I am thinking about treats for the Superbowl, what to munch? How about Pecan & Coconut Cream Popcorn, why not! Once you start munching, you may not be able to stop!
1½ cups pecans
1 cup flaked coconut
10 heaping cups popped popcorn
1 (11 oz) bag white chocolate chips (I used Ghirardelli)
1/2 pkg (3.4 oz) coconut cream instant pudding mix, (1/3 cup, save other half for next batch)
3 tsp shortening
Line baking sheet with Silpat, parchment, or wax paper. Toast pecans and coconut in fry pan over medium low heat about 3-5 minutes, watch and stir. In large bowl, mix popped popcorn, pecans, and coconut. In double boiler over LOW heat, slowly melt chips. Do not try to rush, white chocolate or white chips have a very low burning point, so slowly let it warm stirring constantly (melting white chocolate). Remove from heat just as chips are softening, stir in coconut pudding mix, it will be thick. Put mixture back on the heat and slowly stir in the shortening, one tsp at a time to loosen up or thin the mixture. Pour the mixture over the popcorn mixture in four batches, stirring gently after each addition. Between additions, set coconut cream mixture on the low heat. Make sure to stir all the way to the bottom of the big bowl to bring all the coconut and pecans up and mix them in. Gently stir until all is coated. Pour out onto prepared baking sheet. Refrigerate for about 15 minutes until coconut cream mixture sets up. Break apart into pieces and store in airtight container.
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