flippindelicious

By foodiva

Ingredients

• 10 cups popped popcorn
• 1 1/2 cups Baker's Angel Flake Sweetened Coconut
• 1 cup Planter's Dry Roasted Peanuts
• 6 Tablespoons butter
• 1 cup unpacked brown sugar
• 1/4 teaspoon salt
• 3 Tablespoons water
• 3 oz Baker's Semisweet Chocolate

Details

Servings 10
Preparation time 10mins
Cooking time 30mins
Adapted from flippindelicious.com

Preparation

Step 1

Instructions
Preheat the oven to 300F. Line a baking sheet with a silicone baking mat or parchment paper (or grease it very well.) Place the popped popcorn in a large mixing bowl and dump the Baker's Coconut and Planter's Peanuts on top of it. DO NOT STIR YET.
Over medium heat melt the butter. Add the brown sugar, salt, and water and heat until it becomes a smooth syrup and starts to bubble and boil. Let boil for 3 minutes.
Pour the syrup over the popcorn and mix until evenly coated. Spread the popcorn on the baking sheet and bake for 10 minutes, stir, and bake for another 10 minutes. Let it cool.
Melt the Baker's chocolate according to the package directions and drizzle it over the top of the cooled popcorn (I put the melted chocolate into a sandwich bag and snipped off the corner for easy drizzling.) Let the chocolate cool and set and then package it for gifts, or eat it yourself.

Instructions