Hawaiian Popcorn Crunch
(from ileanaespinoza’s recipe box)
Source: http://www.heygorg.com/2010/03/hawaiian-popcorn-favours.html
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
-
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!
-
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.
-
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.