Coconut Caramel Corn - NumsTheWord

Coconut Caramel Corn

Coconut Caramel Corn is made with coconut oil and tastes amazing.  Simple, delicious and yet subtle coconut flavor add a layer of deliciousness to this caramel corn that everyone will love!

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Coconut Caramel Corn
Coconut Caramel Corn
Coconut Caramel Corn
Coconut Caramel Corn

This Coconut Caramel Corn get’s 100% of it’s coconut flavoring from coconut oil and it is DELICIOUS!! Not to mention healthier than regular caramel corn.  

Ok, let’s be real.  Caramel corn is no where near the “healthy” list of food items. But coconut oil does have health benefits and may people believe in eating it every day.

So why not make this and get your daily dose of coconut oil from this Coconut Caramel Corn!

Now I will warn you that you want to be careful on which coconut oil you buy.  MOST have the scent and flavor of coconut.  However some are flavor and scent free, giving you the health benefits without the flavor.

This Coconut Caramel Corn will only be “coconut” from the coconut oil, so don’t skimp and use the flavorless kind.

Now that you know what coconut oil to buy, I must tell you that this recipe was a bit of a beast to create.  

I think I ended up making about 10 batches in total, trying to get the perfect ratio down.  


Coconut Caramel Corn


I tried making this Coconut Caramel Corn with a kettle corn popcorn base and that turned out too sweet. Then I tried with buttered popcorn and that was a bit of an off flavor. I then tried with Natural popped popcorn, flavor free, and that was the trick to getting the best coconut flavor.

However that wasn’t all the experimenting I did.

We experimented with brown sugar ratios, coconut oil ratios and baking soda ratios and of course do I add cream of tartar or not? So many variables.  But in the end we loved it.  SOOO good. Thank you to our countless taste testers and critiques as we kept tweaking and trying this recipe out.  

It’s always nice to have a few friends around who are willing to try my experiments as well as take my reject batches!

My kids especially loved this Coconut Caramel Corn!  I was quite surprised as I fully expected them to reject it for the coconut flavor and yet they begged for more!

If you don’t know this already, one of my all time weaknesses is Caramel Corn.  

I am a complete sucker for it and anytime I see it being sold, I have to try it. Sometimes I love it, other times it’s a let down but I ALWAYS try it.  


Coconut Caramel Corn


And because I love it so much I don’t make it very often.  

The trick to not gaining copious amounts of weight is to limit how often I make the absolute favorite recipes.  

I have ZERO self control and tend to eat far too much of my favorite treats, so I limit making my favorites. 

It also doesn’t help that my husband isn’t much of a sweets guy (he’s a salty kind of guy) and so it’s up to me to make sure the good stuff doesn’t go to waste.  

It’s a tough life, but someone’s go to do it!

I will warn you though, that because it’s coconut oil that it will leave a residue in your pan.  Don’t worry, it’s oil and washes off instantly. However unlike buttered Caramel Corn, you’ll notice it more.  

If you love coconut, want to add a little coconut oil to your life and have a weakness for caramel corn, then give this a try.


Coconut Caramel Corn


Oh yea!  Leave a comment below and tell me how you pronounce this!  I’ve got a debate going on with someone on how to say it.  

Do you say Car-mul Corn or Care-a-mel Corn?  Can’t wait to read your responses!

Coconut Caramel Corn

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 20 Servings


  • 2 bags white, non buttered popcorn (8 cups)
  • 2 cups light brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup coconut oil - make sure it is flavored & scented coconut oil. This is what will give you the natural coconut flavor.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt


  1. Preheat oven to 200*F
  2. In a pot, mix brown sugar, corn syrup and coconut oil. Bring to a boil and cook for 5 minutes.
  3. Remove from heat. Add baking soda, cream of tartar and salt. Mix well.
  4. Pour over the popcorn and carefully mix.
  5. Pour caramel popcorn in a deep dish roasting pan and bake for 40 minutes, stirring after 20 minutes.
  6. Remove from oven and stir for 3 - 5 minutes or until popcorn cools. This will prevent the popcorn from clumping.


Store popcorn in an airtight container for up to 5 days.




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