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Thumbprint Butter Cookies
Spiced Honey & Black Pepper-Glazed Ham
Irish Stew
Slow Cooker Corned Beef & Cabbage
Savory Irish Cheese Soda Bread*
Mint Chocolate Chip Cookies
Popcorn Chipwiches
Makes 12 servings

2-1/2 quarts popped popcorn 1-1/2 cups light brown sugar 3/4 cup dark corn syrup 1/2 cup butter 1 tablespoon vinegar 1/2 teaspoon salt 1 package (6 ounces) chocolate pieces 1/2 cup chopped walnuts 2 pints brick-style vanilla ice cream

Pop popcorn according to package directions, and keep warm. In 3-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 popcorn; stir to coat. Add chocolate pieces and nuts; stir just until mixed. Pour into two 13-by-9-by-2-inch pans, spreading and packing firmly. Cool. In each pan, cut 12 rectangles. Cut each pint of ice cream into six slices. Sandwich each ice cream slice between 2 popcorn rectangles.