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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

COCONUT CARMEL POPCORN Recipe

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This recipe for COCONUT CARMEL POPCORN is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1- 1/3 cup pop corn
2 cups sugar
1-1/3 cup brown sugar
1 cup + 2 tbs white corn syrup
1 cup water.
1-1/3 cup raw peanuts
1/1/2 cup raw coconut (ribbon kind)
1-1/3 tsp salt
3/4 cup melted butter
1-1/3 tsp soda
1-1/3 tsp vanilla
Directions:
Directions:
Pop the popcorn and put in a large bowl.

Put sugar, brown sugar, corn syrup and water in a pan and stir constantly. Cook to 231 degrees on a candy thermometer. Add the raw peanuts cook to 261 degrees, then add the coconut and cook to 281 degrees. add the salt and cook to 291 degrees. Remove from heat and add melted butter, soda, vanilla. Stir quickly and well. Pour on the bowl of popcorn,stir well. pour onto a cookie sheet and cool. When cool break into pieces.
Number Of Servings:
Number Of Servings:
large bowl
Personal Notes:
Personal Notes:
This recipe was given to me by my Aunt Martha Barton Ashby, moms sister.

 

 

 

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