Michaela calls this her Poppity Toffee Popcorn. She first tasted it when she was
watching a movie and there were a lot of interruptions.
When her mum brought in some of this caramel popcorn it was
gone very quickly and there weren’t as many interruptions.
- Ingredients:
- Half a cup of un-popped popcorn
- 2 tablespoons of vegetable oil
- half a teaspoon of salt
- 125 g of butter or margarine
- 2 tablespoons of honey
¾
cup of castor sugar
Instructions:
Put the vegetable oil in a saucepan with
the element on medium heat. Add
the popcorn and salt. Place the lid on it and wiggle the pan
around to keep the popcorn moving. Popping should start within
about 30 seconds. Keep listening to the popping.
When it starts to slow down to just a few pops per 10
seconds, it’s time turn the heat off.
Now the toffee.
In another saucepan, combine the butter, honey and castor sugar.
Stir on a medium heat until mixture has dissolved. Bring it
to boil and let the mixture simmer for 7 minutes. Then take the
pan off the heat. Stir a small amount of popcorn into the toffee
at a time with the toffee mixture until it’s well coated.
Spread popcorn over a
greased tray until cool. Place the Poppity Toffee Popcorn in a
bowl and munch!
Instructions:
Make sure you ask an adult to help you with this recipe as all
the ingredients get extremely hot!
