Toasted Coconut Kettle Corn Popcorn

Toasted Coconut Kettle Corn Popcorn
http://saltandwind.com/recipes/146-toasted-coconut-kettle-corn-popcorn-recipe
Toasted Coconut Kettle Corn Popcorn | http://saltandwind.com Sometimes we like to mix it up and go high-low around here, like, say a pinkies-out cocktail party with artisanal cocktails with one of our favorite snacks, ...
Skill
Course
Cuisine
Ingredients
5
Hands-On Time
10 minutes
Total Time
15 minutes
Yield
10 cups
Servings
About 6 to 8 servings
Toasted Coconut Kettle Corn Popcorn | http://saltandwind.com
Skill
Intermediate
Course
Snack
Cuisine
American
Ingredients
5
Hands-On Time
10 minutes
Total Time
15 minutes
Yield
10 cups
Servings
About 6 to 8 servings
Toasted Coconut Kettle Corn Popcorn | http://saltandwind.com

Sometimes we like to mix it up and go high-low around here, like, say a pinkies-out cocktail party with artisanal cocktails with one of our favorite snacks, popcorn. But then we dress up our popcorn a bit, not too much, like say with sweet-salty kettle flavors and tropical toasted coconut so it's super easy going but still impressive. 

Ingredients

Instructions

Heat oven to 350°F and arrange a rack in the middle. Spread coconut on a rimmed baking sheet and toast until golden, about 5 minutes; set aside. (Coconut can be toasted up to 2 days ahead of time – store at room temperature in an airtight container.)

Tip

For tips to achieve popcorn perfection, check this post out from my friends at The Kitchn.

Place the coconut oil (or canola oil) and a 3 to 5 popcorn kernels in a 4-quart large saucepan or pot and set, covered, over medium-high heat. Once a kernel pops add the remaining popcorn kernels, sugar, and salt. Stir for 10 seconds to evenly coat all the popcorn (be careful since there is hot sugar and oil in the pan) then immediately cover with a lid or a splatter screen.

Tip

Use 1/3 cup of sugar if you like your kettle corn barely sweet and up to 2/3 cup if you like it really sweet.

Cook while gently moving the pan back and forth over the burner.About every 45 to 60 seconds, quickly remove the pan from the heat, and while still partially covering, carefully stir with a heatproof spoon or spatula, making sure to get the sugar at the bottom of the pot (to prevent the sugar from burning). Immediately return to heat and continue to cook until almost all the popcorn is popped.

Once there is a delay of several second between pops. (There will be steam coming out of the pot so point the pot lid away from you to avoid a burn. If you smell smoke, remove pot from heat and dump it onto the baking sheet.) Remove the popcorn from the heat and dump onto a rimmed baking sheet or into a large bowl, breaking up any large clumps. Add the coconut and stir to combine.

Set aside to cool briefly (so you don’t burn yourself with the hot sugar), or, if you like your popcorn very crisp, heat the oven to 325°F then spread the popcorn on a rimmed baking sheet and bake until the popcorn is dry, about 5 minutes.

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