Extra Crunchy Cocoa-Caramel Corn

Extra Crunchy Cocoa-Caramel Corn

4

1 tablespoon coconut oil, or other vegetable oil

½ cup unpopped popcorn kernels

½ cup maple syrup

½ cup sugar

12 ounces butter

1 teaspoon Frangelico, or vanilla extract

¼ teaspoon baking soda

½-1 teaspoon sea salt

1½ teaspoons unsweetened cocoa powder

Heat your oven to 325°F. Line two cookie sheets with parchment paper, and spray with cooking oil.

In a large pot, melt the coconut oil over medium heat. Add three popcorn kernels and cover the pot. 

When all three kernels pop, add the rest of the popcorn, cover the pot, and pop the corn, shaking the pot every 30 seconds or so.


When the kernels have stopped popping, empty the popcorn into a large bowl and set aside. 

Place the maple syrup and the sugar into a large sauce pan and stir to combine. Heat the mixture over medium high heat until the sugar is melted, stirring occasionally. 


Cook the sugars until they are dark, and just starting to smell barely burnt. Stir in the butter and allow it to melt completely. Remove the pan from the heat and immediately stir in the Frangelico, baking soda, cocoa powder, and salt. Stir until the mixture stops bubbling, then pour it over the popcorn. Toss the popcorn while you do this. You might ask someone to help you.

 

Divide the caramel corn between the two cookie sheets and spread it out as best you can. Bake the popcorn for ½ hour, rotating the cookie sheets once. 


Remove the sheets from the oven, and break up the popcorn into a bowl. 

For later use, store the caramel corn in an airtight container. 

From Issue

No. 03 / Winter 2018

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 17 / Summer 2021

No. 17 / Summer 2021

Recent Recipes

The Italian on the Beach

The Italian on the Beach

The Spritz-Oh

The Spritz-Oh

The Honey Don’t… 
Forget Your Mask

The Honey Don’t…
Forget Your Mask

The Tongue Wiggler

The Tongue Wiggler

Cape Air Flight to P-Town

Cape Air Flight to P-Town

The Barrens

The Barrens

Homemade Sweet Vermouth

Homemade Sweet Vermouth

Oysters with Cucumber Radish Mignonette

Oysters with Cucumber Radish Mignonette

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Lobster, Asparagus, and Daikon Summer Rolls with Orange, Sesame, and Chile Dipping Sauce

Fresh Corn Salad with Peas and Herbs

Fresh Corn Salad with Peas and Herbs

Strawberry Bruschetta with Ricotta and Arugula

Strawberry Bruschetta with Ricotta and Arugula

Young Carrots with Lemon, Thyme, and Olive Oil

Young Carrots with Lemon, Thyme, and Olive Oil

Recent eM Blog Posts

1/4