Ingredients
| Amount | Ingredient |
|---|---|
| 10 cups | JOLLY TIME Pop Corn, popped |
| 1-1/2 cup | light brown sugar |
| 3/4 cup | dark corn syrup |
| 1/2 cup | butter |
| 1 tbsp | vinegar |
| 1/2 teaspoon | salt |
| 6 oz | chocolate pieces |
| 1/2 cup | chopped walnuts |
| 2 pints | brick style vanilla ice cream |
Directions
- Keep popcorn warm. Remove any unpopped kernels.
- 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 degrees Fahrenheit on candy thermometer).
- Pour syrup over popped popcorn; stir to coat.
- Add chocolate pieces and nuts; stir just to mix.
- Pour into two 13 x 9 x 2 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.
Recipe compliments of The Popcorn Board