Pina Colada Popcorn
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A sweet, buttery popcorn baked with coconut pudding mix, rum extract, dried pineapple and toasted coconut. Cool it completely, then pack it in a tin for gifting or movie night.
Ingredients
- 8 cups popped popcorn (about 1/3 to 1/2 cup unpopped kernels)
- 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 pineapple or candied pineapple
- 1/2 cup coconut toasted
Equipment
- saucepan
- baking sheet
- mixing bowl
Directions
- Spread the coconut in a thin layer and toast it in a low oven until lightly browned, stirring often.
- Pick out any unpopped kernels and spread the popcorn in a buttered baking pan. Keep it warm in a low oven.
- Melt the butter in a small saucepan, take it off the heat, and stir in the corn syrup, pudding mix, and rum extract.
- Pour over the warm popcorn and toss to coat.
- Bake uncovered at low heat for about 15 minutes, then stir in the pineapple and toasted coconut and bake for about 5 minutes more.
- Spread on foil and let cool completely before storing.
Notes
Sealed in a cool, dry place; good quality 1 to 2 weeks; airtight container is better in warm or humid conditions.
Nutrition
Serving: 22g | Calories: 74kcal | Carbohydrates: 13g | Protein: 0.6g | Fat: 2.5g | Saturated Fat: 1.7g | Trans Fat: 0.1g | Cholesterol: 3.8mg | Sodium: 66mg | Potassium: 28mg | Fiber: 1g | Sugar: 9.5g | Vitamin A: 54IU | Vitamin C: 0mg | Calcium: 2.5mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 16 servings; popped popcorn counted as air-popped popcorn, butter or margarine (the first choice counted), instant coconut cream pudding mix counted as instant pudding mix (dry, one box 96 g), diced dried pineapple or candied pineapple (the first choice counted), coconut counted as sweetened flaked coconut. Brands and portions vary, so use it only as an approximation.