For best results, use fresh popcorn. Stale popcorn will result in a less crispy final product. To toast the almonds and coconut, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning. Store the cooled popcorn in an airtight container at room temperature for up to a week. Feel free to experiment with other nuts, such as pecans or walnuts, or add a pinch of cayenne pepper for a spicy kick. If you don't have time to toast the coconut and almonds, you can add them without toasting, but the toasted flavor really enhances the overall taste.
Chocolaty Caramel-Nut Popcorn
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PREP TIME15 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 25 mins
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SERVING4 People
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VIEWS57
Elevate your popcorn game with this decadent treat! Toasted coconut and crunchy almonds mingle with rich chocolate, all enrobed in a luscious homemade caramel. Perfect for movie nights or a delightful homemade gift.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate133 g
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Cholesterol61 mg
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Fiber11 g
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Protein12 g
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Saturated Fat28 g
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Sodium1387 mg
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Sugar81 g
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Fat64 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 250 degrees F (120 degrees C). (5 minutes)
02 Step
Recipe View 10 mins Pop the popcorn according to package directions. Remove any unpopped kernels and pour popcorn into an extra-large bowl. (10 minutes)
03 Step
Recipe View 10 mins In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, salt, and corn syrup until well combined. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 5 minutes, stirring constantly to prevent burning. (10 minutes)
04 Step
Recipe View 2 mins Remove the saucepan from the heat and carefully stir in the vanilla extract and baking soda. The mixture will bubble up slightly. (2 minutes)
05 Step
Recipe View 5 mins Pour the caramel mixture evenly over the popcorn, and gently fold to coat all the kernels. Add the chocolate chips and toasted almonds, and stir until everything is evenly distributed. (5 minutes)
06 Step
Recipe View 5 mins Divide the mixture between two large, rimmed baking sheets. Sprinkle evenly with the toasted shredded coconut. (3 minutes)
07 Step
Recipe View 1 hrs Bake in the preheated oven for 1 hour, stirring every 15 minutes to ensure even caramelization. (60 minutes)
08 Step
Recipe View 1 hrs Remove from oven and let cool completely on the baking sheets before breaking into pieces. (60 minutes)
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RECIPE REVIEWS
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Sedrick Rempelsmitham
May 17, 2025I made this for a holiday party and it was a huge hit! Everyone raved about it.
Guadalupe Greenholt
Apr 26, 2025This recipe is amazing! The caramel is so rich and the combination of chocolate, nuts, and coconut is perfect.
Alexane Erdman
Mar 2, 2025I added a little bit of sea salt on top after it cooled, and it was even better!
Adriel Schinner
Dec 5, 2024The instructions were easy to follow, and the popcorn turned out perfectly. I will definitely be making this again.
Celia Ritchie
Nov 15, 2024Be careful not to burn the caramel! Stirring constantly is key.