Recipe: Caramel popcorn bars
How to Make:
- Grease and line a 16cm x 26cm (base) slice pan with baking paper.
- Heat oil in a large saucepan over medium heat. Add a few corn kernels (when they start to spin slowly the oil is hot enough).
- Add remaining corn and salt. Cover with a tight-fitting lid. Shake pan gently until popping stops. Transfer to a large bowl. Cool for 15 minutes. Add caramel choc bits.
- Meanwhile, place sugar, butter and syrup in a saucepan over medium heat. Cook, stirring, for 5 minutes or until butter has melted and sugar has dissolved. Bring to the boil. Boil for 6 to 8 minutes until golden.
- Remove from heat and stir in nuts. Pour mixture over popcorn and stir to coat. Spoon into prepared pan. Place a piece of baking paper over popcorn to cover. Press firmly into pan. Discard baking paper. Stand at room temperature for 1 hour or until cool. Cut into 16 bars. Serve.
Time for preparing:
15 min.
Servings:
16
Ingredients:
- 2 tablespoons vegetable oil
- 1/4 cup popping corn
- 1 teaspoon sea salt
- 1/2 cup caramel choc bits
- 1/2 cup brown sugar
- 100g butter, chopped
- 1/4 cup golden syrup
- 1/2 cup granulated nuts
