Samoas Popcorn

• Vegetarian

• Condiments

  • 3 tbsp Corn syrup

• Baking & Spices

  • 1/4 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1/4 cup Melting chocolate
  • 1/4 tsp Vanilla

• Nuts & Seeds

  • 1 cup Coconut, toasted

• Snacks

  • 1 8 cups bags Popped popcorn
  • 10 Shortbread cookies

• Dairy

  • 6 tbsp Butter

Found on somethingswanky.com

Ingredients

• 8 cups bags popped popcorn
• 6 tbsp. butter
• 3/4 cup brown sugar
• 3 tbsp. corn syrup
• 1/4 tsp. vanilla
• 1/4 tsp. baking soda
• 1 cup toasted coconut
• 10 shortbread cookies, crumbled
• 1/4 cup melting chocolate, melted

Directions

• Preheat the oven to 300ºF. Line a baking sheet with parchment paper or a silicone baking mat.
• Pour the popcorn into a large bowl, and make sure all of the unpopped kernels have been removed. Add the coconut and crumbled cookies to the popcorn. Set aside.
• In a medium saucepan over medium heat, stir together the butter, corn syrup, and brown sugar until the butter has melted and it reaches a slow bubble. Stop stirring and allow the mixture to boil for 4 minutes.
• Remove from the heat immediately, and mix in the vanilla extract and the baking soda (the baking soda will bubble up a bit).
• Pour the caramel mixture over the popcorn. Using a large rubber spatula, gently stir to coat.
• Spread the popcorn evenly onto the prepared baking sheet.
• Bake the popcorn for 10 to 15 minutes. A 10-minute bake will yield a chewy caramel corn, while a 15-minute bake will yield a crunchy caramel corn.
• Let cool in the pan for about 10 minutes before drizzling with chocolate. Allow chocolate to cool and harden before transferring to a bowl and serving.
• Serve chewy caramel popcorn immediately. Crunchy caramel popcorn may be stored in an airtight container for up to one week. Let cool completely before packaging.