Here's a real popping twist on a favorite frozen confection—ice cream is sandwiched between two candied popcorn squares.
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 13x9x2-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 and photograph provided courtesy of The Popcorn Board.