| 42 | 43 | 44 | 45 | 46 |
| 1 | 15 | 29 | 44 | 58 |
|
PINA COLADA POPCORN
8
2
1
1
3
1
1
C. popped popcorn
T. butter or margarine
/3 C. light corn syrup
/4 C. instant coconut cream pudding mix
/4 tsp. rum extract
/2 C. diced dried or candied pineapple
/2 C. coconut, toasted *
*To toast coconut, spread coconut in a thin layer on a shallow baking pan. Bake at
250 degrees for 6 to 7 minutes or till light brown, stirring often.
Remove all unpopped kernels from popcorn. Place popped popcorn in a buttered
7 x 12 x 2−inch baking pan. Keep the popcorn warm in a 300ºF oven while
1
making the coating.
In a small saucepan melt the butter or margarine. Remove saucepan from heat.
Stir in the corn syrup, pudding mix and rum extract. Remove popcorn from oven.
Pour the syrup mixture over the popcorn. With a large spoon, gently toss the
popcorn with the syrup to coat. Bake popcorn, uncovered, in a 300ºF oven for 15
minutes.
Remove popcorn from oven and stir in the dried pineapple and the coconut. Bake
the popcorn mixture, uncovered, 5 minutes more. Turn the mixture onto a large
piece of foil. Cool the mixture completely. Serve popcorn immediately or store,
tightly covered, in a cool, dry place. Makes about 16 (1/2 cup) servings.
PINA COLADA POPCORN
40
Page
Quick Jump
|