You will find that a small amount of cocoanut will add to the quality of pop-corn when made up in vanilla or molasses syrup in the form of brittle or cakes.
Ground, shredded, thread or flaked cocoanut may be used to increase variety and please various trade. In fact, all three styles of cocoanut added to one style of pop-corn is a good thing.
The use of cocoanut in winter and in summer and its use in pop-corn in different climates with the risk of its becoming rancid are to be considered.
Fresh cocoanut will make a better tasting piece of confection, for it gives a flavor all its own. You must cut it up, grate it and use it in your confection on the same day in order to insure the quality of your goods. If the cocoanut is enclosed in a coating of the candy it will keep as well as the pop-corn.
Dried cocoanut will not become rancid, and will add to the quality of your confection. You need not be afraid of its becoming rancid when you do not get it completely incased with candy.
As to whether the cocoanut is ground, shredded or flaked, makes no difference as far as its use is concerned, but it gives a different flavor and appearance to the confection.
Butter should be cooked into the candy to get the best results.
Use a heaping tablespoonful of cream of tartar to ten pounds of sugar to stop graining when you use no corn syrup. Cook it in the candy.
A little Konut cooked in the candy for coating whole pop-corn makes it stir more easily. Use half as much as the recipe calls for butter.