2 quarts popped popcorn, unsalted
1 can (4 ozs.) flaked coconut, toasted
1 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine
1/4 cup water
2 teaspoons salt
1 quart vanilla, spumoni, or butter pecan ice cream
1 teaspoon vanilla - fresh or defrosted
Frozen fruit or chocolate sauce, if desired
Mix popcorn and coconut in a large buttered bowl. Combine sugar, syrup, butter/margarine, water, and salt in saucepan. Bring to a boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches the hard crack stage (290-295 degrees Fahrenheit).
Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup.
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.
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.
Preparation Time: NA
Contributor: Wabash Valley Farms
Photo Credit: The Popcorn Board (www.popcorn.org)