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2 1/2 quarts popped popcorn*
1 1/2 cup light brown sugar, firmly packed
3/4 cup dark corn syrup
1/2 cup butter
1 tablespoon distilled white vinegar
1/2 teaspoon salt
1 (6-ounce) package chocolate pieces
1/2 cup chopped walnuts
2 pints brick-style vanilla ice cream

1. Keep popcorn warm.
2. In a three-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt. Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250*F on candy thermometer). Pour syrup over popped popcorn; stir to coat.
3. Add chocolate pieces and nuts; stir just to mix. Pour into two 13 x 9 x 2-inch pans, spreading and packing firmly. Cool.
4. In each pan, cut 12 rectangles. Cut each pint of ice cream into 6 slices. Sandwich ice cream between two popcorn rectangles.

Makes 12 good-sized squares.

*1 ounce of unpopped popcorn kernels (2 tablespoons household measure) makes approximately 1 quart of popped popcorn.

Recipe provided courtesy of The Popcorn Board.