Ingredients Jump to Instructions ↓

  1. 2 Popped popcorn - unsalted

  2. 1 Flaked coconut - toasted

  3. 1 cup 198g / 7oz Sugar

  4. 1 cup 328g / 11oz Light corn syrup

  5. 1/2 cup 99g / 3 1/2oz Butter or margarine

  6. 1/4 cup 59ml Water

  7. 2 teaspoons 10ml Salt

  8. 1 teaspoon 5ml Vanilla

  9. 1 Vanilla, spumoni or butter pecan ice cream

  10. Sweetened fresh fruit, or defrosted frozen - if desired

  11. 1 Pizza pan

Instructions Jump to Ingredients ↑

  1. Mix popcorn and coconut in a large buttered bowl.

  2. Combine sugar, syrup, butter or margarine, water and salt in saucepan. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches the hard crack stage (290-295º Fahrenheit).

  3. Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup.

  4. Turn half of popcorn mixture onto buttered 12-inch pizza pan; spread in thin layer covering bottom of pan. Mark off into wedge-shaped servings. Repeat using remaining popcorn mixture; cool.

  5. Cover one layer with ice cream; top with second popcorn layer. Store in freezer. To serve, cut in wedges. Serve plain or with desired fruit or sauce.


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