Toasted shredded coconut (optional, for garnish)

directions

this recipe

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone mat.
2. Place popped popcorn in a large mixing bowl.
3. In a saucepan over medium heat, combine brown sugar, coconut oil (or butter), corn syrup, and coconut milk. Stir until sugar is dissolved and mixture comes to a boil.
4. Let it boil without stirring for 3–4 minutes.
5. Remove from heat and stir in baking soda, vanilla extract, and salt. The mixture will bubble up—stir quickly until smooth.
6. Pour caramel over the popcorn and stir to coat evenly.
7. Spread the coated popcorn on the prepared baking sheet in an even layer.
8. Bake for 45 minutes, stirring every 15 minutes.
9. Remove from oven, sprinkle with toasted coconut if desired, and let cool completely before breaking into pieces.

Servings and timing

Makes about 10–12 cups of popcorn
Prep time: 10 minutes
Cook time: 45 minutes
Cool time: 15–20 minutes
Total time: 1 hour 10 minutes

Variations

• Add chopped macadamia nuts or almonds for extra crunch
• Drizzle with melted dark chocolate after baking for richness
• Use maple syrup instead of corn syrup for a different sweetness
• Add a pinch of cinnamon or nutmeg for warm spice notes
• Swap regular popcorn for kettle corn for a sweet-on-sweet treat

storage/reheating

Store cooled popcorn in an airtight container at room temperature for up to 1 week.
Avoid refrigerating, as moisture can make the popcorn soggy.
If it loses crispness, reheat in a low oven (250°F) for 10–15 minutes to refresh.

FAQs

Can I use microwave popcorn?

Yes, but choose unflavored or lightly salted popcorn for best results.

What does baking soda do in caramel?

It creates air bubbles, making the caramel easier to coat and giving the popcorn a light, crisp texture.

Can I use butter instead of coconut oil?

Absolutely. Butter adds a rich flavor, while coconut oil enhances the coconut notes.

Is this recipe vegan?

Yes, if you use coconut oil and dairy-free ingredients throughout.

Do I have to bake the popcorn?

Baking helps set the caramel and make the popcorn extra crispy, but you can skip it if eating immediately.

Can I make this without corn syrup?

Yes, use honey, maple syrup, or brown rice syrup as a substitute, though the texture may vary.

How do I toast shredded coconut?

Spread it on a baking sheet and bake at 325°F for 5–7 minutes, stirring halfway, until golden.

What’s the best way to coat the popcorn evenly?

Use a large bowl and stir quickly while the caramel is still warm and pourable.

Can I add other mix-ins?

Yes, dried fruit, nuts, or chocolate chips (after baking) are great additions.

Is this recipe gluten-free?

Yes, as long as all your ingredients are certified gluten-free.

Conclusion

Coconut Caramel Popcorn is a delicious, crunchy snack with a tropical flair that’s sure to become a favorite. With its coconut-infused caramel coating and irresistible texture, it’s perfect for gifting, sharing, or keeping all to yourself. Simple to make and even easier to love, this is a treat worth popping up again and again.

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