PINA COLADA POPCORN
Ingredients
- 8 each C. popped popcorn
- 2 each T. butter or margarine
- 1/3 each C. light corn syrup
- 0.3 each C. instant coconut cream pudding mix
- 0.8 each tsp. rum extract
- 0.5 each C. diced dried or candied pineapple
- 0.5 each C. coconut, toasted *
Instructions
- 1
*To toast coconut, spread coconut in a thin layer on a shallow baking pan.
- 2
Bake at 250 degrees for 6 to 7 minutes or till light brown, stirring often.
- 3
Remove all unpopped kernels from popcorn.
- 4
Place popped popcorn in a buttered 17 x 12 x 2-inch baking pan.
- 5
Keep the popcorn warm in a 300ºF oven while making the coating.
- 6
In a small saucepan melt the butter or margarine.
- 7
Remove saucepan from heat.
- 8
Stir in the corn syrup, pudding mix and rum extract.
- 9
Remove popcorn from oven.
- 10
Pour the syrup mixture over the popcorn.
- 11
With a large spoon, gently toss the popcorn with the syrup to coat.
- 12
Bake popcorn, uncovered, in a 300ºF oven for 15 minutes.
- 13
Remove popcorn from oven and stir in the dried pineapple and the coconut.
- 14
Bake the popcorn mixture, uncovered, 5 minutes more.
- 15
Turn the mixture onto a large piece of foil.
- 16
Cool the mixture completely.
- 17
Serve popcorn immediately or store, tightly covered, in a cool, dry place.
- 18
Makes about 16 (1/2 cup) servings.