Bring to boil over low heat, stirring constantly; boil 2-3
minutes. Remove saucepan from heat.

In large bowl, combine raisins and popcorn; pour hot
mixture over popcorn and toss carefully with wooden
spoons until well-coated.

Spray 9-by-13-inch baking dish with cooking spray; press
popcorn mixture into pan and cool completely.

Cut into squares and serve.

COCONUT-POPCORN CRUNCH PIE
Yield: 12 servings
2 quarts popped popcorn, unsalted
1 can (4 ounces) fl aked coconut, toasted
1 cup sugar
1 cup light corn syrup
½ cup butter or margarine
1/4 cup water
2 teaspoons salt
1 teaspoon vanilla
1 quart vanilla, spumoni or butter pecan
ice cream
fresh fruit, for topping (optional)
chocolate sauce, for topping (optional)
In large, butt ered bowl, mix popcorn and coconut. In
saucepan, combine sugar, syrup, butt er, water and salt. Bring
to boil over low heat, stirring until sugar dissolves. Continue
cooking until syrup reaches hard crack stage (290-295 F).

Stir in vanilla. Pour syrup in fi ne stream over popcorn
mixture; stir until particles are evenly coated with syrup.

On butt ered, 12-inch pizza pan, spread half of popcorn
mixture in thin layer, covering bott om of pan. Mark off into
wedge-shaped servings; set aside. Repeat using remaining
popcorn mixture; cool.

Cover one layer with ice cream; top with second popcorn
layer. Store in freezer. To serve, cut in wedges. Serve with
fruit or chocolate sauce, if desired.

For more creative, DIY popcorn recipe ideas, visit popcorn.org.

Source: Family Features
washingtonFAMILY.com November 2018
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