Popcorn Chipwiches
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Ingredients: |
Keep popcorn warm. In a three-quart saucepan, combine brown sugar, corn syrup, butter, vinegar and salt. Cook and stir until sugar dissolves. Continue to cook until hard ball stage (250-degrees on candy thermometer). Pour syrup over popped popcorn; stir to coat.
Add chocolate pieces and nuts; stir just to mix. Pour into two 13 x 9 x 2-inch pans, spreading and packing firmly. Cool. In each pan, cut 12 rectangles. Cut each pint of ice cream into 6 slices. Sandwich ice cream between two popcorn rectangles. Yield: 12 dessert sandwiches.
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