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Ice Cream Popcornwiches

RG

Ingredients

  • 2 1/2 quarts popped popcorn
  • 1 1/2 cups light brown sugar
  • 3/4 cup dark corn syrup
  • 1/2 cup butter
  • 1 tablespoon vinegar
  • 1/2 teaspoon salt
  • 1 (6 ounce) package chocolate chips
  • 1/2 cup chopped walnuts
  • 2 pints brick-style vanilla ice cream

Instructions

  1. Keep popcorn warm.
  2. In a 3-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 degrees F on candy thermometer).
  3. Pour syrup over popped popcorn; stir to coat.
  4. Add chocolate chips and nuts; stir just to mix.
  5. Pour into two 13 x 9 x 2-inch pans, spreading and packing firmly. Cool.
  6. In each pan, cut 12 rectangles.
  7. Cut each pint of ice cream into 6 slices. Sandwich ice cream between two popcorn rectangles.

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