When I traveled to the bustling streets of Bangkok, the air was filled with the irresistible scent of street food. Among the myriad of flavors, one dish that stood out was the sweet and savory caramel popcorn that vendors sold in colorful bags. Inspired by that vibrant culture, I decided to create a dessert that combines the crunch of popcorn with the tropical essence of coconut and a hint of warmth from exotic spices. This Spiced Coconut Caramel Corn not only satisfies your sweet tooth but also transports you to the sun-kissed shores of Thailand with every bite.
Ingredients
- 1 cup unpopped popcorn kernels
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup shredded unsweetened coconut
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional, for heat)
Instructions
First, pop the popcorn kernels using your preferred method—air popper, stovetop, or microwave. Make sure to prepare them in a large bowl, as the caramel will need plenty of room to coat the popcorn evenly.
In a medium saucepan over medium heat, combine the granulated sugar, unsalted butter, light corn syrup, and salt. Stir continuously until the mixture comes to a boil. Once boiling, stop stirring and let it cook for about 4-5 minutes, or until it reaches a golden amber color. Keep an eye on it to avoid burning.
Remove the saucepan from heat and quickly stir in the baking soda, vanilla extract, shredded coconut, ground cinnamon, ground ginger, ground nutmeg, and cayenne pepper (if using). The mixture will bubble up, so be cautious!
Pour the hot caramel mixture over the popped popcorn, using a spatula to gently fold the popcorn until it’s all coated with the caramel and coconut blend. This step is key to achieving that enchanting balance of flavors and textures.
Preheat your oven to 250°F (120°C). Spread the caramel-coated popcorn evenly onto a large baking sheet lined with parchment paper. Bake for about 45 minutes, stirring every 15 minutes to ensure even coating and crunchiness.
Once the baking time is complete, remove the popcorn from the oven and allow it to cool completely on the baking sheet. As it cools, it will become crisp and delightful.
Once cooled, break the popcorn into clusters and store it in an airtight container. This Spiced Coconut Caramel Corn makes for a perfect snack for movie nights, gatherings, or just those moments when you crave a taste of adventure.
Indulge in this tropical treat and let each bite take you back to the vibrant streets of Thailand, where the flavors are a celebration of life itself!