| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Snacks |
6 |
Servings |
INGREDIENTS
| 8 |
c |
Popped popcorn (about 1/3 to 1/2 unpopped) |
| 2 |
tb |
Butter or margarine |
| 1/3 |
c |
Light corn syrup |
| 1/4 |
c |
Instant coconut cream pudding mix |
| 3/4 |
ts |
Rum extract |
| 1/2 |
c |
Diced dried pineapple or candied pineapple |
| 1/2 |
c |
Coconut, toasted |
INSTRUCTIONS
To toast coconut, spread coconut in a thin layer on a shallow baking pan.
Bake in a 250 degree oven for 6 to 7 minutes or till light brown, stirring
often.
Remove all unpopped kernels from popcorn. Place popped popcorn in a
buttered 17x12x2-inch baking pan. Keep the popcorn warm in a 300 degree
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 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. Makes about
16 (1/2 cup) servings.
Nutrition information per 1/2 cup serving: 73 cal., 3 g fat, 4 mg chol., 1g
pro., 12 g carbo., 0g fiber, and 40 mg sodium.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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