50 g (2 oz) brown sugar
25 g (1 oz) butter
20 ml (1 1/2 tbsp) golden syrup (or corn syrup)
15 ml (1 tbsp) milk
50 g (2 oz) chocolate chips
pinch bicarbonate of soda
1.2 litre (2 pt) popped popcorn
25 g (1 oz) butter
20 ml (1 1/2 tbsp) golden syrup (or corn syrup)
15 ml (1 tbsp) milk
50 g (2 oz) chocolate chips
pinch bicarbonate of soda
1.2 litre (2 pt) popped popcorn
method
1. Put the sugar, butter, syrup and milk into a heavy-based saucepan.
2. Stir over a gentle heat until the butter and sugar have melted. Boil without stirring for 2 minutes.
3. Remove from the heat. Add the chocolate and bicarbonate of soda. Stir until the chocolate is melted.
4. Measure the popped popcorn into a bowl. Pour over the syrup and toss well until evenly coated.
5. Spread mixture on a large baking tray. Bake in the oven at 150°C (300°F) Gas 2 for about 15 minutes. Test for crispness. Bake for a further 5-10 minutes if necessary.
6. Cool and break into bite-sized pieces to serve.
2. Stir over a gentle heat until the butter and sugar have melted. Boil without stirring for 2 minutes.
3. Remove from the heat. Add the chocolate and bicarbonate of soda. Stir until the chocolate is melted.
4. Measure the popped popcorn into a bowl. Pour over the syrup and toss well until evenly coated.
5. Spread mixture on a large baking tray. Bake in the oven at 150°C (300°F) Gas 2 for about 15 minutes. Test for crispness. Bake for a further 5-10 minutes if necessary.
6. Cool and break into bite-sized pieces to serve.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
