Categories: caramel, popcorn, snack, sweet

Ingredients

• # popcorn
• 1/2 cup dried banana chips
• 1 cup whole roasted macadamia nuts
• 1 cup unsweetened flaked coconut
• 1/2 diced candied pineapple
• 16 - 18 cups of popped popcorn
• # caramel coating
• 2 sticks unsalted butter
• 1 cup granulated sugar
• 1 1/2 cups firmly packed dark brown sugar
• 1/2 light or dark corn syrup
• 1 teaspoon fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon coconut extract
• 1/2 teaspoon baking soda

Directions

1. Preheat your oven to 250 degrees F and spray two baking sheets with nonstick cooking spray (I lined my sheets with parchment paper). Combine all the popcorn ingredients into a big bowl and toss to mix. After that is combined, combine the butter, sugars, corn syrup, lemon juice and salt over medium heat in a saucepan. Stir occasionally until everything is smooth and the butter is melted. Increase the heat to high and bring the mixture to a boil. Boil gently until the mixture reaches the hard crack stage (300F on a candy thermometer), 6 – 9 minutes. (I just timed it out since I don’t have a candy thermometer!

2. Remove from heat and stir in the extracts and baking soda (this mixture tastes like pure candy bliss!) Immediately pour over the popcorn mixture and stir with a large spoon making sure to coat everything as evenly as possible.

3. Divine popcorn among the two baking sheets and bake until the popcorn is crisp and fragrant, stirring occasionally for about 1 hour. Let cool completely before enjoying. And store in a contained sealed tightly for about one week.

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