The other day after picking up my son from school, I was unloading the baby and trying to grab a handful of the things that always seem to get left behind. Car litter makes me crazy. Snack wrappers, shin guards, forgotten toys, a half eaten curly fry – or two, you know how it goes. But seriously, one soccer cleat? I’m not sure how he hasn’t missed his cleat. Anyways, I was completely surprised when my son ran out and tackled me with a huge hug and a thank you. Surely he wasn’t thanking me for attempting to shovel out his personal trash can. Turns out he had discovered the mountain of caramel popcorn I had left to set on the kitchen table. “Caramel popcorn’s my all time favorite dessert!” he exclaimed as he ran back inside – empty handed. He’s lucky he’s so darn cute. Anyways, it wasn’t just any caramel popcorn. It was a twisted treat like my Tagalong Brownie Cookie Bars or Peanut Butter Cup Popcorn. It was Samoa Caramel Corn, chocolate drizzled toasted coconut shortbread cookie caramel corn. Soft chewy caramel corn. Now that’s a mouthful of deliciousness. I sent some to the office with my husband and received this text. “Your popcorn is in the mayor’s office. It was stolen. The crew in his office hijacked it.” So far this popcorn has been received really well. I wonder what kind of bribing power it has?
Chewy Samoa Caramel Corn
Recipe By Jasey’s Crazy Daisy
*Note – adjust 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.
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!