essence and corn flour, beat until sugar
has dissolved, fold through popped
popcorn. Use a tablespoon to spoon
mixture onto lightly greased oven tray.
Bake in a slow oven 160°C until
meringues are crisp and firm.
Dissolve coffee and water together;
gradually beat with butter and icing sugar
until creamy. Use coffee cream icing to
join prepared meringues together.
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
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.
Combine bicarbonate of soda and 1
tablespoon of water, mix well. Stir in
gradually to prepared toffee.
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
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
1
⁄
4
cup freshly grated parmesan cheese
1 cup sour cream
6 rashers bacon, diced and cooked
Freshly ground black pepper
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
1
⁄
2
teaspoon salt
4 eggs, lightly beaten
4 cups popped popcorn
2 teaspoons vanilla essence
Combine milk chocolate, margarine or
butter and castor sugar, mix well until
combined.
Beat Self-raising flour, cocoa, salt and eggs,
fold through the chocolate mixture.
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.
