Pina Colada Popcorn Crunch
- 8 C. popped popcorn
- 2 Tsp. butter or margarine
- 1/3 C. light corn syrup
- 1/4 C. instant coconut cream pudding
- 3/4 tsp. rum extract
- 1/2 C. diced dried or candied pineapple
- 1/2 C. coconut, toasted
Remove all unpopped kernels from popcorn. Place popped popcorn in a buttered jellyroll pan. Keep the popcorn warm in a 300 degree oven while making the coating. To toast coconut, spread coconut in a thin layer on a shallow baking pan. Bake in a 250 degree oven for 6-7 minutes or till light brown, stirring often.
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 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.
Yield: 16 servings
Nutrition information per 1/2 C. serving: 73 cal., 3g fat, 4mg chol., 1g pro., 12g carbo., 0g fiber, and 40mg sodium