Happy Valentine’s Day, pals!
I made you something sweet if you’re madly in love. Spicy if you’ve been a busy — wink — lady or gentleman. Crunchy if you’ve weathered a romantic storm or two and need a treat. Tart and fruity, if you are like me and have no problem enjoying a fine single-life Saturday like any other fine single-life Saturday.
Oh, and vegan, if you’re well, vegan. Animal welfare is hella romantic if you ask me. (Then again, I say the same about beef heart. Multitudes!)
Coconut oil is my favorite corn-popping oil, so this is really just a souped-up version of that, with added lushness from coconut cream. That’s the thick stuff that rises to the top in a can of coconut milk if you refrigerate it, and Trader Joe’s has taken to selling it on its own, because TJ is in the business of making my wildest dreams come true.
Speaking of TJ’s, that’s also where you can find freeze-dried raspberries. Target has them, too, and they’re fantastic: crunchy, full of tart flavor, and available out of season (obviously).
There isn’t a ton of coconut flavor in here (because hello there, chipotle), so you could just as easily use butter and cream if that’s your jam.
I think this might be my new favorite thing, and the ideas keep rolling in. Orange zest, cardamom, pistachio caramel corn. Shredded coconut and candied ginger caramel corn. Miso and black sesame caramel corn, with dried ramen bits for good measure? Yes we can. We’re a bunch of mad scientists.
(Please make those, because I’m too harebrained for that kind of follow-through.)
However you celebrate, I hope your Saturday treats you right. I’ll be strolling to the farmer’s market with a cappuccino to buy all the rhubarb I can carry and I’m pretty sure it’s going to be swell.
- 3/4 cup plus 2 tablespoons coconut oil, divided
- 1/2 cup popping corn
- 3/4 cup granulated sugar
- 1/2 cup coconut cream (available at Trader Joe's; you may also refrigerate a can of full-fat coconut milk and skim off the thick, rich stuff that gathers at the top)
- 1 teaspoon dried chipotle powder
- Pinch salt
- 1 package (about 1 cup) freeze-dried raspberries, available at Trader Joe's or Target
- Preheat oven to 300 F and prepare two large cookie sheets by lining with parchment paper.
- Heat up 2 tablespoons coconut oil in a large pot over medium-high heat. Add popcorn, cover, and pop the corn, shaking pot occasionally. Remove from heat and transfer to a large bowl.
- Meanwhile, heat up the remaining 3/4 cup of coconut oil, granulated sugar, coconut cream, chipotle powder, and salt in a medium saucepan over medium-high heat. Cook until mixture is thick and bubbly, and measures around 225 F on a candy thermometer (this doesn't take long).
- Pour hot caramel over the popcorn and toss gently with a rubber spatula to coat well. Spoon popcorn onto prepared baking sheets and spread it out. Leave excess caramel sauce in the bowl. Bake for 30 minutes, stirring every 10 minutes. In the last 5 minutes of baking, stir in the freeze-dried raspberries, along with some extra caramel sauce if pan is dry.
- Transfer popcorn to a large sheet of parchment paper and cool completely before serving. Makes about 12 cups.
This looks like the stuff that dreams are made of oh my god.
I could devour like 38472897349823 handfuls of this!
Consuelo | Honey & Figs recently posted…Cranberry Vanilla Marbled Cake
Me too! I usually share the goods I make here, but this was 100% devoured by me. No regrets.
Girl. These flavors. Your pictures. The use of freeze-dried fruit!! I am swooning over everything. I just might take you up on your challenge, because orange/pistachio/cardamom caramel corn also sounds so dreamy.
PS Don’t think I didn’t notice that sly Whitman reference you snuck in there. #whenenglishmajorswritefoodblogs
Elizabeth @ SugarHero.com recently posted…Strawberries and Cream Layer Cake
It does sound good, doesn’t it? Why don’t we have 50 hours in every day to chase our wildest food dreams?
P.S. 😉
MISO AND BLACK SESAME CARAMEL CORN – girl you have all the best ideas. but maybe I should make a practice batch with this raspberry chipotle caramel corn combo…since you went to all the trouble of already figuring it all out. plus, YUMMY.
Joanne recently posted…Za’atar Eggs Benedict
Thanks woman! I say, dooooo it. I think you’ll like it.
I have such a weakness for caramel corn, but we’re so plane jane when it comes down to it! We pretty much stick with my grandma’s recipe, and that’s it. I think I might have a riot on my hands if I stuck things like – gasp – dried fruit in there!!! Hmmm. . . . actually, this would be the equivalent of licking it all so no one else would eat it. It would be all mine. I think we’re on to something here. . . . 😉
PS – I can’t remember if I told you this already or not, but a dear dear friend of mine ended up in Miami a couple of weeks ago and we spent the evening out, eating biscuits and strawberry jam, frog legs (a first for us both), ribs, and fried green tomatoes. . . . It was so fun. And is it weird that because of her Portland stomping grounds, it made me think of you too??? Some day, I think we must gather for food together.
sara {home is where the cookies are} recently posted…On {not} Casting Stones. . .
This stuff looks downright dangerous…and by dangerous I mean I would be at high risk for eating much more than necessary. And your photos are stunning!
Amanda @ Once Upon a Recipe recently posted…Overnight Oats!