COCONUT SUGAR CARAMEL CORN

Coconut Sugar Caramel Corn image

This crunchy caramel corn gets its complex spiciness from a combination of turmeric and coconut palm sugar. The recipe is adapted from Jessica Koslow, of Sqirl restaurant in Los Angeles, who riffed off a dish her friend, the chef Angela Dimayuga, brought for Thanksgiving one year. Make sure to use a very large pot here, you'll need plenty of room to toss the popped corn with the caramel. This popcorn keeps, stored airtight at room temperature, for up to 5 days. But chances are it will be gone long before.

Provided by Melissa Clark

Time 25m

Yield About 13 cups

Number Of Ingredients 7

Ingredients

3 tablespoons virgin coconut oil
3 tablespoons grapeseed oil
1/2 cup popcorn kernels
1 cup coconut palm sugar
6 tablespoons unsalted butter
1 1/4 teaspoons turmeric
1/2 teaspoon kosher salt

Steps:

In a very large Dutch oven or heavy-bottomed stock pot set over medium-high heat, heat both oils and 3 popcorn kernels. When the 3 kernels pop, add the remaining kernels, lower heat to medium-low, and cover almost all the way with a lid, leaving a tiny crack for steam to escape (face crack away from where you are standing).
Cook, shaking occasionally, until popping stops. Transfer popcorn to a large rimmed baking sheet lined with parchment paper.
In the same pot, heat sugar, butter, turmeric and salt over medium heat, stirring, until sugar is melted and starting to bubble. Cook, without stirring, until sugar has reached 235 degrees, 3 to 6 minutes. Remove from heat and stir in popcorn. Transfer popcorn to back to lined baking sheet. Cool, then break into pieces and serve.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 8 grams, Sodium 98 milligrams, Sugar 19 grams, TransFat 0 grams