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Tropical Popcorn

Course Snack
Cuisine American
Keyword baked popcorn snack mix, coconut caramel popcorn, dried fruit popcorn, tropical popcorn
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
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

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.