A riot of caramel-dripped chaos, where shortbread crumbs tumble with toasted coconut and chocolate drizzle like confetti from a sugar parade. Each kernel crunches with layers of guilty pleasure, sweet, nutty, and decadently sticky. It’s the carnival of a cookie smashed into popcorn form, deliriously addictive and utterly unrepentant. One handful, and suddenly your taste buds are dancing on a sugar-fueled tightrope.
Ingredients
- 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
Instructions
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.
