Recipes continued
Cinnamon Munch
You will need a candy thermometer for this recipe
¹⁄³ cup
½cup maple syrup
½cup water
2 ½ teaspoons cinnamon
1 teaspoon salt
1.Cook popcorn according to directions in the popcorn maker.
2.Line a large baking tray with baking paper; spread popcorn evenly over tray.
3.Combine butter, sugar, syrup, water, cinnamon and salt in a medium saucepan. Cook, stirring, on a medium heat until the butter has melted and the sugar has dissolved. Using a pastry brush and hot water, brush down the sides of the saucepan to remove any sugar. Increase heat and bring to the boil. Boil, uncovered, without stirring until the temperature reaches 150°C on a candy thermometer.
4.Pour the hot toffee mixture over the popcorn and carefully stir through. Allow to cool to room temperature.
5.Break or cut into chunks and enjoy!
Makes approximately 8 cups
Pina Colada Popcorn
For best results, make the Pina Colada Syrup just before popping the popcorn.
2 tablespoons coconut powder
1 tablespoon water
1 tablespoon caster sugar
1 tablespoon shredded coconut
60g Sunbeam Foods Dried Pineapple, chopped ¹⁄³ cup
1.Combine coconut powder, water and sugar in a small saucepan. Cook, stirring until the mixture has combined and started to bubble. Remove from heat and stir through the shredded coconut and dried pineapple. Stand while making popcorn.
2.Cook popcorn according to directions in the popcorn maker.
3.Pour the Pina Colada mixture over the popcorn; mix well.
4.Enjoy!
Makes approximately 8 cups
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