Coconut-Popcorn Crunch Pie

Recipe Ingredients

2		Popped popcorn - unsalted
1		Flaked coconut - toasted
1 cup	198g / 7oz	Sugar
1 cup	328g / 11oz	Light corn syrup
1/2 cup	99g / 3.5oz	Butter or margarine
1/4 cup	59ml	Water
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Vanilla
1		Vanilla, spumoni or butter pecan ice cream
		Sweetened fresh fruit, or defrosted frozen - if desired
1		Pizza pan

Recipe Instructions

Mix popcorn and coconut in a large buttered bowl.

Combine sugar, syrup, butter or margarine, water and salt in saucepan. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches the hard crack stage (290-295º 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.

Source:
The Popcorn Institute - S(Internet address): - http://www.popcorn.org/mpindex.htm

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