Samoa Caramel Corn
The delicious chewy caramel corn is dotted with toasted coconut and shortbread cookie pieces and then drizzled with chocolate creating a treat you don't want to pass up!
- 1 1/2 cups coconut
- 1 (10 oz. package Lorna Doone Shortbread cookies broken into fourths
- 5 quarts popped popcorn (about 3/4-1 cup unpopped kernels
- 1 pound brown sugar
- 2 cubes butter
- 3/4 cup light corn syrup
- 1/2 teaspoon salt
- 1 can 14 oz. sweet and condensed milk
- 1 teaspoon vanilla
- 1/2 cup - 3/4 cup chocolate chips depending on just how much chocolate you want
Cover tabletop or counter with wax paper. Spray with non-stick cooking spray. Preheat oven to 300. Cover baking sheet with parchment paper. Spread coconut evenly over baking sheet. Bake for about 20 minutes, stirring every 5 minutes to make sure coconut browns evenly. Set aside to cool. Meanwhile, pop popcorn removing any unpopped kernels. This is also a good time to break cookies into fourths, if you haven't done so already. Stir cookie pieces and popcorn together in a very large bowl. Set aside. Combine sugar, butter, corn syrup, and salt in a saucepan and bring to a boil. Stir in sweet and condensed milk. Cook for another 6 minutes (if you have a candy thermometer, don't let it reach higher than the soft ball stage or 240 degrees), stirring almost constantly so it doesn't burn. Take off heat. Stir in toasted coconut and vanilla. Pour over popcorn. Gently stir with a wooden spoon. Keep stirring until popcorn is evenly coated. Pour onto prepared waxed paper and spread into a single layer. Place chocolate chips into a plastic baggie. Microwave for 20 seconds. Take out and use fingers to mix by gently squeezing bag around. When smooth, clip a small piece off of the corner of the bag and drizzle over caramel corn. When chocolate has set, store in an air-tight container. Enjoy!
Recipe NotesAdjust the amount of popcorn to suit your taste - use more if you like it lightly coated, maybe about 7 or 8 quarts. Also following this recipe makes for a soft, almost sticky caramel corn. If you prefer a chewier, yet still soft caramel corn then you will want to bring it to a boil for six minutes, rather than just cooking for another six minutes, after stirring in sweet and condensed milk.
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