Macadamia Coconut Coffee Crunch Popcorn

Inspired by the islands -- and maybe even more so by Hawaii specifically -- my Macadamia Coconut Coffee Crunch Popcorn is stiff competition for the prepared version you might find at your local specialty gourmet grocer. Fresh popped popcorn, along with creamy macadamia nuts, the tropical flavor of coconut flakes and coffee liqueur with it's caramel, mocha and espresso finish are fused together with sweet and buttery caramel resulting in something akin to popped paradise!

What is it about fall that gets me thinking about caramel corn? Is it the popcorn balls that were so loved when dropped into the pillowcase used to collect candy while trick-or-treating? (Or maybe it was Mom's secret stash of Poppycock that she kept hidden from little hands! And shared on special occasions that makes it so special.)

I used homemade coffee liqueur that I make annually for holiday gifts (recipe coming), but for "kid friendly" and convenience, instant espresso or dark coffee will impart the desired flavor as well.

Annually, I make several batches of this around the holidays and package it into individual cello bags, tie it with a bow and give it as gifts. It's a hit and a recipe that is requested over and over again. I also served this as in individual cones as a sweet addition to an appetizer buffet at a small-ish fundraising event; it presented nicely and guests were pleasantly surprised by the unexpected adult nibble! (Check out Amazon to purchase the cones and holder.)

Ingredients

I'm "old-school" when it comes to making popcorn and make it on the stovetop. (And also feel pangs of guilt when I slink past the scouts selling their microwave popcorn!)

For directions on popping corn on the stovetop, scroll down. And, if popping corn on the stovetop -- the "old-school" way -- isn't your gig, consider using Newman's Own All-Natural Sea Salt Microwave Popcorn. (I'm a fan! I used to work for the company and continue to support their mission of giving all after-tax profits to charity.) Typically the standard 3 oz. bag of microwave popcorn will produce about 10 cups of popped popcorn. Although that can vary by brand and bag size.

You can also use prepared popcorn, such as Angie's Boom Chickapop Sea Salt Popcorn.

• salted popcorn
• macadamia nuts
• shredded unsweetened coconut chips or flakes
• unsalted butter
• granulated sugar
• light brown sugar
• coffee flavored liqueur or instant espresso
• light corn syrup
• vanilla extract

See recipe card for quantities.

Instructions

Place popped popcorn in a roasting pay or large glass or metal bowl.

Mix popcorn, macadamia nuts and coconut in a roasting pan or large low bowl.

In a saucepan (2 quart) affixed with a candy thermometer, heat butter, sugar, brown sugar, coffee liqueur/instant espresso and corn syrup over medium heat until boiling.

Stir consistently until mixture reaches 290°F, soft-crack stage.

Remove from heat and stir in vanilla rapidly.

Pour evenly over popcorn mixture stirring to combine until evenly coated. Cool.

Break into smaller pieces if desired and serve or store in an airtight container. 

Helpful Info About Using a Candy Thermometer: A reading of 290°F on a candy thermometer indicates that it is at the soft-crack stage of cooking sugar. This is the stage where the syrup will form firm and pliable threads when dropped into a small bowl of cold water. This is the stage of making candy that is used for making toffee or taffy, and in this case for coating popcorn.

I've had my Polder candy thermometer for years and have used it successfully for candy making, as well as deep-frying.

Popping Corn on the Stovetop

Popcorn was a standard staple in my home growing up. And this is the way it was made. At some point in my early years, I was taught the stovetop method by my Dad, Art. I would classify him as being "prolific" in the art of creating popcorn magic.

It has never really occurred to me to make popcorn any other way!

All you need is a good 3 to 4-quart heavy saucepan with a lid. Or, if you have a vintage copper bottomed Revereware pot as I do -- this will work perfectly for the even distribution of heat. I now own the coveted pot from my youth and continue to pop my corn

• Start by pouring about a tablespoon of vegetable or canola oil into the pot set over medium heat. Drop two or three popcorn kernels into the pot, cover it with a lid, and wait for the kernels to pop.
• Remove the pot from the heat and add enough popcorn kernels to just cover the bottom of the pan. Cover with the lid and let it rest for about 30 seconds while swirling the kernels around in the bottom of the pan.
• Return to the stovetop over medium heat and let the popping begin. Move the pot back and forth over the burner with just a touch of vigor. This keeps the kernels from burning and distributes the heat evenly.
• Keep doing this until the popping slows down to an occasional pop.
• Transfer popcorn to a bowl and sprinkle with salt to taste.
• If the popcorn starts to overflow while popping, simply transfer some into your bowl, put the lid back on the pot and continue popping.

Equipment

• large roasting pan or large glass or metal bowl
• 2 quart saucepan
• candy thermometer

Storage

Store completely cooled Macadamia Coconut Coffee Crunch Popcorn at room temperature in a ziplock bag or airtight container.

Caramel popcorn can also be frozen in an airtight container for up to four months.

If the popcorn softens, place it on a baking sheet in a 250°F oven for 10 minutes to crisp it up.

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The Savory Tart

Island inspired, fresh popped salted popcorn, along with creamy macadamia nuts, the tropical flavor of coconut flakes and coffee liqueur with it's caramel, mocha and espresso finish are fused together with sweet and buttery caramel resulting in something akin to popped paradise!

Print Recipe Pin Recipe

Course Candy, Dessert, Snack

Cuisine American

Equipment

• roasting pan or large metal or glass bowl
• 2 quart saucepan
• candy thermometer

Ingredients

  

• 10 cups salted popcorn
• 2 cups macadamia nuts coarsely chopped
• 1 cup shredded unsweetened coconut chips or flakes
• ¾ cup unsalted butter
• 1 cup granulated sugar
• ⅔ cup light brown sugar
• 3 tablespoons coffee flavored liqueur (such as Kahlua) or 3 tablespoons instant coffee
• ¼ cup light corn syrup
• 2 teaspoons vanilla extract

Instructions

 

• Mix popcorn, macadamia nuts and coconut in a roasting pan or large low bowl.
• In a saucepan (2 quart) affixed with a candy thermometer*, heat butter, sugar, brown sugar, liqueur/coffee and corn syrup over medium heat until boiling, stirring consistently until mixture reaches 290°F.
• Remove from heat and stir in vanilla rapidly.
• Pour evenly over popcorn mixture stirring to combine until evenly coated. Cool.
• Break into smaller pieces if desired and serve or store in an airtight container.

Notes

*A reading of 290°F on a candy thermometer indicates that it is at the soft-crack stage of cooking sugar. This is the stage where the syrup will form firm and pliable threads when dropped into a small bowl of cold water. This is the stage of making candy that is used for making toffee or taffy, and in this case for coating popcorn.

Keyword caramel corn, caramel macadamia, coconut caramel, coffee crunch, fall snacks, popcorn snack, poppycock