- Cooking spray
- 11 cups popped popcorn
- 1/2 cup shredded coconut, plus additional for sprinkling
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons salt, to taste (see note)
- 1 teaspoon apple cider or white vinegar
- 1/3 water
- 1/3 cup corn syrup
- 1/4 cup ghee or coconut oil
- 1 tablespoon garam masala
Line a 9- by 13-inch baking dish with parchment paper, with paper hanging over the sides (for easy removal). Coat parchment with cooking spray.
Coat a large bowl or pot with cooking spray; add popcorn and shredded coconut.
Combine sugars, salt, vinegar, water and corn syrup in a saucepan. Bring to a boil over high heat. Continue boiling until mixture reaches the hard ball stage, 260° F on a candy thermometer, about 5 minutes.
Remove from the heat and stir in ghee and garam masala. Drizzle mixture over popcorn and use a wooden spoon or rubber spatula to stir to coat. Transfer mixture to the prepared baking dish and press firmly and uniformly. Sprinkle with coconut.
Allow to cool completely, remove from the baking dish and cut into bars.
Adjust the amount of salt, depending on how much salt is on the popcorn.