3 quarts popped corn
1 can (8 oz.) crushed pineapple in heavy syrup
3/4 c. margarine
1 1/3 c. packed brown sugar
1/3 c. white karo
1/2 tsp. vanilla
1/2 tsp. baking soda cup flaked coconut
Turn freshly popped corn into an oven safe bowl and keep it warm in a 250 degree oven.
Put undrained pineapple in a heavy 3 qt saucepan and cook over moderate heat until reduced to about 3/4 cup. Add butter, brown sugar, karo. bring to boil over moderate heat stirring occasionally until mixture reaches medium-firm state or 240 degrees on a candy thermometer. Remove from heat, add baking soda and vanilla and stir well. Pour over popped corn and mix gently until coated evenly. Turn popcorn onto 2 buttered cookie sheets with sides. Or using that new non-stick foil called "Release" works well-no need to butter. Sprinkle with coconut.
Return to oven and bake 1 hour at 250 degrees stirring every 25 minutes.
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