Caramel Coconut Marshmellow Popcorn
About 8 cups plain popcorn, popped
1/2 cup butter
1 cup brown sugar
2 Tbsp corn syrup
1/2 tsp vanilla
About 1/2 bag miniature marshmallows
1-2 cups shredded coconut, toasted*
1. Line a clean, flat work space with wax paper. Then, in a medium saucepan, melt together the butter, brown sugar, corn syrup and vanilla, stirring constantly, until bubbling and melted. Stir in the marshmallows until melted and smooth.
2. In a large bowl filled with the popcorn, pour the mixture over the popcorn and gently toss to coat thoroughly. Spread the mixture evenly onto the wax-paper and immediately sprinkle with toasted coconut.
3. Allow the mixture to set for about 20-30 minutes before eating. The mixture will remain sticky and more “wet” than traditional caramel corn, but the popcorn will still retain that crunch. (Think of the gooeiness of rice krispies as you pour them into the pan–that’s what this is like). Store this mixture airtight for up to 1 day for best freshness.
**Note: to toast coconut, place coconut in an even layer on a rimmed, foil-lined baking sheet. Bake at 300 for 5 minutes, stir, then bake for another 3-4 minutes, stir, and continue baking & checking FREQUENTLY to prevent burning. Toasted coconut is light golden brown in color, burns quickly, and the best indicator is your nose! If you smell it, it’s usually done.**