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Popcorn Chipwiches recipe

Here’s a tasty twist on an all-time favoriteice cream treat — ice cream is sandwiched between two candiedpopcorn squares.

Recipe: Popcorn Chipwiches

2 1/2 quarts popped popcorn*
1 1/2 cup light brown sugar, firmly packed
3/4 cup dark corn syrup
1/2 cup butter
1 tablespoon distilled white vinegar
1/2 teaspoon salt
1 (6-ounce) package chocolate pieces
1/2 cup chopped walnuts
2 pints brick-style vanilla ice cream

  • Keep popcorn warm.
  • In a three-quart saucepan, combine brownsugar, corn syrup, butter, vinegar and salt. Cook and stir untilsugar dissolves. Continue to cook until hard ball stage (250°F/ 120°C on candy thermometer). Pour syrup over popped popcorn;stir to coat.
  • Add chocolate pieces and nuts; stir justto mix. Pour into two 13 x 9 x 2-inch pans, spreading and packingfirmly. Cool.
  • In each pan, cut 12 rectangles. Cut eachpint of ice cream into 6 slices. Sandwich ice cream between twopopcorn rectangles.

    Makes 12 good-sized squares.

    *1 ounce of unpopped popcorn kernels (2tablespoons household measure) makes approximately 1 quart ofpopped popcorn.

    Recipe provided courtesy of The PopcornBoard.

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