I'm going to blame it on the Buzzfeed. Last week they published a list of "Crazy-Awesome Popcorn". Knowing how I feel about crazy-awesome food, friends made sure that the article was shared with me...possibly in the hopes that I would make something. And so I did. I read the recipe for Thin Mint Popcorn from What Katie's Baking because I thought I had some thin mints in the freezer.
And so I did. Just not enough to make the full recipe. So I made some modifications to use the 10 thin mints I had remaining. Until next Girl Scout Cookie season.
What You Need
6 cups of popped popcorn
3 squares of vanilla almond bark (to be melted)
1/2 tablespoon oil
1/4 teaspoon of peppermint extract
10 thin mints, crushed (and by crushed, I mean put into a sandwich bag and broken apart by hand)
What You Do
Pop your popcorn over the stove (or in an air popper - whatever you've got). Put the popcorn in a large bowl. In a small microwave safe bowl, put the 3 squares of vanilla bark. Melt in the microwave, 30 seconds at a time, stirring each time. If you over cook it, there is no going back, so you're better starting off with small amounts of time and stirring with enthusiasm to get it smooth. Once the bark is melted, remove from the microwave and stir in the oil and peppermint extract.
Drizzle over the popcorn, tossing to make sure all pieces are covered. Then stir in all the cookie crumbs. Once everything is combined, turn out onto wax paper - either on the counter or on a cookie sheet, and allow to cool. Store in an airtight container. If you live in a warm and humid climate, like I do, you're going to want to store these in the fridge.
Fun with vacation photos...
I really loved Edinburgh, Scotland, and wished we had another day or two to explore. Until next time, enjoy this picture of the Abbey ruins at Holyrood Palace.