7
Toffee Popcorn Crunch
¹⁄³ cup un-popped popping corn
½ cup firmly packed brown sugar
60g butter or margarine
1 ½ tablespoons honey
¼ teaspoon bicarbonate of soda
¼ teaspoon vanilla essence
½ cup macadamia nuts, toasted
1. Preheat oven to 160°C. Line a large
baking tray with baking paper.
2. Cook popcorn according to directions in
the popcorn maker. Place popcorn onto
baking tray.
3. In a small saucepan, combine sugar,
butter and honey; cook, stirring until
mixture boils. Reduce heat; simmer for 3
minutes. Remove from heat and stir
through soda and vanilla. Pour mixture
over popcorn; add nuts and stir through to
coat evenly.
4. Bake in oven for 3 minutes; stir then bake
for a further 2 minutes. Remove from
oven, stir. Allow to cool.
5. Break into chunks and enjoy!
Makes approximately 8 cups
Rocky Poppy Road
¹⁄³ cup un-popped popping corn
2 x 375g milk chocolate melts
100g pink & white mini marshmallows
¾ cup shredded coconut
1. Grease and line a 20cm x 30cm lamington
pan. Line base and sides with baking
paper, extending 5cm along long edges of
the pan.
2. Cook popcorn according to directions in
the popcorn maker.
3. Stir chocolate in a heatproof bowl over a
small saucepan of simmering water until
smooth; cool slightly.
4. Combine popcorn, marshmallows, coconut
together in a large bowl. Pour over melted
chocolate; mix well to combine.
5. Spoon mixture into the prepared pan;
pressing down gently. Allow to cool to
room temperature.
6. Cut into pieces and enjoy!
Makes 48 pieces
Recipes continued
