Recipe Raphaella Frame-tolmie
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.