Peanut Coconut Caramel Corn
I have given up cookies because this is so freaking delicious.
3 cups unsweetened coconut, toasted in the oven
1.5 cups popcorn
4 cups peanuts
.025 cup coconut milk
0.25 cup dark brown sugar
1 teaspoon kosher salt
4 cups dark brown sugar
1 pound butter
1 cup light corn syrup
1 tablespoon kosher salt
1 teaspoon baking soda
Preheat oven 250 degrees
Toast the coconut in oven, about 15 minutes. Pop the corn. Oil a roasting pan with spray and dump the popcorn into the pan to cool. Try to remove all unpopped kernels.
In a deep skillet candy the peanuts with coconut milk, brown sugar and salt. Stir constantly over medium heat for about 8 minutes. Cool.
In a dutch oven combine brown sugar, butter and corn syrup. Have the salt and baking soda ready to drop into the hot sugar. Boil to 255 degrees. Stir in the salt and baking soda. Do it quickly. Pour over the popcorn. Quickly add the coconut and the peanuts. Stir until all the popcorn is coated.
Bake for an hour removing every 20 minutes to stir. Allow to cool. Makes 8 11 ounce bags.
In 2014 I did the recipe 4 times. 5 pounds of peanuts (bought at the Asian grocery), 8 bags of brown sugar, 4 pounds of butter.