POP­PY­COCK

Recipe Raphaella Frame-tolmie

House and Leisure Food - - HL FOOD -

Pop­py­cock 2ℓ popped pop­corn 1 cup but­ter ½ cup golden syrup 2 cups soft brown sugar,

tightly packed 1t salt 1t bi­car­bon­ate of soda 1t vanilla ex­tract ⅓ cup white sugar 1t wa­ter 1t but­ter 200g mixed nuts

Pre­heat the oven to 100°C. Re­move any un­popped ker­nels from the pop­corn and place in a large bowl. Grease two large roast­ing trays and set aside. Com­bine the but­ter, syrup, brown sugar and salt in a saucepan and al­low to boil for about five min­utes. Re­move from the heat and add the bi­car­bon­ate of soda and vanilla ex­tract – the mix­ture will foam. Stir to com­bine and pour the caramel over the pop­corn, coat­ing well. Spread the pop­corn onto the roast­ing trays and bake for about an hour, toss­ing ev­ery 15 min­utes. Re­move from the oven and spread onto wax pa­per to cool, break­ing up any clumps.

Com­bine the white sugar and wa­ter in a saucepan with the tea­spoon of but­ter. Heat, stir­ring the sugar un­til it melts and turns a deep caramel colour. Re­move from the heat and add the nuts, stir­ring through to coat. Pour the nuts onto a bak­ing tray to cool. Once hard­ened, break any pieces that have stuck to­gether and toss through the pop­corn.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.