Sunbeam CP4500A manual Recipes continued, 1 ½ tablespoons honey, ¼teaspoon bicarbonate of soda

Recipes continued

Toffee Popcorn Crunch

¹⁄³ cup un-popped popping corn

½cup firmly packed brown sugar 60g butter or margarine

1 ½ tablespoons honey

¼teaspoon bicarbonate of soda

¼teaspoon vanilla essence

½cup macadamia nuts, toasted

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

2.Cook popcorn according to directions in the 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 ¾ 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 the 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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