If you’re searching for the ultimate sweet-meets-crunchy snack, look no further than Coconut Caramel Popcorn. This playful twist on classic caramel corn layers toasty coconut for extra richness, irresistible texture, and a whisper of the tropics in every bite. Perfect for movie nights, parties, or gifting, this snack is dangerously easy to devour and simple to whip up with kitchen staples—no fancy tools or candy thermometers required! Let’s dive into the delicious world of Coconut Caramel Popcorn and discover just how fun and foolproof it can be to make homemade caramel corn with a coconutty flair.
Ingredients You’ll Need
Gathering a few simple but superstar ingredients is the secret to top-tier Coconut Caramel Popcorn. Each one brings something special—whether it’s crunch, depth of flavor, or that glossy caramel finish—to transform popcorn into a truly addictive treat.
- Popcorn: Start with 10 cups of plain popped popcorn; air-popped works great, just avoid heavily buttered bagged varieties so the caramel can shine.
- Unsweetened Shredded Coconut: 1 cup gets mixed in for toasty, chewy bits that compliment the caramel and add a rich coconut profile.
- Packed Brown Sugar: 1 cup gives the caramel that deep, molasses-backed sweetness—don’t skimp here; it’s where the magic happens.
- Unsalted Butter: Half a cup (1 stick) creates a luscious, silky base for your caramel and brings creamy flavor to every bite.
- Light Corn Syrup or Honey: A quarter cup ensures the caramel stays wonderfully chewy and coats every kernel instead of turning grainy.
- Salt: Just half a teaspoon is enough to sharpen and balance all the sweetness so none of the flavors get lost.
- Baking Soda: Half a teaspoon helps make the caramel light and foamy, perfect for that classic, shattery caramel corn texture.
- Pure Vanilla Extract: A teaspoon rounds out the caramel with aromatic warmth—skip imitation for the good stuff if you can.
How to Make Coconut Caramel Popcorn
Step 1: Prep Your Popcorn and Coconut
Begin by preheating your oven to 250°F (120°C), and lining a large baking sheet with parchment paper to prevent sticking later. In a spacious bowl, combine your 10 cups popped popcorn with the shredded coconut, tossing gently to distribute the coconut evenly throughout. This ensures every handful of Coconut Caramel Popcorn has its perfect share of chewy coconut goodness.
Step 2: Make the Caramel Sauce
In a medium saucepan over medium heat, melt the butter until it bubbles softly. Stir in the brown sugar, corn syrup or honey, and salt. Constantly stir as it all melts together into a golden mixture, then allow the mixture to come to a gentle boil. Stop stirring and let it cook for another 4–5 minutes—this develops the caramel flavor and ensures a gorgeously smooth finish.
Step 3: Finish and Foam the Caramel
After the caramel has boiled uninterrupted, remove the saucepan from the heat right away. Add in the baking soda and pure vanilla extract, stirring quickly—watch the caramel puff up and foam as the soda works its magic. This step is what gives Coconut Caramel Popcorn that tender crunch we all adore.
Step 4: Coat the Popcorn and Bake
Immediately pour the foamy caramel over your popcorn and coconut, working swiftly to stir and coat everything as evenly as possible. Be gentle so you don’t crush the popcorn; use a wide spatula or wooden spoon. Spread the glossy mixture onto your prepared baking sheet in an even layer, then pop it into the oven for 45 minutes, giving it a good stir every 15 minutes for total evenness.
Step 5: Cool and Break Into Clusters
Once the Coconut Caramel Popcorn is done baking, let it cool completely on the parchment-lined sheet. The caramel will crisp up beautifully as it cools. Once set, break it into fun clusters and marvel at your handiwork—then try to resist eating half the batch before storing!
How to Serve Coconut Caramel Popcorn
Garnishes
Make your Coconut Caramel Popcorn even more eye-catching by sprinkling it with extra toasted coconut flakes or a drizzle of melted coconut oil once it’s cooled. For a hint of chocolate, toss in a handful of mini chocolate chips after cooling, or even a pinch of flaky sea salt for gourmet flair.
Side Dishes
This sweet treat is ideal for setting out alongside salty snacks like mixed nuts, potato chips, or a spicy snack mix—the salty-sweet balance is simply unbeatable. For parties, pair with fresh fruit skewers, cheese boards, or even a tangy fruit salsa for fun contrast.
Creative Ways to Present
Serve your Coconut Caramel Popcorn in big bowls for sharing, stuff it into colorful treat bags for parties, or pack in cute mason jars to gift to friends and neighbors. For movie night, scoop into individual popcorn boxes, or use it to top sundaes and ice cream for a crispy, coconutty twist!
Make Ahead and Storage
Storing Leftovers
If you have any Coconut Caramel Popcorn left (good luck with that!), let it cool completely and store in an airtight container at room temperature. It will stay fresh and perfectly crisp for up to a week—just make sure to keep moisture out, which is the sworn enemy of caramel corn crunch.
Freezing
Coconut Caramel Popcorn actually freezes surprisingly well! Pop any cooled leftovers into a freezer-safe zip-top bag, squeeze out the air, and freeze for up to two months. To enjoy, simply thaw the bag at room temperature for about 30 minutes—no need to re-bake.
Reheating
If the popcorn loses its crunch, spread it in a single layer on a baking sheet and warm in a 250°F oven for 8–10 minutes. Let it cool and it should crisp right up, tasting almost as fresh as the first day.
FAQs
Can I use microwave popcorn for Coconut Caramel Popcorn?
Yes, just make sure to use plain or lightly salted microwave popcorn. Avoid butter-flavored varieties, as the added flavors and oils can interfere with the caramel coating’s texture and flavor.
What if I don’t have corn syrup?
Honey makes an excellent substitute in this recipe, lending a slightly floral note. You can also use golden syrup. Just avoid skipping it altogether, as it helps prevent the caramel from crystallizing.
How do I make the popcorn extra coconutty?
For more coconut flavor, toast half or all of the shredded coconut before mixing in, or drizzle melted coconut oil over the cooled popcorn as a finishing touch. You can also sprinkle toasted coconut flakes on top for texture and aroma.
Why do I need to bake the caramel corn?
Baking sets the caramel so it becomes crisp rather than sticky. Stirring every 15 minutes ensures that every kernel is evenly coated, creating perfect Coconut Caramel Popcorn clusters that don’t stick together in an unwieldy mass.
Is this recipe gluten-free?
Yes, Coconut Caramel Popcorn is naturally gluten-free! Just double-check that all your ingredients (especially the corn syrup or honey) are gluten-free and not processed with wheat-containing additives, if gluten is a concern.
Final Thoughts
If you’re a fan of caramel corn and coconut, you owe it to yourself to make a big batch of Coconut Caramel Popcorn. With every batch, you’ll discover just how easy and impressive homemade caramel corn can be. Don’t be surprised if it disappears in record time—there’s a reason this treat is an instant favorite!
Print
Coconut Caramel Popcorn Recipe
- Total Time: 55 minutes
- Yield: About 10 cups 1x
- Diet: Vegetarian
Description
Indulge in the sweet and crunchy delight of Coconut Caramel Popcorn. This homemade treat combines the rich flavors of caramel with the tropical essence of coconut, creating a snack that is perfect for parties or cozy nights in.
Ingredients
Popcorn:
- 10 cups plain popped popcorn
Caramel:
- 1 cup unsweetened shredded coconut
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup or honey
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper.
- Prepare Popcorn Mix: Combine popcorn and shredded coconut in a large bowl.
- Make Caramel: In a saucepan, melt butter, then add brown sugar, corn syrup, and salt. Boil gently, then cook without stirring for 4-5 minutes. Remove from heat and stir in baking soda and vanilla.
- Coat Popcorn: Pour caramel over popcorn mix, stir gently to coat, then spread on baking sheet.
- Bake: Bake for 45 minutes, stirring every 15 minutes for even coating.
- Cool and Serve: Allow popcorn to cool on the sheet, break into clusters, and store in an airtight container.
Notes
- For extra coconut flavor, drizzle with melted coconut oil or sprinkle with toasted coconut flakes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 18g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
