What you need
¼ cup popping corn, prepared as per packet directions with no salt
1 cup toasted chopped macadamia nuts
1 teaspoon salt flakes
1 cup sugar
225g CADBURY Baking Milk Chocolate Melts
1. PLACE the popcorn, nuts and salt in a large bowl and toss to combine. Line a baking tray with baking paper.
2. PLACE the sugar in a saucepan and cook over a medium high heat, without stirring, for 2 minutes or until sugar begins to melt. Continue cooking, stirring occasionally, for 2-3 minutes or until deep golden. Remove from heat and carefully add to the popcorn mixture, stirring to evenly coat. Working quickly use 2 metal spoons to portion the popcorn in clusters on the paper lined tray. Allow to cool and set.
3. MELT two thirds of the chocolate gently in a bowl over simmering water. Remove from the heat then add the remaining chocolate, stir until smooth. Cool slightly. Dip the base of each cluster in chocolate and return to the tray to set. Store in an airtight container until required.
30 seconds in a microwave oven will soften the mixture if it hardens before you’re finished.
Leftover popped corn mixture, if not eaten, can be folded through softened vanilla ice cream, refrozen and served later as an ice treat!
What a winner these chocolate dipped clusters are for parties and movie nights at home! Take care with the hot toffee and if you want more than 20, make more single batches to keep working with the toffee simple.