|Coconut Pecan Caramel Corn|
It tastes great, but I'll have to tweak the recipe a little since a lot of the coconut & pecans didn't stick very well. They still taste good scooped up by themselves, but I wanted it stuck to the caramel corn.
This caramel corn is just another fun way to eat myself silly.
Coconut Pecan Caramel Corn
- 1 C brown sugar
- 1 stick butter
- 1/4 C light corn syrup
- 1/2 tsp. salt
- 1/2 teaspoon baking soda
- 4-6 quarts plain popped popcorn (I pop mine on the stove with some canola oil; airpopped is good too)
- 1 cup flake coconut
- 1 cup finely chopped pecans, lightly toasted
Preheat oven to 250°.
Put brown sugar, butter, corn syrup, and salt into a microwave safe dish. Microwave on high until butter is mostly melted and then stir to combine ingredients. Bring to a boil by cooking on high for about 2 minutes. Remove and stir to combine all ingredients; then stir in baking soda.
Put popcorn into a huge bowl and top with coconut and chopped pecans. Pour above syrup stuff over popcorn, coconut & nuts, and mix thoroughly. Spread popcorn onto two non-stick cookie sheets. Bake at 250° for 1 hour, stirring every 15 minutes, rotating pans between top and bottom shelves. Remove from oven. Allow to cool completely on pans and then move to an airtight container.