Caramel Popcorn with Lime and Coconut

  • Preparation 10 MIN
    Cooking 10 MIN
    Cooling 30 MIN
  • Servings 1
  • Makes 10 cups (2.5 litres)



  1. Line a baking sheet with a silicone mat or parchment paper.
  2. In a large pot over high heat, bring the sugar, water and corn syrup to a boil. Cook, without stirring, until the mixture is golden. Remove from the heat and add the butter, stirring with a wooden spoon. Watch out for splattering. Cook over medium heat while stirring until the mixture is smooth. Add the popcorn and mix for 1 minute to coat in the caramel. Add the coconut and mix. Spread the mixture out on the baking sheet. Sprinkle with the lime zest and fleur de sel, to taste. Let cool for 30 minutes.
  3. With your hands, break the mixture into bite sized pieces and place in an airtight container. The popcorn will keep for 1 week at room temperature.


To get 10 cups (120 g) popcorn, you will need ½ cup (100 g) popcorn kernels. Remove any kernels that have not popped before mixing with the caramel.

To help you with this recipe

Non-stick Baking Sheet

This must-have cooking accessory is perfect for baking cookies, pastries, meat or a whole meal making sheet pan dinner and getting the weeknight meal on the table fast.

25.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.