Coconut Caramel Popcorn Balls (No Corn Syrup)
So long as you keep a keen eye on your caramel and make sure all of the sugar is dissolved before it comes to a boil, making these popcorn balls is quick and easy to do without corn syrup or any special equipment.
Ingredients
- 75 g (⅓ cup) popcorn kernels
- 300 g (1½ cups) caster sugar (see note 1)
- 50 g (3½ tbsp) virgin coconut oil
- 3 g (½ tsp) coarse salt (see note 2)
- 50 g (½ cup) unsweetened desiccated coconut
Instructions
- Add 1 tbsp of neutral oil to a medium saucepan along with 2 popcorn kernels, Set over high heat and cover. Once both kernels have popped, add the remainder of the popcorn kernels, cover and, shaking the pan, cook until all of the kernels popped. Remove from the heat and transfer the popcorn to a large, heatproof mixing bowl.
- Set a glass of cool water and a clean pastry brush next to the stovetop. Line a baking tray with parchment paper and pour the desiccated coconut into a shallow dish. Set aside for later.
- Add the sugar and 60ml (¼ cup) of cool water to a small saucepan. Set over medium heat and, stirring constantly, dissolve the sugar. It is imperative that the sugar be completely dissolved before the mixture comes to a boil. If you are concerned that the mixture is heating up too quickly, feel free to periodically remove it from the heat to ensure that the sugar is dissolved entirely before it boils.
- Once the sugar is dissolved, bring the mixture up to a boil. As soon as the syrup begins boiling, stop stirring. Dip the pastry brush in the water and use it to wash down the sides of the pot to ensure there are no sugar crystals collecting on the sides.
- Allow the mixture to bubble, swirling the pot occasionally but making sure not to stir, until the colour of the syrup begins to take on a medium amber color - about 10-15 minutes from when the mixture began to boil. Be sure not to walk away, as this can happen very quickly and cook times can vary depending on your stove, etc.
- As soon as the syrup reaches a medium amber colour, remove it from the heat and stir in the coconut oil and salt. It will sputter and foam slightly - do not be alarmed.
- Pour the caramel over the popped popcorn and use a heat-proof spatula to ensure that it evenly coats the popcorn. Allow the mixture to cool for a minute or two - use this time to put on a double layer of disposable gloves to prevent burns.
- Working quickly and using gloved hands, scoop one-sixth of the caramel popcorn (it will be a large handful) and use your hands to form and compress it into a ball.
- Roll the popcorn ball in the coconut and then set it on the prepared baking sheet to set. Repeat with the remaining popcorn. Allow the balls to cool completely before eating - only about 5-10 minutes.
Video
Notes
- I recommend using caster sugar (also known as superfine sugar) rather than granulated sugar as it does dissolve a bit quicker. However, if all you have is granulated, this is not a problem and you will still see success so long as the sugar is completely dissolved before the syrup begins to boil.
- I highly recommend using the salt by weight because the volume of salt can vary from brand to brand. 1 teaspoon of table salt is going to be far more salt by weight than 1 teaspoon of coarse sea salt. For best results, go by weight.
Nutrition
Calories: 364kcal | Carbohydrates: 61g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 198mg | Potassium: 81mg | Fiber: 3g | Sugar: 51g | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Tried this recipe or have questions?Click here to leave a rating and/or comment!
