Coconut & Sugarcane Syrup Pop Corn

Are you in the mood for some pop with the weekend arrival?

I am sure you are super happy to see Friday came along… Ouff what a week!!! You deserve a break … and what more can you hope for, but to sit yourself in your favorite couch, turn on the TV, and make it a movie night.

No fuss. No commotion. Just the serenity of your living room, a bowl of gourmet pop corn… and PLAY!

This deliciously sweet caramelized pop corn made with shredded roasted coconut flakes and divinely sweet raw sugarcane syrup full of aromas, will make the worst one-star rated movie more than just watchable. But I recommend choosing a good one still … remember you deserve a break, not one of these flop attempts at a blockbuster hit! If nothing good is available, a good classic always does it. What type of movie goer are you ?

– The Godfather? for a dramatic night with the mob.

– Cassablanca? for a romance only to be relived.

– Fast and the Furious? with a need for adrenaline at all times.

Or just There’s something about Mary for a good laugh?

Whatever it is that rocks your boat, you need pop corn for your movie night!

So, here we go again with the pop corn trilogy I promised you. First we started off with the delicious Choco Passion Pop Corn, and now we are switching to the Coconut & Sugarcane Syrup Pop Corn.

Enjoy!


Ingredients
1/3 cup oil
1/4 cup pop corn
Will yield about 24 cups of pop corn
Coconut & Sugarcane Syrup Pop Corn ingredients
16 cups of pop corn
2/3 cup sugar cane syrup
2 tsp ginger powder
2 tbsp orange liqueur
1 cup Shredded roasted coconut flakes (learn how to make it from my previous post of Coconut Martini Cocktail)

Start by prepping your pop corn.

In a large pot, put your oil to heat over medium high heat. Drop one corn kernel in the oil to check if hot. It it boils then you are ready to drop in your corn.

Coat all the corns kernels. Cover your pot, and let it pop, making sure not to burn any. (you will know it’s ready when the popping slows down. Better have a few corn kernels un-popped, then burnt pop corn). Set it aside the 16 cups you will need for this recipe.

While your pop corn in popping, start mixing your orange liqueur with the sugarcane syrup and preheat your oven at 200° F.

In a small sauce pan, add the mix on low heat and add in your ginger powder. Let them boil to a thicker syrup, mixing it regularly. Let it cool for a few minutes.

In a large mixing bowl, put your 16 cups of pop corn, and pour over with a spatula or wooden spoon your syrup mix, stirring it evenly, ensuring that all your pop corn is covered. Now sprinkle all over it the coconut flakes mixing it well to coat all the pieces.

Then spread the caramelized popcorn over a large parchment paper lined baking sheet and stick it into the oven or about 10 minutes to allow the sugarcane syrup and orange liqueur mix to caramelize further on the pop corn. This will get your pop corn to be crispier.

Remove from heat and let it set for a few hours until dry.

If preserving, it is better to keep your Pop Corn in an airtight container in a cool dry place and recycle those metallic cracker boxes which are perfect for keeping it crisp for not more than 2 days though, as fresh pop corn is always best.

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2 comments on “Coconut & Sugarcane Syrup Pop Corn

  1. I love your blog! So beautifully styled and your recipes look amazing! Can’t wait to try.

    • Thank you Liz! Glad to know you’re enjoying my blog. Keep on reading and experimenting. Happy cooking!

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