Coconut Sugar Caramel Corn Recipe (2024)

Um, because it tastes good.

Why? Because it tastes REAL good!

Calorie breakdown: 3 T Coconut Oil 352 3 T Grapeseed Oil 361 1 C Coconut Palm Sugar 775 6 T US Butter 610 Total: 2098 + 210 for the popcorn = 2308Substituting more Coconut oil for the butter increases caloriesto 2193. Remember it makes 13 cups = 178 per cup.But who's counting?It's not like this is an every day meal for one person.Live a little.

Some eat for pleasure and don't keep track of calories, or care about carbohydrates, fats or anything else other than taste and aroma.

Or approximately 177 calories per 1 cup serving. It’s a lovely treat. Relax and enjoy a cup ( not the whole batch).

Because you want caramel corn.

Brittle and popcorn are two completely different things. One does not stand in for the other. Why would I make brittle if I want caramel covered popcorn?

Grapeseed oil is my go-to for cooking. Almost as good as avacado oil, but way cheaper. I even use it for home made mayonnaise for it's nice, neutral flavour.

you can use grapeseed for any and all recipes calling for high smoke point oil.(I even like it better than olive oil in my salad dressing - less intense flavor, but I want to taste a tomato, not olive oil).

Grape seed oil is just another flavorless oil with a high smoke point, much like canola oil. Some people are sensitive to one or the other so both options are available to use. I used 1/4 grape seed oil and the recipe turned out perfect and not dripping wet with fat. Added peanuts and gave half the batch to my ravenous nephews.

No coconut oil so I substituted canola in its place. Also added some salted peanuts with the popcorn. It's quite tasty and my husband and I enjoyed it more than the maple pecan caramel corn I had made previously.

I have made this recipe multiple times according to the directions but although addictive, I always feel rather sickened by all of the oil. This time I reduced the amount of oil - 2 tablespoons of each type instead of 3, and I reduced the butter to 4 tablespoons instead of 6 and the recipe was still as addictive. In fact I preferred it as it didn't seem as overwhelmingly heavy. I may try to reduce it a tad more to see what happens.

My husband and I made this for Christmas presents for our adult friends. So yummie! Turned out perfect. We doubled the recipe and got about 20 oz, filling five dollar-store holiday cellophane bags. The only thing I did different was that I used an air popper, much easier.

This turned out so well that it is hard to stop eating it!

I didn't have grape seed oil so I used sunflower and coconut oils. I used a stove top cranked popper which worked beautifully. Watch the sugar/butter mixture carefully as it does cook rather quickly - 3.5 minutes was all it took for it to reach the desired temperature. The results were incredible. The popcorn is addictive so give it away before you end up eating it all. That's what I did! I highly recommend this recipe.

This recipe is awful. I followed it to the letter and used a candy thermometer too. Smoke alarms going off and everything was super burned. Took forever and outcome was deeply disappointing

What brand of popcorn do you prefer?

Really?? Don’t like the calories. Don’t cook/eat. I used some grated fresh turmeric. Grows wild in my garden.

Any substitute for grapeseed oil? I'd hate to buy a whole bottle just to use a few tablespoons.

just made this...reduced the oil I popped the corn in (2 1/2 T each of coconut oil and avocado oil). Used butter flavored coconut oil for the caramel, but less (5 T). I forgot the part of the recipe that said not to stir the mixture so that plus different texture of coconut oil vs butter may have made my caramel not so runny. End result: caramel not as evenly distributed as it may have been with butter but still yummy and the turmeric colored the kernels beautifully.