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
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
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.
