Kambrook FLUTTER BUTTER KPC10 - Manual (Page 11)

11
Honeycombed Crispy Popcorn
500g castor sugar
2 tablespoons golden syrup
1 cup water
Pinch cream tatar
1 teaspoon bicarbonate of soda
1 tablespoon water
10 cups popped popcorn
1. In a large saucepan combine castor
sugar, golden syrup, water and cream
tatar. Place over a low heat and stir
continuously until sugar has dissolved.
Bring to the boil, until toffee becomes
golden and reaches hard cracked
stage. Remove from heat.
2. Combine bicarbonate of soda and
1 tablespoon of water, mix well. Stir in
gradually to prepared toffee.
3. Place popcorn into a 2cm deep
lines pan, spread out evenly. Pour
prepared honeycomb over popcorn.
Cool. Break into desired portions.
Chocolate Corn Crackles
8 cups popped popcorn
125g copha, melted
300g milk chocolate, melted
1 cup unsalted raw peanuts, shelled
1. Combine all ingredients, mix well.
Spoon into paper patty cases, chill
until firm.
Savoury Casserole Topping
Chosen Casserole
4 cups popped popcorn
1 cup freshly grated Swiss cheese
¼ cup freshly grated parmesan cheese
1 cup sour cream
6 rashers bacon, diced and cooked
Freshly ground black pepper
1. Combine all ingredients, mix well.
Spread over the top of casserole.
Bake until crisp and golden.
Boston Popcorn Brownies
100g milk chocolate, melted
150g margarine or butter, melted
350g castor sugar
150g Self-raising flour
2 tablespoons cocoa
½ teaspoon salt
4 eggs, lightly beaten
4 cups popped popcorn
2 teaspoons vanilla essence
1. Combine milk chocolate, margarine
or butter and castor sugar, mix well
until combined.
2. Beat Self-raising flour, cocoa,
salt and eggs, fold through the
chocolate mixture.
3. Stir through popcorn and essence.
Spread into a lightly greased
lamington pan. Bake in a moderate
oven for 40 minutes or until firm, cool
and slice.