INGREDIENTS

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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