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Coconut-Curry-Caramel Corn from Susan Feniger's Street Food


Yield: Serves 8 to 10

Cook Time: 1 hour, 30 minutes


1½ cups shredded unsweetened coconut

2 cups unsalted peanuts

2 tablespoons well-shaken canned coconut milk

2 cups plus 2 tablespoons packed dark brown sugar, divided

1 tablespoon chopped fresh makrut (kaffir) lime leaves (about 10 leaves) or grated lime zest

2 teaspoons kosher salt, divided

½ teaspoon cayenne pepper, divided (optional)

Nonstick cooking spray

18 cups popped popcorn (from about ¾ cup kernels)

3 tablespoons chopped fresh curry leaves (optional)

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 teaspoon ground turmeric

½ teaspoon baking soda

½ teaspoon ground nutmeg or mace (optional)

½ teaspoon sweet paprika

¼ teaspoon ground cinnamon

2 sticks unsalted butter

½ cup light corn syrup



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