Description
Coconut Caramel Popcorn is a sweet and crunchy treat coated in rich coconut-infused caramel. Perfect for snacking, gifting, or enjoying during movie night with a tropical twist.
Ingredients
Units
Scale
- 10 cups popped popcorn (about 1/2 cup unpopped kernels)
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup light corn syrup or honey
- 1/4 cup canned coconut milk
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup shredded sweetened coconut (optional)
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and spread popcorn evenly on it.
- In a saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, coconut milk, and salt. Bring to a boil, then simmer for 4–5 minutes, stirring constantly.
- Remove from heat and stir in vanilla extract.
- Pour caramel mixture over popcorn and toss to coat evenly. Sprinkle with shredded coconut if using.
- Bake for 45 minutes, stirring every 15 minutes to ensure even coating.
- Remove from oven and let cool completely. Break into pieces and serve or store in an airtight container.
Notes
- Use air-popped popcorn for best results and to control added oils.
- For a toasted coconut flavor, lightly toast the shredded coconut before adding.
- Caramel-coated popcorn keeps well in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg