8
• Separate onto two large baking sheets and bake in preheated oven for
1 hour, stirring every 15 minutes.
• Remove from oven and let cool completely before serving.
Peanutty Popcorn
1.5 litres/quarts
Popcorn
250 ml (1 cup)
Roasted, salted peanuts
340g (3/4 lb)
Chocolate chips
125 ml (1/2 cup)
Honey
• Stir popcorn and peanuts together in the serving bowl. Ensure that
the plastic cap is on.
• In a microwave-safe bowl, heat chocolate chips for 10 seconds. Stir.
Repeat the heating and stirring until chocolate chips are melted.
• Stir honey into chocolate until blended.
• Pour chocolate mixture over popcorn and peanuts and toss until
evenly coated.
• Shape into small balls and place on waxed paper.
• Refrigerate until fi rm.
• Store in an airtight container up to 5 days.
Candied Popcorn
5 litres/quarts
Popcorn
250 ml (1 cup)
Sugar
10 ml (2 tsp.)
Butter
60 ml (1/4 cup)
Water
1 – 2 drops
Food colouring
• Combine sugar, butter, water and food colouring in a saucepan.
• Boil contents for 3 minutes.
• Let cool to lukewarm.
• Grease a large roasting pan then fi ll with popcorn.
• Pour syrup mixture over the popcorn and toss to coat.
• Scoop onto parchment paper and let cool completely before breaking
apart.
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