CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Hawaiian |
Snacks |
4 |
Servings |
INGREDIENTS
1 |
c |
Coconut — flaked |
1 |
c |
Granulated sugar |
1 |
c |
Corn syrup |
1/2 |
c |
Margarine — melted |
1/4 |
c |
Water |
1 |
ts |
Vanilla |
2 |
qt |
Popcorn — popped |
1/4 |
c |
Pineapple — candied |
INSTRUCTIONS
Preheat oven at 350. Spread coconut in a large baking pan and toast for 8
to 10 minutes in oven. Stir it 3 or 4 times so it toasts evenly. To make
syrup, combine sugar, salt, corn syrup, margarine, and water in a 2 quart
saucepan. Bring to a boil over medium heat, stirring until the sugar
dissolves. Continue to boil gently until the mixture reaches 270 on a
candy thermometer. Remove from heat and stir vanilla. Pour the syrup over
warm popped corn, coconut and pineapple, and stir with a spoon until all
kernels are coated. Shape like chocolate bars.
Recipe By : I Love Popcorn
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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