Ginger-Caramel Corn with Cashews & Cranberries
Fresh ginger adds zing to caramel-coated popcorn, especially when combined with crunchy cashews, coconut ribbons and sweet red cranberries. The ginger-caramel sets up quickly, so work fast when stirring to coat the popcorn evenly.
- 3/4 cup raw coconut*
- 6 cups salted popcorn (remove any unpopped kernels)
- 1/2 cup cashews
- 1/2 cup dried cranberries
- 1 cup plus 2 tablespoons sugar
- 6 tablespoons light corn syrup
- 6 tablespoons unsalted butter, cut up
- 1 tablespoon grated fresh ginger
- 1/8 teaspoon salt
Line large rimmed baking sheet with foil; spray with cooking spray. Heat coconut in medium nonstick skillet over medium heat 1 to 2 minutes or until lightly toasted, stirring frequently.
Combine coconut, popcorn, cashews and cranberries in large bowl that has been lightly sprayed with cooking spray.
Cook sugar, corn syrup, butter and ginger in medium saucepan over medium heat until butter and sugar are melted and mixture comes to a full boil, stirring frequently. Boil, without stirring, 6 to 7 minutes or until mixture is pale golden brown. Remove from heat.
Immediately pour over popcorn mixture, quickly stirring to evenly coat; place on baking sheet. Using two forks, gently spread popcorn mixture over foil; sprinkle with salt. Cool completely; break into pieces. Fill cellophane bags for gift-giving or store up to 1 week in an airtight container.
*Raw coconut is dried coconut that is unsweetened. Unsweetened coconut is most often sold as large flakes (chip coconut) and can be found in the baking or bulk food section of well-stocked grocery stores and health food stores.