2-1/2 qt. popped popcorn 1-1/2 c. light brown sugar 3/4 c. dark corn syrup 1/2 c. butter 1 Tbsp. vinegar 1/2 tsp. salt 6 oz. pkg. chocolate pieces 1/2 c. chopped walnuts 2 pt. brick-style vanilla ice cream
What to do:
1. Keep popcorn warm. In a three-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt. 2. Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250°F. on candy thermometer). 3. Pour syrup over popped popcorn; stir to coat. 4. Add chocolate pieces and nuts; stir just to mix. 5. Pour into two 13 x 9 x 2 in. pans, spreading and packing firmly. 6. Cool. 7. In each pan, cut 12 rectangles. 8. Cut each pint of ice cream into 6 slices. 9. Sandwich ice cream between two popcorn rectangles.
