Caramel Popcorn with Almonds and Coconut Flakes

Coconut Caramel Popcorn

You didn't think that I would let Halloween pass without a giving you a recipe for a delectable goodie did you. Okay I almost did. It's been a busy week for me and I haven't had much time to devote toward taking pictures for the blog. But, I rallied, and summoned the rest of my energy to make this popcorn for you guys. I'm selfless what can I say:-). If you're looking for something chewy and soft, similar to a popcorn ball, then this is not the recipe for you. This recipe is more like the popcorn you'd find in those large tins people give you at Christmas, only this is 1000 times better.


Cook time: 30 minutes
Servings: 6 cups

Ingredients:
1/4 cup of Organic non GMO popcorn
3 Tablespoons of Coconut oil
1/4 cup plus 2 Tablespoons of Almonds
1 cup of Organic Sugar
4 Tablespoons of grassfed butter
3 Tablespoons of Organic Corn Syrup
1 teaspoon of Sea salt
1/4 cup of water
1/4 cup of coconut flakes (optional)

Spray a large baking sheet with coconut oil. Preheat the oven to 300 degrees F.
Add popcorn kernels and 3 Tbsp. coconut oil to a large, heavy-bottomed pot. Cover and cook over medium-low heat, shaking frequently. You will start hearing the corn pop after a few minutes—keep cooking until there’s a gap of about 5 seconds or more between pops. Immediately remove the pan from heat and pour the popcorn onto the prepared baking sheet. Add the almonds.
In a medium saucepan, combine the sugar, butter, corn syrup, and water. Place over medium heat and cook, without stirring, until the mixture is a light caramel color, about 10 minutes. Add the salt and stir to combine. Pour the caramel over the popcorn and almonds.

Place the baking sheet in the oven and cook until the caramel becomes thin and shiny, about 10 minutes. Remove the baking sheet from the oven and with a rubber spatula, fold the popcorn and Almond to coat with the caramel. When the caramel hardens, you'll know it because the popcorn mixture will be harder to move, return the baking sheet to the oven. Repeat this process as many times as necessary to completely coat the popcorn and Almonds with caramel and until the caramel has darkened to a dark amber color. I did this 5 times checking on the popcorn and tossing it, in 3 minute intervals. On my 4th turn and check I added the coconut flakes. I just sprinkled them in and gave good toss.

Once you remove the popcorn, let it cool for 2-3 minutes, then break up the popcorn into bite-size pieces. Let cool completely. It will last two weeks stored in an air-tight container.

What's your favorite Halloween treat? 

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