Samoa Popcorn

This recipe comes from the blog Cookies and Cups.  I originally saw it on my cousin Tracey's Blog.  I LOVE caramel popcorn....add in some toasted coconut, chocolate and Girl Scout Samoa cookies and it is even better!!  I had to substitute Keebler's Coconut Dream cookies for the Samoa's....since they are not available right now.  I think the Coconut Dream cookies are very similar to the Girl Scout Samoa cookies.

I packaged mine up in some Chinese take-out boxes and tied up with some thick rickrack to share with some friends. 

 Samoa Popcorn

Ingredients:

2 bags of Light microwave popcorn popped with the unpopped kernels removed.

2 c. light brown sugar

1/2 cup light corn syrup

12 tablespoon butter, cubed

4 Tablespoons water

1 teaspoon baking soda

2 teaspoons vanilla

2 cups sweetened coconut flakes

4 oz semi-sweet chocolate

1 package Samoa Cookies or Keebler Coconut Dreams (optional)

Directions:  After your popcorn is popped according to the package instructions set it aside in a large bowl.  

Put coconut in cold skillet and heat to medium low.  It will take 10-15 minutes or so for it to toast up, but watch it carefully because once it starts to brown it will go fast.  Once it is a light golden color remove from heat and set aside. 

While the coconut is toasting, chop your cookies(if using) into small bite-sized pieces.  Set aside....make sure that you stay close to your coconut...so you can keep an eye on it and stir it occasionally.

On your counter or a nearby table line a few sheets of wax paper so you can spread you popcorn onto it when mixing the caramel.  You don’t have to do this, but it makes it easier.

Preheat your oven to 200°

To make the caramel combine the butter, brown sugar, water and corn syrup in a medium saucepan.  Whisk ingredients to together and bring to a boil.  Boil without stirring for approx 5 minutes until candy thermometer reads 250°.  If you don’t have a candy thermometer, 5 minutes is just about the right amount of time, don’t worry too much.  Remove from heat and immediately whisk in your baking soda and vanilla.  When you add the baking soda, the caramel will foam up a bit.  

Pour your caramel over your popcorn and stir until it’s all coated.

Now pour you popcorn on you waxed paper and sprinkle your toasted coconut on top of popcorn evenly.  Leave your wax paper out, you will need it again! 

In a large roasting pan or baking sheet bake your popcorn in oven for 45 minutes, stirring every 15 minutes.

Now spread you popcorn back onto the wax paper and sprinkle your chopped cookies evenly on top.  Melt your semi-sweet chocolate in microwave on 50% power in 30 second intervals until melted, stirring each time. 

Drizzle your melted chocolate on top of cookies and popcorn.  Let the chocolate set and break apart.  Store in an airtight container for 3-4 days.