Recipe

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• 1/4 cup butter
• 1/4 cup light corn syrup
• 1/4 cup cream of coconut
• 1 cup brown sugar
• 1/2 cup popcorn, popped
• 1 cup coconut, toasted
• 1/2 cup cashews
• 1/2 cup dried pineapple
• 1/2 cup dried banana pieces

• 1 Preheat the oven to 300 degrees.
• 2 First pop the 1/2 cup unpopped corn kernels, then set aside.
• 3 In a heavy saucepan, put the butter, corn syrup, cream of coconut, and brown sugar. Boil over moderate heat for 2 minutes, stirring constantly.
• 4 Combine the popcorn, coconut, dates, dried pineapples and dried banana chips in a large plastic bowl sprayed with non-stick spray. (That works best-the plastic bowl, as the syrup will not stick to the sides if you spray it first, making it easier to combine the ingredients.).
• 5 Stir to mix and pour onto a cookie sheet lined with parchment paper and bake for 30 minutes.