Caramel Corn with Pistachios, Peanuts and Coconut

AuthorZoeCategory, , , , DifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins

 1 cup Raw Shelled Peanuts
 1 cup Coconut, Shredded
 1 cup Pistachio Nuts, Shelled
 10 cups Popcorn
 2 tsp Kosher Salt
 1 cup Light Brown Sugar
 1 cup Light Corn Syrup
 4 tbsp Butter
 1 tbsp Distilled White Vinegar

Toasted Nuts
1

Preheat oven to 350 degrees. Toss coconut, peanuts and pistachios on a large baking sheet. Bake, stirring once or twice until toasted, about 5 minutes. Set aside.

Popcorn
2

Cook your popcorn in any manner, follow the directions on the packaging.

Caramel Sauce
3

In a large sauce pot, combine sugar, corn syrup, butter, vinegar and salt.

4

Using a candy thermometer, cook without stirring until the mixture reaches 300 degrees (approx. 20 minutes).

5

While the mixture is cooking, combine the nuts and coconut with the popcorn on a large parchment paper lined baking sheet sprayed with non stick cooking spray. Prepare another large baking sheet with parchment paper and spray with non stick spray, set aside.

6

Spray the tines of two forks with non-stick cooking spray.

7

When the caramel sauce reaches 300 degrees, set the thermometer aside and pour the mixture onto the popcorn and nuts. Use the two sprayed forks to combine. Work quickly.

8

Once fully combined, transfer the popcorn to the other prepared baking sheet and spread out. Cool and let set for about 2 hours. Break and serve immediately, or store in an airtight container.

9

*Note: You may use pre-made caramel sauce

Ingredients

 1 cup Raw Shelled Peanuts
 1 cup Coconut, Shredded
 1 cup Pistachio Nuts, Shelled
 10 cups Popcorn
 2 tsp Kosher Salt
 1 cup Light Brown Sugar
 1 cup Light Corn Syrup
 4 tbsp Butter
 1 tbsp Distilled White Vinegar

Directions

Toasted Nuts
1

Preheat oven to 350 degrees. Toss coconut, peanuts and pistachios on a large baking sheet. Bake, stirring once or twice until toasted, about 5 minutes. Set aside.

Popcorn
2

Cook your popcorn in any manner, follow the directions on the packaging.

Caramel Sauce
3

In a large sauce pot, combine sugar, corn syrup, butter, vinegar and salt.

4

Using a candy thermometer, cook without stirring until the mixture reaches 300 degrees (approx. 20 minutes).

5

While the mixture is cooking, combine the nuts and coconut with the popcorn on a large parchment paper lined baking sheet sprayed with non stick cooking spray. Prepare another large baking sheet with parchment paper and spray with non stick spray, set aside.

6

Spray the tines of two forks with non-stick cooking spray.

7

When the caramel sauce reaches 300 degrees, set the thermometer aside and pour the mixture onto the popcorn and nuts. Use the two sprayed forks to combine. Work quickly.

8

Once fully combined, transfer the popcorn to the other prepared baking sheet and spread out. Cool and let set for about 2 hours. Break and serve immediately, or store in an airtight container.

9

*Note: You may use pre-made caramel sauce

Caramel Corn with Pistachios, Peanuts and Coconut
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