Popcorn Recipes
Pina Colada Popcorn Crunch
Yield: about 16 (1/2 cup) servings
Ingredients
- 8 cups popped popcorn
- 2 tablespoons butter or margarine
- 1/3 cup light corn syrup
- 1/4 cup instant coconut cream pudding
- 3/4 teaspoon rum extract
- 1/2 cup diced dried or candied pineapple
- 1/2 cup coconut, toasted*
Instructions
- Remove all unpopped kernels from popcorn. Place popped popcorn in a buttered
17 x 12 x 2 inch baking pan. Keep the popcorn warm in a 300 degrees F oven while 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 300 degree F 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.
Notes
* To toast coconut, spread coconut in a thin layer on a shallow baking pan. Bake in a 250 degrees F oven for 6 to 7 minutes or until light brown, stirring often.
Nutrition
Per 1/2 cup serving: 73 cal., 3g fat, 4mg chol., 1g pro., 12g carbo., 0g fiber, and 40mg sodium