Description
A sweet and crunchy treat combining caramel-coated popcorn with toasted coconut for an irresistible snack.
Ingredients
Scale
For the Crust:
- 8 cups popped popcorn
- 1 cup shredded coconut
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
1. Prepare the Crust:
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- Spread popcorn on the prepared baking sheet. Toast coconut in a dry skillet over medium heat until golden, then sprinkle over popcorn.
- In a saucepan, combine brown sugar, butter, corn syrup, and salt. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes without stirring.
- Remove from heat and stir in baking soda and vanilla (mixture will foam). Immediately pour over popcorn mixture, tossing to coat evenly.
- Bake for 45 minutes, stirring every 15 minutes. Let cool completely before breaking into clusters.
Notes
You can customize the seasonings to taste.