The Flight Deck Lounge's Oscar-Worthy Popcorn Recipe

Oscar-Worthy Popcorn

Oscar-Worthy Popcorn

Print Recipe

Nothing screams "The Movie Theatre" like a big bucket of popcorn. A little salt and extra butter usually does the trick on movie night, but with the glitz and glamour of the 88th Annual Academy Awards, your kernels need to get a little more dressed up.

Win the Oscar for Most Creative Snack when you mix up this Samoa-inspired popcorn creation! Inspired by our favorite Girl Scout cookie, this recipe envelops the popcorn with delightful caramel, toasted coconut and rich dark chocolate.

Wine Pairing: 2013 Vintages by Harlequin "Wild at Heart" Red Blend, California

Ingredients:

10 cups popped popcorn
½ cup salted butter
1 cup brown sugar
¼ cup corn syrup
¼ tsp baking soda
½ tsp vanilla extract
⅓ cup dark chocolate chips
¾ cup unsweetened coconut flakes

Instructions:

Preheat oven to 250 degrees Fahrenheit. Place popcorn on two large shallow baking dishes.

In a small saucepan over medium heat, melt butter. Stir in brown sugar and corn syrup. Bring to a boil, stirring constantly. Once mixture comes to a boil, stop stirring for 3 minutes and then remove from heat. Stir in baking soda and vanilla extract.

Immediately pour caramel in a steady stream over the popcorn, stirring to coat. Spread the coconut flakes over over the top and bake, stirring every 10 minutes for 30 minutes.

In a microwave safe dish, heat chocolate chips until fully melted and stir into a sauce-like consistency. Drizzle over the top of the popcorn and stir until kernels are coated. Remove from oven, refrigerate for 20 minutes, then remove and let fully cool and harden at room temperature.