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Here is a fun recipe – JUST in case you have a few Thin Mint Girl Scout Cookies setting around…(Like they really last that long, LOL!)
It is SUPER yummy and I wish I could credit who I got it from but it’s been a few years. Enjoy!
Thin Mint Popcorn
1 1/2 bags light microwave popcorn, popped (Don’t use 2 full bags)
1/2 cup white sugar
1/4 cup brown sugar
1/4 cup corn syrup
1/4 cup cocoa powder
1/4 cup butter
Pinch of salt
1/2 tsp peppermint extract
1/2 tsp baking soda
1 package Thin Mint cookies (or Keebler Grasshoppers), coarsely chopped
Preheat your oven to 250 degrees F. Line a baking sheet with foil. Rip open your popcorn bags and tear them carefully down the middle. (Basically make your popcorn bag flat with the popcorn sitting on top of it. This will cause all the unpopped kernels to fall to the bottom, so you can easily scoop up handfuls of the popped pieces only.) Place the popped kernels in a large bowl.
Stir together the sugars, corn syrup, cocoa, butter, and salt in a saucepan over medium high heat until boiling. Allow to boil 2 minutes. Then stir in peppermint extract and baking soda. Mixture will foam.
Pour chocolate mixture over popcorn in your bowl and stir until very well coated. Spread the popcorn onto the foil-lined sheet. Bake in the oven 30 minutes, stirring every 10 minutes.
Remove from oven and sprinkle with chopped cookie pieces. Allow to cool to room temperature. (Put in freezer for 10 minutes or so if you’re impatient like me). Break into chunks and store in an airtight container. Best after aging a day or two.