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.