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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is a recipe from Patrick Evans-Hylton blog - Bay Seasoned. ( /) Sweet fragrances from a multitude of exotic flowers and tropical fruits drift on the trade winds through the Hawaiian islands, perfuming the state with their richness. The ambience is captured in this treat with citrus zest, coconut, macadamia nuts, and pineapple. Cook ’em, Danno. **This is touted as kid-friendly; they can help to zest, measure and add ingredients. It incorporates many fave Hawaiian ingredients, with a special twist. I've included his 2nd set of instructions, as he improved on the technique used. (Any ingredient(s) may be omitted as desired. You may also substitute candied pineapple with candied ginger, candied papaya or candied mango, to suit your own tastes. Ingredients:
4 quarts freshly popped corn |
2 (12 ounce) bags white chocolate chips |
1 teaspoon lemon zest |
1 teaspoon orange zest |
1 tablespoon sweetened flaked coconut |
1/4 cup macadamia nuts, chopped |
1/4 cup candied pineapple, chopped |
Directions:
1. Prepare a baking sheet lined with waxed paper or a silicone baking sheet.
2. Add popcorn to a large mixing bowl; melt chips.
3. Once chips are melted, stir in the zest, coconut, nuts and fruit. Pour the chocolate mixture over the popcorn in the bowl.
4. Use a wooden spoon or buttered hands to quickly toss and incorporate the chocolate and popcorn, coating as much popcorn as possible.
5. Quickly turn the coated popcorn out onto the baking sheet, spread out evenly and press down.
6. Allow the chocolate mixture to harden (20-25 minutes), then break into bars.
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