Saturday, July 12, 2008

Hawaiian Caramel Popcorn

This is one of my family's favorite snacks and a recipe that has been kept in our family until now. It's great for gatherings, the holidays, gift giving, celebrations, movie time, after school snack, etc. This recipe makes caramel popcorn that is crispy and crunchy not sticky and "gooey"--is that a real word? ;-D

The image is a clipart, but it closely resembles this recipe.



2 cups yellow corn kernels
2 cups grated coconut (optional)
2 cups chopped macadamia nuts


½ cup light brown sugar
½ cup white sugar
½ cup or 1 block butter
½ cup light corn syrup
½ teaspoon vanilla
½ teaspoon baking soda


Air pop 2 cups of yellow corn kernels and divide into two large pans. (I use two large disposable aluminum foil pans.) Sprinkle 1 cup coconut and 1 cup chopped macadamia nuts over popcorn in each foil pan.


Bring sugars, butter, corn syrup and vanilla to boil. Boil about 5 minutes. Remove from heat. Add baking soda. Stir. Pour glaze over popped corn. Mix well. Bake for 1 hour at 200 degrees, mixing every 10-15 minutes, about three to four times.

Note: Your oven temperature may vary depending upon the type of oven you use, i.e., electric or gas. If your popcorn burns, you need to reduce your oven temperature. I've had to reduce my oven temperature to 100 degrees on some electric ovens. Experiment with the recipe and find the right oven temperature for baking your popcorn.

If you don't have macadamia nuts, almonds are a good substitution.

Store in an airtight container if you have leftovers. ;-D

Make a batch and celebrate with me!


Gayle said...

I am REALLY hoping a batch of THIS is a prize!

Gonna have to try your recipe.


laughingwolf said...

looks yum, thx fannie :)

Teena in Toronto said...

It sounds way too yummy!

marianne said...

MMMMMMMMMMM yummie, gonna try this!
thanks for the idea and the recipy (thanks Lisa for bringing me here)