Description
Caramel corn with toasted coconut, caramel, shortbread and chocolate.
Ingredients
- 1 cup Toasted Shredded Coconut
- 15 cups Popped Corn (for 15 Cups I Used Three 3-ounce Size Microwave Packs)
- 24 whole Shortbread Cookies, Chopped (I Used Lorna Doone)
- 1 cup Butter
- 2 cups Brown Sugar
- ½ cups Corn Syrup
- 1 teaspoon Salt
- ½ teaspoons Baking Soda
- 1 teaspoon Vanilla
- 1 cup Chocolate Chips
Preparation
To toast coconut: Preheat oven to 300 F. Spread coconut in an even layer on a baking sheet. Bake in a 300 F oven for 20 minutes, stirring every 5 minutes to prevent coconut from burning.
Remove coconut from the oven. Lower the oven temperature to 250 F.
Microwave the popcorn according to package directions. Pour popcorn into a large bowl, but remove all up popped kernels. Into the bowl of popcorn add toasted coconut and chopped cookies.
In a saucepan, melt butter butter over medium heat. Then add brown sugar, corn syrup and salt. Bring to a slow boil, stirring constantly. Boil 4 minutes without stirring, while mixture bubbles. Remove from heat and stir in baking soda and vanilla. Drizzle caramel over popcorn stirring to coat.
Pour popcorn mixture onto a large baking dish or two baking sheets. Bake popcorn in a 250 F oven for 1 hour. Stir popcorn every 15 minutes.
In a microwave safe bowl, melt chocolate in 30 second intervals stirring in between each interval and continuing until melted. Drizzle over the entire batch of popcorn. Let popcorn cool completely before breaking apart.
Store in an airtight container.
