Coconut Popcorn Crisp

Ingredients

• 2 cups brown sugar
• 1 tablespoon butter
• 1 cup dark corn syrup
• 1 package (12 oz.) salted peanuts
• 1 package (8 oz.) coconut
• 4 quarts freshly popped corn

Steps

1. Cook the brown sugar, syrup and butter in a saucepan to the hard-ball stage.
2. Pour over the popcorn, peanuts and coconut and mix well.
3. Press into a loaf pan or cake pan and slice when cool. It can also be shaped into balls.

Notes

From the booklet “Ed May’s Contest-Winning Popcorn Recipes” (Earl May Seed & Nursery Co., Shenandoah, Iowa, dated 9/82), which printed 27 recipes picked from more than 1,100 sent in by Midwest homemakers. The steps are in our own words; both sides of the booklet are shown below.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

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