This is post #6 in a 3 week series of Girl Scout Cookie-inspired recipes!
Click here to view all of the recipes in this series.
Today, I finalllllllllly wrote the acknowledgments for my cookbook, Party Popcorn!
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Which means… it’s done. It’s done! *happy dance*
And I know that this post would be an incredibly timely one to pour my guts out about how much I appreciate you all and how I couldn’t have written a book without your support (seriously, I couldn’t have). But it’s been a day full of last minute edits and even some 11th hour recipe testing (ahhhh!), and I’m a little pooped out.
But I gushed a bit about you in the acknowledgments. Totally. You’ll just have to take my word for it until you can see it for yourself (updates soon, I promise)! So how about instead of telling you how grateful I am for your readership…. can I offer you some Samoas Popcorn adapted from a recipe in my book instead?
I mean– it’s basically the same sentiment:
you’re awesome. I made this popcorn for you.
Just like the dip I made yesterday, this popcorn doesn’t have any actual Samoas in it (don’t let the photos fool you, those cookies are just props ;). But it’s full of all the same flavors: caramel, shortbread, toasted coconut, and chocolate drizzle.
Products I used in the making…
- 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
- 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.
Don’t miss a bite!
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