Macadamia Coconut Coffee Crunch Popcorn
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!
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.