Pom poms

Australian Women’s Weekly NZ - - WEEKNIGHT COOKING -

MAKES ABOUT 40 PREP AND COOK TIME 30 MIN­UTES (+ REFRIGERATION TIME) 395g can sweet­ened con­densed milk 30g but­ter 1 cup (140g) finely chopped roasted un­salted peanuts 4 cups (40g) lightly salted air-popped popcorn ½ cup (40g) toasted shred­ded co­conut 150g milk choco­late melts, melted 1 Line two trays with bak­ing pa­per. 2 Com­bine the con­densed milk and but­ter in a large heavy-based saucepan; cook, stir­ring, over medium heat for about 10 min­utes or un­til the mix­ture is a caramel colour. Re­move from the heat and quickly stir in peanuts, popcorn and co­conut. 3 Work­ing quickly, roll wal­nut-sized pieces of mix­ture into balls. Dip balls in choco­late; drain away ex­cess. Place on trays. Re­frig­er­ate un­til firm. Trans­fer to an air­tight con­tainer. Not suit­able to freeze or mi­crowave.

TEST KITCHEN TIP

Pom poms will keep at room tem­per­a­ture or in the fridge for up to 1 week.

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