SALTED POPCORN AND NUT SLICE

PREP TIME 10 MINUTES (+ REFRIGERATION)

45g (3 cups) salted natural popped popcorn

150g (1 cup) roasted salted macadamias, chopped

160g (1 cup) roasted salted peanuts, chopped

80g (1 cup) roasted coconut chips 375ml (1 ½ cups) raw honey

Line an oven tray with baking paper.

Combine popcorn, nuts and coconut in a medium bowl. Place honey in a frying pan over medium-high heat and bring to the boil. Reduce to a simmer and cook for 5 minutes or until honey starts to caramelise. Watch the mixture; once it starts to caramelise it can quickly burn.

Immediately pour honey over popcorn mixture; stir quickly to combine. Using a spatula, scrape mixture out onto the tray; cover with a piece of baking paper. Using a rolling pin, roll out flat, then remove top layer of paper, leave to cool and set. Serve cut/broken into pieces.

For the remaining recipes featured on our cover, go to sundaytimes/food/