Choconut Popcorn Recipes

COCONUT OIL POPCORN

Steps:

• Place popcorn and oil in a 3-quart pot over medium heat and cover the pot with a lid. Shake the pot constantly as popcorn pops. When popping slows to a few seconds in-between pops, after about 3 to 5 minutes, remove pot from heat and pour popcorn into a large bowl. Season with sea salt.

COCONUT CURRY POPCORN

Steps:

• Preheat the oven to 350 degrees F.
• Spread the shredded coconut in a rimmed baking sheet and bake, tossing halfway through, until golden brown and toasted, about 8 minutes. Set aside to cool.
• Meanwhile, melt the butter in a small saucepan and add the mustard seeds, coriander, paprika, turmeric, garlic powder, ginger and onion powder. Cook until the butter becomes fragrant and the spices are no longer raw, about 1 minute. Turn off the heat.
• Preheat the vegetable oil in a large pot over medium heat until the oil shimmers. Add the popcorn kernels and stir to evenly coat, then cover the pot. Cook, shaking the pot occasionally, until the popping subsides, about 5 minutes.
• Pour the popcorn into a large bowl, drizzle with the spiced butter and sprinkle with 1 teaspoon salt. Add the toasted coconut and toss until all the components are evenly dispersed. Serve warm.

CHOCONUT POPCORN

Steps:

• Combine popcorn and nuts in a greased (pam) roasting pan.
• Mix together morsels, corn syrup and butter in sauce pan.
• Cook over medium heat, stirring constantly until mixture boils.
• Pour over popcorn.
• Toss to coat.
• Bake at 300*, stirring several times, approximately 30-40 minutes.
• Cool slightly in pan,then remove completely from pan and place on wax paper to finish cooling.
• Store in an airtight container for up to 2 weeks.

COCONUT-CARMEL POPCORN

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.