Coconut-Raspadura Caramel Popcorn w/ Cashews

Raspadura Caramel Popcorn


Quick Recipe!

I prefer my popcorn warm and if you do too have your caramel ready before you prepare the popcorn.   I must add: that this caramel is a bit wet so be prepared to get sticky sweet and salty fingers!


4-5 Cups of Popped Popcorn
1/3 Cup of some tasty fat (coconut butter/oil, butter, margarine)
1/3 Cupf of Raspadura thick Syrup (how to make it click here) Dark Amber Maple Syrup or Coconut Agave Nectar works well too.
1/2 Cup of Toasted Cashews
1/4 Cup of Toasted Unsweetened Coconut Flakes
Salt to Taste


1. Heat up the syrup in a pan and when it starts boiling turn off the heat and add the fat little by little.
2.  Stir continuously and add a generous pinch of salt.  If the caramel gets too cold, warm it up again in low heat.
3. Once it’s all mixed, add the coconut flakes and cashews.
4.  Stir up, and add in parts the caramel in a big glass bowl along with the popcorn. Make sure you do it in parts to choose the right amount of caramel you want in your popcorn.
5.  Add another pinch of salt to have a more dramatic sweet and salty taste.

1.  Serve immediately and watch out and don’t your tongue!
2.  Add Cayenne Pepper for a Sweet n’ Salty n’ Spicy Caramel PopCorn.

Raspadura Caramel Popcorn

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