Popcorn With Coconut Flakes And Mustard Seed Recipes

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COCONUT CURRY POPCORN



Coconut Curry Popcorn image

Savory spices and toasted coconut -- reminiscent of your favorite curry -- make this snack hard to resist.

Provided by Food Network Kitchen

Time 25m

Yield about 12 cups

Number Of Ingredients 12

1 cup sweetened shredded coconut
1 stick (8 tablespoons) unsalted butter, diced
1/2 teaspoon whole brown mustard seeds
1/4 teaspoon ground coriander
1/4 teaspoon hot smoked paprika
1/4 teaspoon ground turmeric
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
1/8 teaspoon onion powder
2 tablespoons vegetable oil
1/2 cup popcorn kernels
Kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the shredded coconut in a rimmed baking sheet and bake, tossing halfway through, until golden brown and toasted, about 8 minutes. Set aside to cool.
  • Meanwhile, melt the butter in a small saucepan and add the mustard seeds, coriander, paprika, turmeric, garlic powder, ginger and onion powder. Cook until the butter becomes fragrant and the spices are no longer raw, about 1 minute. Turn off the heat.
  • Preheat the vegetable oil in a large pot over medium heat until the oil shimmers. Add the popcorn kernels and stir to evenly coat, then cover the pot. Cook, shaking the pot occasionally, until the popping subsides, about 5 minutes.
  • Pour the popcorn into a large bowl, drizzle with the spiced butter and sprinkle with 1 teaspoon salt. Add the toasted coconut and toss until all the components are evenly dispersed. Serve warm.

POPCORN WITH COCONUT FLAKES AND MUSTARD SEED



Popcorn with Coconut Flakes and Mustard Seed image

Provided by Kim Severson

Categories     quick, side dish

Time 15m

Yield 8 cups

Number Of Ingredients 5

1 1/2 cups unsweetened coconut flakes
3/4 teaspoon kosher salt
4 tablespoons coconut oil
1/2 cup popcorn kernels
2 tablespoons black mustard seeds

Steps:

  • In a large pot over medium heat, toast the coconut flakes and 1/4 teaspoon salt until the coconut is golden, about 3 to 4 minutes. Transfer to a small bowl.
  • Add 2 tablespoons oil to the pot and stir in the popcorn and cover pot. After a few minutes, the popcorn will begin to pop vigorously. When the popping begins to slow and several seconds pass between pops, pour the popcorn into a large bowl.
  • In a small skillet over medium heat, add the remaining 2 tablespoons oil and mustard seeds. Toast seeds until they begin to pop, about 2 minutes.
  • Season the popcorn with the remaining 1/2 teaspoon salt; sprinkle with coconut flakes and the mustard seed oil and seeds. Toss gently to combine.

COCONUT-CARMEL POPCORN



Coconut-Carmel Popcorn image

Crackly sea salt, dark-brown sugar, and tropical coconut flakes are a stellar combo in this cocktail-hour popcorn; stay with the island theme by shaking up a passion-fruit mojito to go with this sweet-and-salty snack.

Provided by Shira Bocar

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h45m

Yield Makes 8 cups

Number Of Ingredients 8

3 tablespoons extra-virgin coconut oil
1/2 cup popcorn kernels
1 1/2 cups unsweetened coconut flakes
1 cup packed dark-brown sugar
1 stick unsalted butter, cut into pieces
1/4 cup light corn syrup
1/2 teaspoon pure vanilla extract
1 teaspoon fleur de sel

Steps:

  • Preheat oven to 250°F. Line a rimmed baking sheet with parchment. Heat oil and 3 popcorn kernels in a large, heavy pot over medium-high until kernels have popped. Add remaining kernels; swirl to coat in oil.
  • Cover pot and remove from heat 30 seconds. Return to heat and cook, covered, until popping slows, 2 to 3 minutes. Immediately transfer popcorn to a large heatproof bowl; stir in coconut.
  • In a saucepan, bring brown sugar, butter, and corn syrup to a boil over medium-high heat. Cook until slightly thickened, 3 minutes. Remove from heat; stir in vanilla. Pour over popcorn, stirring to coat. Transfer mixture to prepared baking sheet, spreading in an even layer.
  • Sprinkle with salt and bake, stirring occasionally, until popcorn is just golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Caramel popcorn can be stored in an airtight container at room temperature up to 3 days.

BANANA COCONUT POPCORN BARS RECIPE BY TASTY



Banana Coconut Popcorn Bars Recipe by Tasty image

A poppin' new twist on the classic crispy rice treat! When cooking the honey and brown sugar mixture, make sure you stir frequently to avoid burning, and feel free to get creative with your favorite mix-ins. These make for a perfect game-day snack with plenty of sweet and savory surprises.

Provided by Betsy Carter

Categories     Snacks

Time 1h15m

Yield 12 bars

Number Of Ingredients 8

6 cups popcorn, crushed
3 cups brown rice, puffed
2 cups banana chips, roughly chopped, plus more for topping
1 cup toasted coconut flakes
2 tablespoons black sesame seeds, plus more for topping
¾ cup honey
1 cup brown sugar
¼ teaspoon kosher salt

Steps:

  • Line a 9x13-inch (22 x 33 cm) baking dish with parchment paper.
  • In a large bowl, mix together the popcorn, puffed rice, chopped banana chips, coconut flakes, and sesame seeds.
  • In a small pot over medium-high heat, combine the honey, brown sugar, and salt. Cook until the brown sugar dissolves, stirring frequently to avoid burning, 2-3 minutes. Let the mixture to come to a low boil for 1-2 minutes, stirring constantly, then remove the pot from the heat.
  • Pour the honey and brown sugar mixture over the popcorn mixture. Using a rubber spatula, stir until the dry ingredients are well coated and beginning to stick together.
  • Transfer the mixture to the prepared baking dish. Using lightly moistened hands, press the mixture into the baking dish in an even layer.
  • Top with more sesame seeds and banana chips.
  • Set aside in a cool place for 1 hour to set, then cut into 12 bars.
  • Enjoy!

Nutrition Facts : Calories 696 calories, Carbohydrate 141 grams, Fat 9 grams, Fiber 13 grams, Protein 13 grams, Sugar 41 grams

NOT-TOO-SWEET WOK-POPPED COCONUT KETTLE CORN



Not-Too-Sweet Wok-Popped Coconut Kettle Corn image

I'm usually not a big fan of sweet kettle corn, but I wanted to make a moderately sweet version because some people love it and it is nice to be able to offer a sweet snack for the holidays. I realized after testing this recipe that I do like kettle corn if it isn't too sweet. The trick to not burning the sugar when you make kettle corn is to add the sugar off the heat at the end of popping. The wok will be hot enough to caramelize it.

Provided by Martha Rose Shulman

Categories     easy, quick, appetizer

Time 5m

Yield About 12 cups popcorn

Number Of Ingredients 4

2 tablespoons coconut oil
6 tablespoons popcorn
2 tablespoons raw brown sugar
Kosher salt to taste

Steps:

  • Place the coconut oil in a 14-inch lidded wok over medium heat. When the coconut oil melts add a few kernels of popcorn and cover. When you hear a kernel pop, quickly lift the lid and pour in all of the popcorn. Cover, turn the heat to medium-low, and cook, shaking the wok constantly, until you no longer hear the kernels popping against the lid. Turn off the heat, uncover and add the sugar and salt. Cover again and shake the wok vigorously for 30 seconds to a minute. Transfer the popcorn to a bowl, and if there is any caramelized sugar on the bottom of the wok scrape it out. Stir or toss the popcorn to distribute the caramelized bits throughout, and serve.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 12 grams, Sodium 56 milligrams, Sugar 9 grams

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