Caramelized Coconut Chips from Well Fed cookbook, p 153.
This was pretty yummy and quick. It is quite salty, just like popcorn. I may use less salt and more cinnamon next time to see if it is more of a sweet treat next time. I was satisfied after a few bites too, there is more than half of it left.
I used peanut oil, but I wonder if it would work with butter instead. I tried adding salt to the oil before popping began, but I don't think it distributed over the popcorn at all. Salting afterward seems the better way to me. A full 1/3 cup of kernels will barely fit in a 3 qt sauce pan. I used just under a 1/3 cup. My saucepan is tri-ply stainless. Not sure if that makes a difference. Nothing burned and it was delicious.
This blog is meant to keep track of what I cook and what I think about it.
There is a rating system built in to the labels on each post. Each recipe is rated from -5 to 5, where 0 is neutral, -5 is super nasty and 5 is heavenly. These ratings are usually based on what DH (the dear husband whose initials happen to also be DH).
In the recipe cases where DH and I disagree, I have added a second rating with my own initials after it. Generally I am more critical of the food I cook than DH is, so my separate ratings are almost always lower.
Some helpful labels:
quick: little or no preparation.
superfast: literally no preparation other than assembly/heating. This tag is used for recipes that can be prepared on the spot, often using some canned food.
rotation: this tag is used for recipes I'd like to make frequently.