Recipes continued

Toffee Popcorn Crunch

1/3 cup un-popped popping corn

1/2 cup firmly packed brown sugar

60g butter or margarine

1 1/2 tablespoons honey

1/4 teaspoon bicarbonate of soda

1/4 teaspoon vanilla essence

1/2 cup macadamia nuts, toasted

1.Preheat oven to 160°c. Line a large baking tray with baking paper.

2.Cook popcorn according to directions in Sunbeam Cornelius popcorn maker. Place popcorn onto baking tray.

3.In a small saucepan, combine sugar, butter and honey; cook, stirring until mixture boils. Reduce heat; simmer for 3 minutes. Remove from heat and stir through soda and vanilla. Pour mixture over popcorn; add nuts and stir through to coat evenly.

4.Bake in oven for 3 minutes; stir then bake for a further 2 minutes. Remove from oven, stir. Allow to cool.

5.Break into chunks and enjoy!

Makes approximately 8 cups

Rocky Poppy Road

1/3 cup un-popped popping corn

2 x 375g milk chocolate melts

100g pink & white mini marshmallows

3/4 cup shredded coconut

1.Grease and line a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending 5cm along long edges of the pan.

2.Cook popcorn according to directions in Sunbeam Cornelius popcorn maker.

3.Stir chocolate in a heatproof bowl over a small saucepan of simmering water until smooth; cool slightly.

4.Combine popcorn, marshmallows, coconut together in a large bowl. Pour over melted chocolate; mix well to combine.

5.Spoon mixture into the prepared pan; pressing down gently. Allow to cool to room temperature.

6.Cut into pieces and enjoy!

Makes 48 pieces

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Sunbeam CP4500 manual Toffee Popcorn Crunch, Makes approximately 8 cups Rocky Poppy Road, Makes 48 pieces

CP4500 specifications

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