Serving Size : 12
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 quarts popped popcorn — unsalted
1 4-ounce can flaked coconut — toasted
1 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine
1/4 cup water
2 teaspoons salt
1 teaspoon vanilla
1 quart vanilla, spumoni or butter pecan ice cream
Sweetened fresh fruit, or defrosted frozen
fruit, or chocolate sauce — if desired
1 12-inch pizza pan
Mix popcorn and coconut in a large buttered bowl.
Combine sugar, syrup, butter or margarine, water and salt in saucepan.
Bring to boil over low heat, stirring until sugar dissolves. Continue
cooking until syrup reaches the hard crack stage (290-295º Fahrenheit).
Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir
until particles are evenly coated with syrup.
Turn half of popcorn mixture onto buttered 12-inch pizza pan; spread in
thin layer covering bottom of pan. Mark off into wedge-shaped servings.
Repeat using remaining popcorn mixture; cool.
Cover one layer with ice cream; top with second popcorn layer. Store in
freezer. To serve, cut in wedges. Serve plain or with desired fruit or
sauce.
Source: ”The Popcorn Institute”
Per Serving (excluding unknown items): 364 Calories; 16g Fat (37.4%
calories from fat); 3g Protein; 57g Carbohydrate; 1g Dietary Fiber; 40mg
Cholesterol; 526mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 3
Fat; 3 Other Carbohydrates.
Cost for Family of Four: $3.28
