Tropical Caramel Popcorn
The caramel remains liquid when it is cooked, but it will harden as it cools. The unpopped kernals will fall into a bowl of hot caramel sauce, breaking it into pieces. After the caramel has cooled, you should stir the popcorn a few times, before it begins to set. If you aren't sure how to mix the two types of popcorn, you can leave it out in a large Ziplock bag.
Ingredients
- 12 cups Cooked Popcorn I used fat-free
- 2/3 cup Banana Chips
- 1 cup Roasted & Salted Macadamia Nuts
- 1 cup Unsweetened Coconut Flakes
- 1/2 cup Sweetened Shredded Coconut
- 1 tsp Lemon Zest
- 1/2 cup Candied Pineapple diced
- 1 cup 2 sticks Butter
- 1 cup Sugar
- 1 1/2 cup Dark Brown Sugar
- 1/2 cup Dark Corn Syrup
- 1 tsp Lemon Juice
- 1 tsp Salt
- 1 tsp Pure Orange Extract
- 1/2 tsp Baking Soda
Instructions
- preheat oven to 250 degrees
- Combine the popcorn, banana chips, macadamia nuts, both coconuts and pineapple in a large bowl. Make sure there are no popcorn kernels mixed with your popcorn.2. In a large sauce pot add the butter, sugars, corn syrup, lemon juice and salt. Let boil for 6 - 9 minutes, until it reaches the hard ball stage (300 F on candy thermometer). Remove from the heat and add the orange extract (if using) and baking soda. The baking soda will foam a bit, simply stir until it subsides. 3. Slowly add the caramel to the bowl, using tongs to toss and coat. Evenly distribute caramel coated popcorn on two parchment lined baking sheets.
- Bake the popcorn for 1 hour, or until crisp and fragrant. Let cool completely before eating. The cooled popcorn can be stored in an airtight container up to 1 week.
Video
Notes
This was really great caramel popcorn. The orange in the caramel is subtle, but after you swallow you'll realize there is an orange flavor lingering in your mouth. Since it makes a little over 12 cups, it's easy to go back for seconds... thirds... fourths.
It's hard not to go back for a handful, and I love when that handful includes sweet, orange hinted popcorn, caramel covered banana chips and a salty, crunchy macadamia nut! I dare you to make this and not eat more than 4 handfuls at a time. I double dare you.