Tested till perfect Hawaiian Popcorn
Hawaiian Popcorn
Photography by Joe Kim/TC Media

Hawaiian Popcorn

Kids love the tropical combination of pineapple, lime and coconut. In lieu of buying a bag of prepared popcorn, make your own on the stove top. Not only will the kernels be lighter and larger but they also won't have any of the added preservatives. Package the popcorn in small cellophane bags.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: February 2013

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 10 minutes
  • Portion size 11 cups

Ingredients

  • 1 cup 1cupsweetened shredded coconut
  • 2 cups 2cupswhite chocolate coating wafers, (such as Merckens)
  • 1 tsp 1tspgrated lime zest
  • 1/4 tsp 1/4tspsalt
  • 10 cups 10cupspopped popcorn, (about 1/2 cup unpopped)
  • 3/4 cup 3/4cupdried pineapple, chopped
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Preparation

On baking sheet, toast coconut in 350ºF (180ºC) oven, stirring occasionally, until golden, about 5 minutes.

Meanwhile, in microwaveable measure, microwave white chocolate on high, stirring after 30 seconds, until no lumps remain, about 1 minute. Mix in lime zest and salt.

In large bowl, drizzle chocolate mixture over popcorn, pineapple and coconut; toss to coat. Spread on 2 waxed paper–lined baking sheets. Let stand in cool dry place until  chocolate is set, about 30 minutes. Break up any large pieces. (Makeahead: Store in airtight container for up to 2 weeks.)

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