2 1/2 quarts popped popcorn
1 1/2 cup light brown sugar
3/4 cup dark corn syrup
1/2 cup butter
1 tablespoon vinegar
1/2 teaspoon salt
1 6-ounce package chocolate pieces
1/2 cup chopped walnuts
2 pints brick-style vanilla ice cream.
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 Fahrenheit 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.
12 dessert sandwiches.