Coconut Sugar Caramel Corn
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons virgin coconut oil
- 3tablespoons grapeseed oil
- ½cup popcorn kernels
- 1cup coconut palm sugar
- 6tablespoons unsalted butter
- 1¼teaspoons turmeric
- ½teaspoon kosher salt
Nutritional analysis per serving (10 servings)
229 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 1 gram protein; 98 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a very large Dutch oven or heavy-bottomed stock pot set over medium-high heat, heat both oils and 3 popcorn kernels. When the 3 kernels pop, add the remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack for steam to escape (face crack away from where you are standing).
- Step 2
Cook, shaking occasionally, until popping stops. Transfer popcorn to a large rimmed baking sheet lined with parchment paper.
- Step 3
In the same pot, heat sugar, butter, turmeric and salt over medium heat, stirring, until sugar is melted and starting to bubble. Cook, without stirring, until sugar has reached 235 degrees, 3 to 6 minutes. Remove from heat and stir in popcorn. Transfer popcorn to back to lined baking sheet. Cool, then break into pieces and serve.
Private Notes
Comments
Um, because it tastes good.
Why? Because it tastes REAL good!
Calorie breakdown: 3 T Coconut Oil 352 3 T Grapeseed Oil 361 1 C Coconut Palm Sugar 775 6 T US Butter 610 Total: 2098 + 210 for the popcorn = 2308 Substituting more Coconut oil for the butter increases calories to 2193. Remember it makes 13 cups = 178 per cup. But who's counting? It's not like this is an every day meal for one person. Live a little.
Grape seed oil is just another flavorless oil with a high smoke point, much like canola oil. Some people are sensitive to one or the other so both options are available to use. I used 1/4 grape seed oil and the recipe turned out perfect and not dripping wet with fat. Added peanuts and gave half the batch to my ravenous nephews.
No coconut oil so I substituted canola in its place. Also added some salted peanuts with the popcorn. It's quite tasty and my husband and I enjoyed it more than the maple pecan caramel corn I had made previously.
I have made this recipe multiple times according to the directions but although addictive, I always feel rather sickened by all of the oil. This time I reduced the amount of oil - 2 tablespoons of each type instead of 3, and I reduced the butter to 4 tablespoons instead of 6 and the recipe was still as addictive. In fact I preferred it as it didn't seem as overwhelmingly heavy. I may try to reduce it a tad more to see what happens.
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