After my recent try at homemade Samoas, I was on a roll. I wanted Samoa everything (breakfast cereal, anyone?). Something about that combination of toasted coconut, caramel and chocolate basically begs to be drizzled on – well, everything!
So allow me to present:
Yes – Samoa Popcorn.
All the essential ingredients, tossed with some freshly popped popcorn – movie time never had it so good.
adapted from My Way Home
3/4 c. shredded, unsweetened coconut
1/2 c. semi-sweet chocolate chips
3 T. vegetable oil
1/2 c. popcorn
1/4 c. sugar
1 t. kosher salt
Pre-heat oven to 350 degrees; line two baking sheets with parchment paper. Have a large bowl and two spatulas or serving spoons ready.
Spread the coconut in an even layer on one of your prepared baking sheets. Bake the coconut till golden brown, stirring occasionally, about 10 minutes (watch carefully as coconut will burn quickly). Set aside.
Melt the chocolate in the top half of a double boiler, stirring till smooth and melted. When cool enough to handle, transfer to a parchment cone or ziploc bag.
In a large saucepan (with a lid), heat the oil over medium-high heat. Add the popcorn kernels. As soon as the oil begins to sizzle, sprinkle the sugar and salt evenly over the popcorn. Cover the pan and shake continuously until all of the kernels have popped – about five minutes. Transfer to your bowl and toss with the toasted coconut. Spread in an even layer on your prepared baking sheet.
Snip a small opening in the corner of the ziploc bag and drizzle the chocolate over the popcorn. Place in the freezer for about 20 minutes to set. Serve immediately.