Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 c Popped popcorn
2 tb Butter or margarine
1/3 c Light corn syrup
1/4 c Instant coconut cream puddin
3/4 ts Rum extract
1/2 c Diced dried or candied pinap
1/2 c Coconut*

*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., 3g fat, 4mg chol., 1g pro., 12g carbo., 0g fiber,
and 40mg sodium.

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