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Recipe Detail Page
Tropical Caramel Popcorn
Holiday 2003
Once you start nibbling on this crunchy sweet treat, it's tough to stop!
Makes 9 cups (2.25 L)
8 cups (2 L) popped popcorn
1/2 cup (125 mL) sweetened flaked coconut
1/2 cup (125 mL) macadamia nuts, coarsely chopped
1/3 cup (75 mL) butter, cut into chunks
2/3 cup (150 mL) brown sugar
2 1/2 tbsp (35 mL) corn syrup
1 tsp (5 mL) vanilla
1/4 tsp (1 mL) salt
1. Preheat oven to 200°F (100°C).
2. Lightly grease a large baking sheet with shallow sides. Place popcorn in a large bowl. Pour coconut and nuts on top. Over medium heat, in a medium-size saucepan, melt butter with brown sugar and corn syrup. Bring to a full boil, stirring frequently. Boil 4 minutes, stirring often. Remove from heat. Stir in vanilla and salt. Immediately drizzle caramel mixture over popcorn, while stirring, to evenly coat. If caramel clumps, wait until it cools a bit, then use your hands to break it up.
3. Turn onto prepared baking sheet in a single layer. Bake in preheated oven, stirring every 15 minutes, for 1 hour. Cool popcorn completely, then store in an airtight container.
Tip:
To make 9 cups (2.25 L) of popcorn, start with 1/3 cup (75 mL) popcorn kernels and 2 tbsp (25 mL) heated vegetable oil.
Makes 9 cups (2.25 L)
