Samoas Popcorn Recipe posted by Staff Writer Pin Share Tweet Email Jump to RecipeThis 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! 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. Continue to Content Samoas Popcorn Print 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 Instructions 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! Connect with Something Swanky: Love popcorn? Be sure to pin these recipes!
I love this popcorn and I cannot wait for your book!!! I can’t wait to read the acknowledgments – my favorite part! Reply
I love this popcorn & love popcorn in general! Eat it almost every day and always looking for new ways to jazz it up! pinned Reply
Love this popcorn! I also didn’t realize your book was available for pre-order. I immediately clicked on the link a purchased my copy! I can’t wait to see it! Reply
YAYYYYY!!! CONGRATS! That is such an amazing accomplishment! and what a perfect and tasty way to celebrate! This popcorn is like….it’s serious. It’s forreals. YUM Reply
This sounds amazing! I just made my first “sweet” popcorn and can’t wait to try more. Congrats on your book – that’s awesome 🙂 Reply
That looks absolutely decadent…definitely trying it out this weekend! Also congrats! I just came across your recipes but just from a couple minutes of browsing I’m probably going to have to order that cookbook of yours. Reply
