Pina Colada Popcorn

Yield: about 16 (1/2 cup) servings

Ingredients

• 8 cups popped popcorn
• 2 tablespoons butter
• 1/3 cup light corn syrup
• 1/4 cup instant coconut cream pudding mix
• 3/4 teaspoon rum extract
• 1/2 cup diced dried or candied pineapple
• 1/2 cup coconut, toasted*

Instructions

1. 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.
2. In a small saucepan melt the butte. 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.
3. Bake popcorn, uncovered, in a 300 degrees F oven for 15 minutes.
4. Remove popcorn from oven and stir in the dried pineapple and the coconut.
5. Bake the popcorn mixture, uncovered, 5 minutes more.
6. Turn the mixture onto a large piece of foil. Cool the mixture completely.
7. 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 at 250 degrees for 6 to 7 minutes or until light brown, stirring often.