Loading ...
Loading ...
Loading ...
76
Chewy Caramel Pecan Popcorn
¹⁄
³
cup un-popped popping corn
200g condensed milk
¹⁄
³
cup soft brown sugar
¹⁄
³
cup caster sugar
65g butter, chopped
1 cup pecans, toasted, roughly chopped
1. Preheat oven to 180°C. Line a large
baking tray with baking paper.
2. Cook popcorn according to directions in
the popcorn maker.
3. In a small saucepan combine the
condensed milk, sugars and butter. Cook,
stirring constantly, over a medium heat
until the butter has melted. Cook, stirring,
for a further 3 minutes.
4. Combine the caramel mixture and popcorn
together; spread out onto baking tray.
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
Choc Chewy Popcorn
¹⁄
³
cup un-popped popping corn
4 x 60g MARS
®
Bar
90g butter
1. Preheat oven to 180°C. Line a large
baking tray with baking paper.
2. Cook popcorn according to directions in
the popcorn maker.
3. Chop MARS
®
bar and butter; place in a
medium saucepan and cook, stirring over
a low heat until melted.
4. Combine the chocolate mixture and
popcorn together; spread out onto baking
tray. Bake for 4 minutes; stir. Bake for a
further 2 minutes then remove from oven,
stir and allow to cool.
5. Break into chunks and enjoy!
Makes approximately 8 cups
Recipes
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
CP4600_17EM2.indd 6-7 5/10/17 10:26
Loading ...
Loading ...