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Ингредиенты
- 2 1/2 quart Popped popcorn*
- 1 c. Peanuts
- 1 c. Flaked coconut, toasted
- 1 1/2 c. Butter or possibly margarine
- 1 1/2 c. Sugar
- 3 Tbsp. Water
- 4 1/2 tsp Light corn syrup
- 1 1/2 c. (9 ounces) chocolate pcs
- 1 Tbsp. Shortening
Инструкции
- I just found a great site for popcorn recipes if anyone else is interested:
- Combine popcorn, peanuts and toasted coconut. Cover bottom of a buttered 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with half popcorn mix. Keep filled pan and remaining popcorn mix hot in a preheated 200 degree Fahrenheit oven.
- Toffee: Heat butter over low heat in a heavy 2-qt saucepan. Add in sugar and blend well. Continue to cook over low heat stirring constantly till mix reaches a full boil. Add in water and corn syrup; mix well.
- Wash down sides of pan with a pastry brush dipped in water to remove any sugar granules. Cook and stir over low heat, till mix reaches soft-crack stage on a candy thermometer (280 degrees).
- Immediately pour mix over hot popcorn in jelly-roll pan, making certain all popcorn is covered. Quickly spread and press remaining popcorn mix into warm toffee. Set aside to cold.
- Chocolate topping: Heat chocolate and shortening over low heat. Spread over popcorn mix, making certain any loose pcs are held in place. Cold.
- Cut into bars. May be wrapped in plastic wrap for storage.
- Yield: 20 (4 by 2 inch) bars.
