Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 c Popped popcorn (about 1/3 to -pudding mix
-1/2 unpopped) 3/4 ts Rum extract
2 tb Butter or margarine 1/2 c Diced dried pineapple or
1/3 c Light corn syrup -candied pineapple
1/4 c Instant coconut cream 1/2 c Coconut, toasted

To toast coconut, spread coconut in a thin layer on a shallow baking
pan. Bake in a 250 degree oven for 6 to 7 minutes or till light
brown, stirring often.

Remove all unpopped kernels from popcorn. Place popped popcorn in a
buttered 17x12x2-inch baking pan. Keep the popcorn warm in a 300
degree oven while making the coating.

In a small saucepan melt the butter or margarine. Remove saucepan
from heat. Stir in the corn syrup, pudding mix, and rum extract.
Remove popcorn from oven. Pour the syrup mixture over the popcorn.
With a large spoon, gently toss the popcorn with the syrup to coat.

Bake popcorn, uncovered, in a 300 degree oven for 15 minutes. Remove
popcorn from oven and stir in the dried pineapple and the coconut.
Bake the popcorn mixture, uncovered, 5 minutes more. Turn the
mixture onto a large piece of foil. Cool the mixture completely.
Serve popcorn immediately or store, tightly covered, in a cool, dry
place. Makes about 16 (1/2 cup) servings.

Nutrition information per 1/2 cup serving: 73 cal., 3 g fat, 4 mg
chol., 1g pro., 12 g carbo., 0g fiber, and 40 mg sodium.

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