Caramel CORN
- 20m Prep Time
- 30m Cook Time
- 1h 5mReady In
Caramel corn is a sweet and crunchy snack made from popcorn, nuts, and coconut, coated in a homemade caramel. It can be enjoyed on its own or as a topping for doughnuts.
Ingredients
- 14.8 ml coconut oil
- 78.9 ml popcorn kernels
- 78.9 ml peanuts
- 78.9 ml pecans
- 78.9 ml slivered almonds
- 78.9 ml unsweetened shredded coconut
- 237 ml granulated sugar
- 29.6 ml water
- 14.8 ml corn syrup
- 2.46 ml kosher salt
- 4.93 ml baking soda
- flaky sea salt
- red pepper flakes
- 1 dough of choice
- 1.5 Caramel glaze
Nutrition (per serving, estimated)
Estimated based off 8 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 83.9 mg
- Iron: 4.28 mg
- Magnesium: 154 mg
- Phosphorus: 347 mg
- Potassium: 665 mg
- Zinc: 3.98 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml coconut oil
- 78.9 ml popcorn kernels
- 78.9 ml peanuts
- 78.9 ml pecans
- 78.9 ml slivered almonds
- 78.9 ml unsweetened shredded coconut
- 237 ml granulated sugar
- 29.6 ml water
- 14.8 ml corn syrup
- 2.46 ml kosher salt
- 4.93 ml baking soda
- flaky sea salt
- red pepper flakes
- 1 dough of choice
- 1.5 Caramel glaze
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease a large spoon with coconut oil and set aside. Line a baking sheet with aluminum foil and set aside.
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Step 2.
In a large heavy-bottomed pot, heat 1 tablespoon coconut oil over medium heat until melted. Add ⅓ cup popcorn kernels, cover, and shake the pot occasionally until popping stops. Transfer the popped popcorn to a very large bowl (the bowl should be only about half full to allow room for tossing).
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Step 3.
Spread the optional nuts (⅓ cup peanuts, ⅓ cup pecans, ⅓ cup slivered almonds) and ⅓ cup unsweetened shredded coconut on a rimmed baking sheet. Toast in the oven until fragrant, about 5 minutes. Add to the bowl with the popcorn.
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Step 4.
In a large heavy-bottomed pot over medium-low heat, combine 1 cup granulated sugar, 2 tablespoons water, 1 tablespoon corn syrup or brown rice syrup, and ½ teaspoon kosher salt. Bring to a boil, stirring constantly and brushing down any sugar crystals on the side of the pot. Once boiling, reduce heat to low. Stir occasionally until the mixture reaches 310°F on a candy thermometer (this may take up to 20 minutes). Rotate the pot every 5 minutes to avoid hot spots, and watch carefully as the temperature can change quickly near 300°F.
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Step 5.
When the sugar mixture reaches 310°F, remove from heat and stir in 1 teaspoon baking soda. The caramel will foam up. Immediately pour the caramel over the popcorn and nuts, and use the greased spoon to stir until evenly coated. Dump the coated popcorn onto the prepared baking sheet. Sprinkle with flaky sea salt and red pepper flakes if desired. Let the caramel cool and harden for at least 15 minutes.
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Step 6.
While the caramel cools, prepare the chosen dough and fry or bake as directed. After the doughnuts have cooled, dip one into the Caramel glaze, then press the glazed side into the caramel corn, using your hands to fill any gaps. Repeat with remaining doughnuts. Drizzle the topped doughnuts with the remaining Caramel glaze.