Cinnamon Caramel Corn with Coconut and Almonds
Yield: 6 qts. caramel corn
It’s flavored beautifully with the added warmth of cinnamon. And the yummy tidbits of shredded coconut and sliced almonds, all sweet and crunchy from being baked with a coating of caramel, is undeniably wonderful.
Ingredients
5 to 6 qts. popped corn, from 1 c. unpopped corn (I like to use white pop corn – I think it’s prettier!)
- 1 c. unsalted butter
- 2 c. brown sugar firmly packed
- ½ c. light corn syrup
- 1 tsp. salt
- 1 T. ground cinnamon
- 2 tsp. cinnamon extract optional (if you want a more pronounced cinnamon flavor)
- ½ tsp. baking soda
- 1 c. shredded coconut
- 1 c. sliced almonds
Instructions
- Preheat oven to 250° F.
- Spread freshly popped corn in two large, shallow sheet pans with sides. Place in the oven to keep warm and crisp.
- 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 (248° F).
- 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.
- 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 bottom every 15 minutes. Cool and serve or store in an airtight container for up to a week.
Notes
Adapted from my favorite caramel corn recipe.
Nutrition Information:
Serving: 1 Calories: 151kcal Carbohydrates: 19g Protein: 1g Fat: 9g Saturated Fat: 5g Polyunsaturated Fat: 4g Cholesterol: 16mg Sodium: 114mg Fiber: 1g Sugar: 17g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.