Caramel popcorn bars

Method

• 1
  Grease and line a 16cm x 26cm (base) slice pan with baking paper.
• 2
  Heat oil in a large saucepan over medium heat. Add a few corn kernels (when they start to spin slowly the oil is hot enough).
• 3
  Add remaining corn and salt. Cover with a tight-fitting lid. Shake pan gently until popping stops. Transfer to a large bowl. Cool for 15 minutes. Add caramel choc bits.
• 4
  Meanwhile, place sugar, butter and syrup in a saucepan over medium heat. Cook, stirring, for 5 minutes or until butter has melted and sugar has dissolved. Bring to the boil. Boil for 6 to 8 minutes until golden.
• 5
  Remove from heat and stir in nuts. Pour mixture over popcorn and stir to coat. Spoon into prepared pan. Place a piece of baking paper over popcorn to cover. Press firmly into pan. Discard baking paper. Stand at room temperature for 1 hour or until cool. Cut into 16 bars. Serve.