Print Recipe

Pina Colada Popcorn

Ingredients

  • 8 cups popped popcorn
  • 2 tablespoons butter or margarine
  • 1/3 cup light corn syrup
  • 1/4 cup instant coconut cream pudding mix
  • 3/4 teaspoon rum extract
  • 1/2 cup diced dried or candied pineapple
  • 1/2 cup coconut, toasted*

* To toast coconut, spread coconut in a thin layer on a shallow baking pan. Bake at 250 degrees for 6 to 7 minutes or till light brown, stirring often.

Instructions

  1. Remove all unpopped kernels from popcorn. Place popped popcorn in a buttered 17 x 12 x 2-inch baking pan. Keep the popcorn warm in a 300 degrees F oven while making the coating.
  2. In a small saucepan melt the butter or margarine. Remove saucepan from heat. Stir in the corn syrup, pudding mix and rum extract. Remove popcorn from oven. Pour the syrup mixture over the popcorn. With a large spoon, gently toss the popcorn with the syrup to coat.
  3. Bake popcorn, uncovered, in a 300 degrees F oven for 15 minutes.
  4. Remove popcorn from oven and stir in the dried pineapple and the coconut.
  5. Bake the popcorn mixture, uncovered, 5 minutes more.
  6. Turn the mixture onto a large piece of foil. Cool the mixture completely.
  7. Serve popcorn immediately or store, tightly covered, in a cool, dry place.

Makes about 16 (1/2 cup) servings.


Recipe Goldmine

Join our Facebook group






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.