I can’t wait to try this chocolate, caramel and coconut popcorn that tastes just like Girl Scout Samoa Cookies. Enjoy this wonderful recipe by Divan Conner! ~ Amy
It is that time of year again where Girl Scouts everywhere are selling sweet little boxes of goodness. Here in the South, when I was a Girl Scout, Samoas were called Caramel Delights, and boy were they good! They were second only to the peanut butter sandwich cookies.
Nowadays, you can get a little bit of Girl Scout cookies anytime of the year. Keebler makes their own version of Samoas and I have seen thin mints, the peanut butter cookies at my local grocery store. Although the cookies are quite delicious on their own, when paired with a slightly salty crunch of fresh popcorn they can get even more divine.
I told my kids I was making them popcorn….with coconut….and homemade butter toffee….and chocolate…..and cookies. They literally freaked, and were so willing to help, of course thinking it would speed the process up faster. Everyone knows, the faster you get done, the sooner everyone can taste test and eat.
This recipe, although easy, does involve a step not suitable for kids helping out in the kitchen. The toffee is very hot and requires an adult to make and pour. Once that has been done, the kids could have a ton of fun tossing everything together.
You will need:
- 3 bags of Kettle Corn
- 1 bag of Chocolate Chips
- 1 1/2 cup of Coconut
- 1 box of Fudge Caramel Coconut Cookies (try the Keebler Coconut Dreams or Girl Scout Samoas)
- Non stick cooking spray
For the Butter Toffee Coating:
- 1 stick of Butter
- 1 cup of Brown Sugar
- 1/2 cup of Light Corn Syrup
Begin by popping your popcorn as directed on packaging. Place the popcorn into large bowl. I used a very large metal casserole dish that I sprayed with non stick cooking spray. You want the popcorn to be spread out evenly.
In sauce pan on high heat, combine sugar, butter and corn syrup and constantly stir until it reaches a boil. Once it begins boiling, reduce the heat to medium and do not stir for five minutes. Turn off the heat and pour over the popcorn. Immediately begin stirring the popcorn to coat. The toffee sauce will dry/harden fairly quickly.
Place your coconut in an oven safe dish and preheat the oven to broil. Cook just until coconut is brown. Be watchful, as the coconut can burn easily and quickly.
Sprinkle your toasted coconut onto the popcorn.
Melt chocolate chips as directed on packaging and using a spoon or piping bag, drizzle the chocolate over the toffee popcorn. Once the chocolate dries, drizzle any remaining chocolate. Let the chocolate cool and then break up the popcorn pieces. Add in a chopped cookies and you are ready to serve.
My children and family fell in love with this popcorn and I was amazed at how tasty the buttered toffee is. It tastes better than store bought toffee popcorn! This recipe combination is endless. Try with chocolate chip cookies, white chocolate drizzle. Add pecans, peanuts, dried fruits. The possibilities are endless!