Popcorn Chipwiches
Ingredients
- 2 1/2 quarts popped popcorn
- 1 1/2 cups light brown sugar
- 3/4 cup dark corn syrup
- 1/2 cup butter
- 1 tablespoon vinegar
- 1/2 teaspoon salt
- 1 package 6 ounces chocolate pieces
- 1/2 cup chopped walnuts
- 2 pints brick-style vanilla ice cream
Instructions
- Keep popcorn warm.
- In 3-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt. Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250 F on candy thermometer).
- Pour syrup over popcorn; stir to coat. Add chocolate pieces and nuts; stir just until mixed.
- Pour into two 13-by-9-by-2-inch pans, spreading and packing firmly. Cool.
- In each pan, cut 12 rectangles. Cut each pint of ice cream into six slices. Sandwich each ice cream slice between two popcorn rectangles.