Happy Fourth of July, everyone!!
I hope everyone has a super fun and super safe holiday.
What with the blaring sun, the extreme heat, the mayo-laden macaroni salad and the sparklers and Piccolo Pete’s, there are several ways this holiday could technically go awry.
Usually, my family keeps things low-key. In fact, usually, our summer’s are totally low-key.
We aren’t the partying/travelling/adventurous family at all. And usually, for the Fourth, we like staying inside with the AC hanging out with our dogs, who dislike fireworks.
For this, we’ll probably pop in a movie or The Simpsons, which, fun fact, we are die-hard fans of.
And after a day full of stuffing our face of rich BBQ fare, an apple pie (which I’m so stoked about) and beer, our late-night/movie snack begs for some popcorn. But you know me–I don’t do the plain jane popcorn around these parts. I want something unique and tasty, light yet sweet, and with a twist, of course.
Enter: Caramel Coconut Marshmallow Popcorn.
This stuff’s so good. Gooey, sticky and chewy. Perfect for eating handful after handful, if you ask me. When I saw it on Nikki’s blog, Chef in Training, I knew I had to make it… but with one of my fave ingredients: toasted coconut. The results? Super good!
I’m pretty sure this is how the forefathers would have wanted you to eat your popcorn.
Caramel Coconut Marshmallow Popcorn *inspired by Nikki’s recipe, HERE
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.**
Have a wonderful and safe Fourth of July, everyone!! And thanks to our awesome forefathers and the people who continue to defend us and our beautiful, awesome country!