Coconut, almonds, and chocolate enhance classic caramel corn in this recipe.

andy

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Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C).

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  • Cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda.

  • Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed. Pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut.

  • Bake in preheated oven for 1 hour, stirring every 15 minutes.

Nutrition Facts

1103 calories; protein 11.7g 24% DV; carbohydrates 132.9g 43% DV; fat 64.1g 99% DV; cholesterol 61mg 20% DV; sodium 1387.4mg 56% DV. Full Nutrition

Reviews (15)

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Most helpful positive review

Rating: 5 stars
10/14/2008
This is great! I doubled the whole recipe (except the butter- I only used 1/2 cup) and thought that the amount of caramel/chocolate/nuts called for was perfect; all the kernels were covered pretty well. Based on other recipes one cup of popcorn= one serving so I used 8 cups of stove-popped popcorn and used the same stockpot to make and mix everything. I think it would have helped if I had kept the popcorn warm in the oven before mixing it- by the time I got to the chocolate and peanuts the caramel was sticking. I baked in two deep aluminum roasting pans. This made FAR more than eight servings more like 16! Read More
(17)
19 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/14/2008
This is great! I doubled the whole recipe (except the butter- I only used 1/2 cup) and thought that the amount of caramel/chocolate/nuts called for was perfect; all the kernels were covered pretty well. Based on other recipes one cup of popcorn= one serving so I used 8 cups of stove-popped popcorn and used the same stockpot to make and mix everything. I think it would have helped if I had kept the popcorn warm in the oven before mixing it- by the time I got to the chocolate and peanuts the caramel was sticking. I baked in two deep aluminum roasting pans. This made FAR more than eight servings more like 16! Read More
(17)
Rating: 5 stars
04/02/2009
An addicting delicious recipe. I made it using 1 cup of popcorn seeds that I microwave-popped. Hint: REMOVE UNPOPPED KERNELS! Keep the roasting pan in the oven while melting the caramel sauce then take it out and add the popped corn and sauce this makes it easier to coat the popcorn evenly. Enjoy! Read More
(7)
Rating: 5 stars
09/09/2009
I followed this recipe fairly strictly except I used 1/2 cup butter (1 stick) rather than 2 sticks. I ran out of brown sugar so I used about 1/2 cup brown sugar 1/2 cup regular white sugar and it seemed to be no different. Go sparingly on the chocolate chips---I "eyeballed" it and ended up making the popcorn a little bit too chocolatey and overcoming some of the caramel taste. Also my popcorn started to burn after 45 minutes so I didn't bake it the full hour. Read More
(6)
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Rating: 5 stars
02/02/2009
This recipe is so so Good.I remember tasting this at a farmer market.And i said i have to find a similar recipe to this Thanks to you i can have to delicious sweet craving treat all the time.I just added pecans to this as well.Thanks Read More
(5)
Rating: 4 stars
02/07/2011
This popcorn tastes fine but the chocolate chips do not melt (they scorch instead). I would follow the recipe as is next time but would melt and drizzle the chocolate at the end. I only baked for 30 minutes because of the chocolate scorching. I've used another caramel/chocolate popcorn recipe from this site and I think I prefer it with the addition of the almonds and coconut. Updated to add: I took the leftovers to work and my coworkers devoured it. Read More
(4)
Rating: 5 stars
11/21/2007
Great recipe. I followed exactly but would do as another review and double the caramel. The popcorn was not as well coated as I would like. Will try again as it had a great taste!! Read More
(3)
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Rating: 5 stars
10/17/2008
Absolutely delicious! I didn't have to constantly stir it because it didn't stick to the pan. I used whole almonds for a nuttier crunch and it was great! I had one problem--the nuts and chocolate didn't stick so well. I must have got so excited about stirring the caramel evenly into the popcorn I was letting it cool. Read More
(2)
Rating: 5 stars
09/17/2007
its so good Read More
(1)
Rating: 4 stars
08/26/2008
perfect blend of sweet and salty Read More
(1)