Ingredients
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2 tablespoons vegetable oil
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1/4 cup popping corn
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1 teaspoon sea salt
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1/2 cup caramel choc bits
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1/2 cup brown sugar
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100g butter, chopped
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1/4 cup golden syrup
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1/2 cup granulated nuts
Equipment
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a 16cm x 26cm (base) slice pan
Method
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1Grease and line a 16cm x 26cm (base) slice pan with baking paper.
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2Heat oil in a large saucepan over medium heat. Add a few corn kernels (when they start to spin slowly the oil is hot enough).
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3Add 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.
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4Meanwhile, 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.
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5Remove 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.
Source: taste.com.au
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