Coconut Carmel Popcorn Food

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COCONUT SUGAR CARAMEL CORN



Coconut Sugar Caramel Corn image

This crunchy caramel corn gets its complex spiciness from a combination of turmeric and coconut palm sugar. The recipe is adapted from Jessica Koslow, of Sqirl restaurant in Los Angeles, who riffed off a dish her friend, the chef Angela Dimayuga, brought for Thanksgiving one year. Make sure to use a very large pot here, you'll need plenty of room to toss the popped corn with the caramel. This popcorn keeps, stored airtight at room temperature, for up to 5 days. But chances are it will be gone long before.

Provided by Melissa Clark

Categories     finger foods

Time 25m

Yield About 13 cups

Number Of Ingredients 7

3 tablespoons virgin coconut oil
3 tablespoons grapeseed oil
1/2 cup popcorn kernels
1 cup coconut palm sugar
6 tablespoons unsalted butter
1 1/4 teaspoons turmeric
1/2 teaspoon kosher salt

Steps:

  • In a very large Dutch oven or heavy-bottomed stock pot set over medium-high heat, heat both oils and 3 popcorn kernels. When the 3 kernels pop, add the remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack for steam to escape (face crack away from where you are standing).
  • Cook, shaking occasionally, until popping stops. Transfer popcorn to a large rimmed baking sheet lined with parchment paper.
  • In the same pot, heat sugar, butter, turmeric and salt over medium heat, stirring, until sugar is melted and starting to bubble. Cook, without stirring, until sugar has reached 235 degrees, 3 to 6 minutes. Remove from heat and stir in popcorn. Transfer popcorn to back to lined baking sheet. Cool, then break into pieces and serve.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 8 grams, Sodium 98 milligrams, Sugar 19 grams, TransFat 0 grams

COCONUT CURRY CARAMEL CORN



Coconut Curry Caramel Corn image

Provided by Food Network

Time 2h10m

Yield 18 cups

Number Of Ingredients 24

Olive oil spray
1 1/2 cups shredded unsweetened coconut
3 tablespoons canola oil
3/4 cup popcorn kernels
2 cups Candied Peanuts, recipe follows
2 cups packed dark brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup light corn syrup
3 tablespoons chopped fresh curry leaf, optional
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon ground turmeric
1/2 teaspoon ground mace or nutmeg, optional
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper, optional
1/4 teaspoon ground cinnamon
2 cups unsalted peanuts
2 tablespoons well-shaken canned coconut milk
2 tablespoons packed dark brown sugar
1 tablespoon chopped fresh kaffir lime leaf (about 10 leaves)
1/2 teaspoon kosher salt
1/4 teaspoon reshampatti chile powder or cayenne pepper, optional

Steps:

  • Preheat the oven to 250 degrees F. Liberally spray an extra-large mixing bowl (not plastic) with olive oil spray.
  • Spread the coconut on a baking sheet and toast it in the oven, stirring it once or twice, until it is golden, about 8 minutes. Set aside to cool, leaving the oven on.
  • Put the oil in a large heavy-bottomed pot, add the corn kernels and set over medium-high heat. Cover and shake the pot occasionally until the popping begins, about 5 minutes. Once the popping starts, shake the pot continuously until the popping slows down dramatically, 3 to 5 minutes. Remove the pot from the heat, but continue shaking it until the popping stops entirely. Dump the popcorn into the prepared mixing bowl, trying not to let any unpopped kernels fall into the bowl. Add the toasted coconut and the Candied Peanuts.
  • Before beginning the caramel process, spray a rubber spatula, a wooden spoon and 2 cookie sheets liberally with olive oil spray.
  • In a medium saucepan, combine the brown sugar, butter and corn syrup. Heat over medium-high heat, stirring occasionally with the oil-sprayed spatula, until the butter is melted. Continue cooking, stirring constantly and being careful not to splatter the hot caramel, until the mixture thickens and a candy thermometer registers 255 degrees F, about 7 minutes. (If you do not have a candy thermometer, you will know it is ready when the bubbles of the mixture get noticeably larger and slower.) Remove from the heat. Add the curry leaf if using, salt, baking soda, cumin seeds, black mustard seeds, turmeric, mace if using, paprika, cayenne if using and cinnamon. Stir quickly to incorporate, and then immediately pour the caramel over the popcorn mixture. Stir with the wooden spoon until all of the popcorn is well coated.
  • Pour the mixture out onto the oiled cookie sheets and spread it out evenly. Bake for 1 hour, stirring it every 20 minutes to keep it from burning. Remove the cookie sheets from the oven and let the popcorn cool to room temperature. The popcorn will crisp as it cools.
  • When it is cool, you can serve the popcorn immediately or package it in airtight bags for storage. It will keep well for 4 days.
  • In a small mixing bowl, combine the peanuts, coconut milk, brown sugar, kaffir lime leaf, salt and reshampatti. Put the mixture in a nonstick saute pan and cook over high heat without stirring until the nuts have started to brown and toast, about 2 minutes. Then stir, and continue to cook, stirring occasionally, until the peanuts have browned, about 5 minutes. (The nuts will brown evenly and the pan may smoke slightly from the coconut milk, but this is all okay if you are stirring continuously.)
  • Transfer the mixture to a plate and set aside to cool. The nuts will still be somewhat moist at this point but will crisp as they cool.
  • Once the nuts are cool, break them up. Store in an airtight container at room temperature.

COCONUT-CARMEL POPCORN



Coconut-Carmel Popcorn image

Crackly sea salt, dark-brown sugar, and tropical coconut flakes are a stellar combo in this cocktail-hour popcorn; stay with the island theme by shaking up a passion-fruit mojito to go with this sweet-and-salty snack.

Provided by Shira Bocar

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h45m

Yield Makes 8 cups

Number Of Ingredients 8

3 tablespoons extra-virgin coconut oil
1/2 cup popcorn kernels
1 1/2 cups unsweetened coconut flakes
1 cup packed dark-brown sugar
1 stick unsalted butter, cut into pieces
1/4 cup light corn syrup
1/2 teaspoon pure vanilla extract
1 teaspoon fleur de sel

Steps:

  • Preheat oven to 250°F. Line a rimmed baking sheet with parchment. Heat oil and 3 popcorn kernels in a large, heavy pot over medium-high until kernels have popped. Add remaining kernels; swirl to coat in oil.
  • Cover pot and remove from heat 30 seconds. Return to heat and cook, covered, until popping slows, 2 to 3 minutes. Immediately transfer popcorn to a large heatproof bowl; stir in coconut.
  • In a saucepan, bring brown sugar, butter, and corn syrup to a boil over medium-high heat. Cook until slightly thickened, 3 minutes. Remove from heat; stir in vanilla. Pour over popcorn, stirring to coat. Transfer mixture to prepared baking sheet, spreading in an even layer.
  • Sprinkle with salt and bake, stirring occasionally, until popcorn is just golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Caramel popcorn can be stored in an airtight container at room temperature up to 3 days.

COCONUT & CARAMEL POPCORN



Coconut & Caramel Popcorn image

Fresh popcorn is drizzled with a coconut-caramel sauce for a sweet and crunchy snack.

Provided by Allrecipes Member

Time 25m

Yield 10

Number Of Ingredients 9

10 cups freshly popped popcorn*
½ cup Earth Balance® soy-free spread
3 tablespoons agave nectar, amber
½ cup dark brown sugar
½ tablespoon ground cinnamon
¼ teaspoon salt
⅓ cup So Delicious® Dairy Free Vanilla Coconut Milk Creamer, room temperature or warmed in microwave
¼ cup unsweetened coconut flakes, toasted
1 teaspoon vanilla extract

Steps:

  • Pop favorite popcorn from yellow corn kernels over stove top or use favorite microwave popcorn brand. Spread on baking sheet and set aside.
  • In a saucepan, melt vegan spread and stir in the agave, brown sugar, cinnamon, and salt until dissolved.
  • Take the pan off the heat and slowly whisk in the creamer until well combined. Return to heat, and continue to whisk for 10 minutes or until sauce reaches an amber color and thickens enough to coat the back of a spoon.
  • Stir in coconut flakes and vanilla. Let cool slightly before drizzling over popcorn.
  • Drizzle mixture over popcorn and blend in with a spatula. Serve immediately.

Nutrition Facts : Calories 233.2 calories, Carbohydrate 23.6 g, Fat 15.2 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 4.5 g, Sodium 267.6 mg, Sugar 15.5 g

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