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HONEYCOMB CRISPY POPCORN
500g castor sugar
2 tablespoons golden syrup
1 cup water
pinch cream tartar
1 teaspoon bicarbonate of soda
1 tablespoon water
10 cups popped popcorn
1. In a large saucepan combine castor sugar, golden
syrup, water and cream tartar.
2. Place over a low heat and stir continuously until
sugar has dissolved.
3. Bring to the boil, until toffee becomes golden and
reaches hard cracked stage.
4. Remove from heat.
5. Combine bicarbonate of soda and 1 tablespoon of
water, mix well. Stir in gradually to prepared toffee.
6. Place popcorn into a 2cm deep lined pan, spread
out evenly.
7. Pour prepared honeycomb over popcorn.
8. Cool and break into desired portions.
CHOCOLATE CORN CRACKLES
8 cups popped popcorn
125g copha, melted
300g milk chocolate, melted
1 cup unsalted raw peanuts, shelled
1. Combine all ingredients, mix well.
2. Spoon into paper patty cases, chill until firm.
LOLLY GOBBLE BLISS BOMBS
1 cup water
1½ cups castor sugar
1 teaspoon vinegar
1 teaspoon vanilla essence
60g butter
1 cup unsalted peanuts
8 cups popped popcorn
1. Combine water, castor sugar, vinegar and vanilla
essence in medium saucepan and stir continuously
over heat until sugar dissolves.
2. Bring to the boil until mixture is golden and reaches
hard cracked stage.
3. Add butter, stir through gradually.
4. Pour and toss over prepared popcorn and nuts.
5. Stir until mixture is firm and starts to break apart.
BOSTON POPCORN BROWNIES
100g milk chocolate, melted
150g margarine or butter, melted
350g castor sugar
150g self-raising flour
2 tablespoons cocoa
½ teaspoon salt
4 eggs, lightly beaten
4 cups popped popcorn
2 teaspoons vanilla essence
1. Combine milk chocolate, margarine or butter and
castor sugar, mix well.
2. Mix self-raising flour, cocoa and salt, fold through
chocolate mixture.
3. Stir through popcorn and essence.
4. Spread into a lightly greased lamington pan.
5. Bake in a moderate oven for 40 minutes or until
firm, cool and slice.
All recipes listed below use pre-popped popcorn.
Never add any other ingredients directly into the
Crazy Popper machine.
SPICY BUTTERED POPCORN
60g butter, melted
2 tablespoons sweet Thai chilli sauce
1 teaspoon garlic salt
¼ teaspoon cayenne pepper
6-8 cups popped popcorn
1. Combine all ingredients together, pour and toss
over popcorn until lightly covered.
MADRAS POPCORN
80g butter, melted
2 tablespoons madras curry paste
¼ cup desiccated coconut
1 teaspoon garlic salt
1 teaspoon ground cumin
6-8 cups popped popcorn
1. Combine all ingredients, mix well. Toss over
prepared popcorn.
COFFEE POPCORN CREAM MERINGUES
4 egg whites
2²⁄
³
cups castor sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
2 teaspoons cornflour
4 cups popped popcorn
4 tablespoons boiling water
2 teaspoons instant coffee
1 tablespoon hot water
125g butter, softened
1 cup icing sugar
1. Beat egg whites until soft peaks form.
2. Gradually add to the egg whites, sugar, white
vinegar, vanilla essence and cornflour, beat until
sugar has dissolved, fold through popped popcorn.
3. Use a tablespoon to spoon mixture onto lightly
greased oven trays.
4. Bake in a slow oven 160°C until meringues are
crisp and firm.
5. Dissolve coffee and water together, gradually beat
with butter and icing sugar until creamy.
6. Use coffee cream icing to join prepared meringues
together.
FUN POPCORN