Here's a tasty twist on
an all-time favorite ice cream treat -- ice cream is sandwiched
between two candied popcorn squares.
Popcorn
Chipwiches
- 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
- Keep popcorn warm.
- 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 / 120°C on candy thermometer). Pour syrup
over popped popcorn; stir to coat.
- Add chocolate pieces and
nuts; stir just to mix. Pour into two 13 x 9 x 2-inch pans, spreading
and packing firmly. Cool.
- 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.
