Coconut Chocolatey Caramel Corn

I had a lot of popcorn last week.  Whenever I make it, I make the whole darn pot.  That means A Lot!  I had some caramel candies in the house because I was planning on making caramel apples.  The whole bag makes 5 apples and I just don't need that many in the house!  So, I used my overabundance of popcorn and my overabundance of caramel to make this recipe.  


And, I also have way too much coconut, since I bought the coconut from GFS. 
So, I've been trying to come up with stuff for the coconut, too.

I only made a small amount, because my kids don't need all of the sugar!  So, my recipe was enough for 4 servings. I adapted the recipe from a recipe on the back of the bag of Kraft caramels.

17 caramel candies
1 Tbsp butter
2 tsp. water
4 cups popcorn
1/4 cup almonds (cut in half)
1 cup shredded coconut
1/4 cup chocolate chips

 Melt together the caramel candies, butter and water in the microwave for 1 minute increments until it's melted. 

In a large bowl, combine the popcorn, almonds and coconut.

Pour the caramel sauce over the popcorn mixture and make sure that everything gets coated pretty well.

Spread caramel corn onto a greased baking sheet and cook in 300 degree oven for 20 minutes.  Stir half way through.

Once out of the oven, mix in the chocolate chips.

Spread onto wax paper to cool.  

After cooled, Enjoy!

Store in tightly covered container at room temperature for up to one week.

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