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Coconut Curry Caramel Corn Recipe

Coconut Curry Caramel Corn Recipe


  • 4 Cups Brown Sugar  + 4 Tablespoons for candied peanuts

  • 2 Cups Butter

  • 1 Cup Corn Syrupcoconut curry caramel corn

  • 2 Teaspoons Salt

  • 1 Teaspoon Baking Soda

  • 3 Teaspoons Vanilla

  • Curry Spice mixture- see recipe below


  • 1 small bag (approx 2 cups) Toasted Shredded Sweetened Coconut


  • 2 Cups Roasted peanuts
  • 4 Tablespoons Coconut Milk
  • Lime zest from 1 lime
  • 6 Quarts Popped Popcorn ( fill 2 large roasting pans)


  1. Preheat oven to 250 degrees F.
  2. Spread the Coconut on a cookie sheet and toast in the oven until evenly light brown.
  3. Combine peanuts, coconut milk, 4 tablespoons of brown sugar and 1 tablespoon of curry spice mixture in a bowl.
  4.  Transfer peanut mixture to non-stick hot skillet and caramelize them for about 5 min.  Be careful not burn them.  Cool them on cookie sheet when done.
  5. Pop corn and remove any unpopped kernels.
  6.  Transfer to buttered roasting pan. 
  7. Dust each batch of popcorn lightly with salt and Curry Spice Mix.
  8. Break up the peanuts and add them along with the toasted coconut to the popcorn.
  9. Zest the lime over the popcorn and toss.
  10. Once popcorn is finished-begin caramel.
  11. In a medium saucepan over medium heat, melt butter, stir in brown sugar, corn syrup and salt.  Bring to a boil, stirring constantly. Boil without stirring 4 minutes, or until it reaches 255 degrees on a candy thermometer.
  12.  Remove from heat and stir in soda and vanilla, and 4 tablespoons of the Curry Spice Mix.
  13. Pour in a  stream over popcorn, stirring to coat.
  14. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Sprinkle lightly with sea salt , each time you stir.  Remove from oven and let cool completely before breaking into pieces. It will keep about a week in a sealed container, but it won’t last that long.
  15. ENJOY!


Curry Spice Mix

1 Tablespoon Curry Powder

1 Tablespoon Garam Masala

1 Tablespoon Cumin Seed

1 Tablespoon Cinnamon

1 Tablespoon Mustard Seed

1 Tablespoon Tumeric

1 Tablespoon Cardamom

1 Tablespoon Paprika

1 Tablespoon Ground Nutmeg or Ground Mace

Combine spices in a bowl then transfer to a skillet and toast until they are fragrant.  Save unused portion for your next batch!

This recipe adapted from a Susan Fenniger recipe.

More Caramel Corn Recipes from Kathy Schowe:

Pumpkin Caramel Corn Recipe

Halloween Killer Carmel Corn Recipe


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