Homemade Coconut Pani Popcorn

Forget the bagged stuff. This Sri Lankan take on caramel popcorn gets its deep amber sweetness from coconut pani, the treacle drawn from coconut flower sap, cooked down with a little sugar and a pinch of salt into a glossy syrup.

Toss that hot syrup through freshly popped corn and every kernel takes on a sticky, toffee-like coat with a caramel-coconut warmth plain sugar can’t give you.

Instead of leaving it loose, you press the coated corn firmly onto a greased sheet about an inch thick, scatter colored candy over the top, then let it set before cutting into squares.

The result lands somewhere between caramel corn and a chewy popcorn bar, sweet, crunchy, and easy to pass around at a party.

Kitchen Tips

• Boil the pani syrup just until it threads, then work fast; it stiffens as it cools.
• Use fully popped, unsalted corn and pick out any hard unpopped kernels first to save your teeth.
• Grease your hands or use a spatula to press the mix down, since it’s seriously sticky.
• Let it cool a full hour before cutting so the squares hold together cleanly.

Variations

• Swap coconut pani for jaggery syrup or regular molasses if that’s what you have.
• Fold in roasted peanuts or cashews for a nutty crunch.
• Add a pinch of cinnamon or cardamom to the syrup for extra warmth.