There’s no actual Samoas inside, it’s full of all the same flavors: caramel, shortbread, toasted coconut, and chocolate drizzle.
8 cups bags popped popcorn
6 tbsp. butter
3/4 cup brown sugar
3 tbsp. corn syrup
1/4 tsp. vanilla
1/4 tsp. baking soda
1 cup toasted coconut
10 shortbread cookies, crumbled
1/4 cup melting chocolate, melted
Preheat the oven to 300ºF. Line a baking sheet with parchment paper or a silicone baking mat.
Pour the popcorn into a large bowl, and make sure all of the unpopped kernels have been removed. Add the coconut and crumbled cookies to the popcorn. Set aside.
In a medium saucepan over medium heat, stir together the butter, corn syrup, and brown sugar until the butter has melted and it reaches a slow bubble. Stop stirring and allow the mixture to boil for 4 minutes.
Remove from the heat immediately, and mix in the vanilla extract and the baking soda (the baking soda will bubble up a bit).
Pour the caramel mixture over the popcorn. Using a large rubber spatula, gently stir to coat.
Spread the popcorn evenly onto the prepared baking sheet.
Bake the popcorn for 10 to 15 minutes. A 10-minute bake will yield a chewy caramel corn, while a 15-minute bake will yield a crunchy caramel corn.
Let cool in the pan for about 10 minutes before drizzling with chocolate. Allow chocolate to cool and harden before transferring to a bowl and serving.
Serve chewy caramel popcorn immediately. Crunchy caramel popcorn may be stored in an airtight container for up to one week. Let cool completely before packaging.