Tropical Popcorn
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A baked popcorn snack coated in a coconut caramel syrup and mixed with toasted coconut, dates, dried pineapple and banana chips. Cool it fully, then store it airtight.
Ingredients
- 1/4 cup butter
- 1/4 cup dark corn syrup
- 1/4 cup cream of coconut
- 1 cup brown sugar
- 1/2 cup popped corn
- 1 cup toasted coconut
- 1/2 cup chopped dates
- 1/2 cup dried pineapple pieces
- 1/2 cup dried banana chips
Equipment
- saucepan
- mixing bowl
- baking sheet
Directions
- Heat the oven to 300°F.
- In a heavy saucepan, stir together the butter, dark corn syrup, cream of coconut, and brown sugar.
- Bring to a boil over moderate heat and boil for 2 minutes.
- In a large bowl, put the popped corn, toasted coconut, dates, dried pineapple, and banana chips.
- Pour the hot syrup over the top and stir until evenly coated.
- Spread in a baking pan.
- Bake for 30 minutes at 300°F.
- Let cool completely before serving or storing.
Notes
Airtight at room temperature up to 1 week; in a warm kitchen refrigerate up to 3 to 4 days.
Nutrition
Serving: 127g | Calories: 409kcal | Carbohydrates: 71g | Protein: 1.6g | Fat: 16g | Saturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 125mg | Potassium: 300mg | Fiber: 3.6g | Sugar: 63g | Vitamin A: 256IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 0.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 servings; dark corn syrup counted as light corn syrup, cream of coconut counted as coconut cream, popped corn counted as air-popped popcorn, toasted coconut counted as sweetened flaked coconut. Brands and portions vary, so use it only as an approximation.