Cinnamon Munch
You will need a candy
thermometer for this recipe
¹⁄³ cup un-popped popcorn
120g butter, chopped
300g soft brown sugar
½ cup maple syrup
½ cup water
2 ½ teaspoons cinnamon
1 teaspoon salt
1. Cook popcorn according to directions in
the popcorn maker.
2. Line a large baking tray with baking paper;
spread popcorn evenly over tray.
3. Combine butter, sugar, syrup, water,
cinnamon and salt in a medium saucepan.
Cook, stirring, on a medium heat until the
butter has melted and the sugar has
dissolved. Using a pastry brush and hot
water, brush down the sides of the
saucepan to remove any sugar. Increase
heat and bring to the boil. Boil,
uncovered, without stirring until the
temperature reaches 150°C on a candy
thermometer.
4. Pour the hot toffee mixture over the
popcorn and carefully stir through. Allow
to cool to room temperature.
5. Break or cut into chunks and enjoy!
Makes approximately 8 cups
Pina Colada Popcorn
For best results, make the Pina Colada
Syrup just before popping the popcorn.
2 tablespoons coconut powder
1 tablespoon water
1 tablespoon caster sugar
1 tablespoon shredded coconut
60g Sunbeam Foods Dried Pineapple, chopped
¹⁄³ cup un-popped popping corn
1. Combine coconut powder, water and sugar
in a small saucepan. Cook, stirring until
the mixture has combined and started to
bubble. Remove from heat and stir
through the shredded coconut and dried
pineapple. Stand while making popcorn.
2. Cook popcorn according to directions in
the popcorn maker.
3. Pour the Pina Colada mixture over the
popcorn; mix well.
4. Enjoy!
Makes approximately 8 cups
8
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