Cinnamon Caramel Corn With Coconut And Almonds

Name: Cinnamon Caramel Corn With Coconut And Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 quarts To 6 Quarts, Popped Corn, For 5 Quarts You'll Need 1 Cup Unpopped Kernels (I Like To Use White Popcorn, I Think It's Prettier!); 1 cup Unsalted Butter; 2 cups Brown Sugar, Firmly Packed; 1/2 cups Light Corn Syrup; 1 teaspoon Salt; 1 Tablespoon Ground Cinnamon; 2 teaspoons Cinnamon Extract, , If You Want A More Pronounced Cinnamon Flavor (optional); 1/2 teaspoons Baking Soda; 1 cup Shredded Coconut; 1 cup Sliced Almonds

Servings: persons

1
Preheat oven to 250u00b0F.
2
Spread freshly popped corn into two large, shallow sheet pans with sides. Remove any un-popped kernels. Place pans in the oven to keep warm and crisp.
3
Combine butter, brown sugar, corn syrup, and salt in a 2-quart heavy saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage (248u00b0F on a candy thermometer).
4
Remove from heat and stir in cinnamon and the optional cinnamon extract. I like the very natural cinnamon flavor attained from only using the ground cinnamon, but do as you want. Then stir in baking soda. Syrup will foam.
5
Take popped corn from oven and sprinkle evenly with coconut and almonds. Pour hot caramel mixture over popcorn, in a fine stream. Stir to mix well. Return to oven for 45 minutes, stirring and scraping up caramel from pan the bottom of the pans every 15 minutes. Cool and serve or store in an airtight container for up to a week.

1181

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 quarts To 6 Quarts, Popped Corn, For 5 Quarts You'll Need 1 Cup Unpopped Kernels (I Like To Use White Popcorn, I Think It's Prettier!), 1 cup Unsalted Butter, 2 cups Brown Sugar, Firmly Packed, 1/2 cups Light Corn Syrup, and more.

Yes, Cinnamon Caramel Corn With Coconut And Almonds falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!