Samoa Popcorn aka German Chocolate Popcorn

 My name is Shelly and I am a snack food-aholic.

Honestly, I believe that I could omit the 3 standard meals that one should eat and only eat the in-betweens.

My son has just learned about all the food groups and is thus very conscience of when I am not having a balanced meal.

"Mom, you know an Oatmeal Cream Pie and a string cheese isn't a balanced meal".

Mmmm-kay.  Thanks.

So while I go learn about the darn food pyramid, here's s a yummy treat for all my fellow snackers.

I got the inspiration for this from my most favorite Girl Scout cookie, the delicious Samoa.

The samoa is a shortbready cookie covered in caramel and toasted coconut with yummy fudgy stripes.

I wanted to incorporate that yumminess into a finger food, so voila...

Samoa Popcorn!

 It's buttery popcorn coated in yummy caramel with toasted coconut and Samoa cookies throughout topped with a chocolate drizzle.

Have I got your attention?

 If you don't have Girl Scout cookies, Keebler has made a remarkable copycat version called Coconut Dreams.  They are really good and readily available at your supermarket anytime of the year! OR you can really omit the addition of cookies entirely because you have all the flavors going on and call it German Chocolate Popcorn.  It just keeps getting better, doesn't it?

Samoa Popcorn or German Chocolate Popcorn..you make the call :)

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 (optional)

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 please 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.

Now, if you are adding the Samoas, chop your cookies into small bit-sized pieces.

 Set aside.

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.

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.

Preheat your oven to 200°

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.

Now watch as your caramel does all sorts of sciencey things...gets lighter and bubbles/foams up a bit.

It's cool!

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 airtight container for 3-4 days.

 

click here for printable recipe

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