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.
RICARDO 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.