Caramel Corn is a really easy way to make a fun dessert.
But the real reason I made it had to do with the fact that I would be forced to watch the Lebron James announcement.
I really needed a reason to go on... Le Sigh.
Before that I had to water my garden and property before I saw a tumbleweed roll through it. (Heat Wave!) Then I needed to get my sorry bones on the dreaded treadmill.
So the Caramel Corn was something to look towards. I started making this when I found a really easy recipe in the Better Homes & Garden New Cookbook. I couldn't believe how easy and quick it could be. But then I decided to do something different. The recipe calls for vanilla but I decided to use coconut flavoring instead. And at the end I sprinked a cup of unsweetened coconut flakes.
It was decadent and addictive. Two things that distracted me from the circus. That and twitter.
Coconut Caramel Corn
8 cups popped popcorn
(I combine 1/3 cup kernels plus 1 tbsp of olive oil in a saucepan - pop on med high heat until the kernels start popping quickly - gradually reduce heat slowly until kernels stop)
3/4 packed brown sugar
1/3 cup unsalted butter
3 tbsp corn syrup
1/4 baking soda
1 tsp coconut flavoring
1 cup unsweetened flaked coconut
Place popped popcorn in a greased large bowl. In saucepan melt butter and add corn syrup and brown sugar. Cook and stir over medium heat to boiling. About 4 minutes (thermometer will will register 255 degrees) Hard Ball stage. Remove saucepan from heat and stir in baking soda and coconut. It will bubble up and look light and fluffy. Pour over the popcorn and mix with a spatula. After incorporated sprinkle coconut flakes over the caramel corn.