4 Cups Brown Sugar + 4 Tablespoons for candied peanuts
2 Cups Butter
2 Teaspoons Salt
1 Teaspoon Baking Soda
3 Teaspoons Vanilla
- Curry Spice mixture- see recipe below
- 1 small bag (approx 2 cups) Toasted Shredded Sweetened Coconut
- 2 Cups Roasted peanuts
- 4 Tablespoons Coconut Milk
- Lime zest from 1 lime
6 Quarts Popped Popcorn ( fill 2 large roasting pans)
- Preheat oven to 250 degrees F.
- Spread the Coconut on a cookie sheet and toast in the oven until evenly light brown.
- Combine peanuts, coconut milk, 4 tablespoons of brown sugar and 1 tablespoon of curry spice mixture in a bowl.
- Transfer peanut mixture to non-stick hot skillet and caramelize them for about 5 min. Be careful not burn them. Cool them on cookie sheet when done.
- Pop corn and remove any unpopped kernels.
- Transfer to buttered roasting pan.
- Dust each batch of popcorn lightly with salt and Curry Spice Mix.
- Break up the peanuts and add them along with the toasted coconut to the popcorn.
- Zest the lime over the popcorn and toss.
- Once popcorn is finished-begin caramel.
- In a medium saucepan over medium heat, melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes, or until it reaches 255 degrees on a candy thermometer.
- Remove from heat and stir in soda and vanilla, and 4 tablespoons of the Curry Spice Mix.
- Pour in a stream over popcorn, stirring to coat.
- Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Sprinkle lightly with sea salt , each time you stir. Remove from oven and let cool completely before breaking into pieces. It will keep about a week in a sealed container, but it won't last that long.
Curry Spice Mix
1 Tablespoon Curry Powder
1 Tablespoon Garam Masala
1 Tablespoon Cumin Seed
1 Tablespoon Cinnamon
1 Tablespoon Mustard Seed
1 Tablespoon Tumeric
1 Tablespoon Cardamom
1 Tablespoon Paprika
1 Tablespoon Ground Nutmeg or Ground Mace
Combine spices in a bowl then transfer to a skillet and toast until they are fragrant. Save unused portion for your next batch!
This recipe adapted from a Susan Fenniger recipe.
More Caramel Corn Recipes from Kathy Schowe: