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Caramel popcorn

by: Suné Esterhuizen | 29 Aug 2017

Perfect for those with a sweet tooth!

Melt 125ml butter, 125ml light brown sugar and 125ml golden syrup over low heat until the sugar has dissolved, then bring to a boil. Boil gently for 4 minutes. Spread 4 cups cooked popcorn, 250ml whole peanuts and 125ml chocolate chips on a large baking tray lined with baking paper. Drizzle the caramel sauce over the popcorn and, using two wooden spoons, work it through the popcorn until well coated. Bake for 15 minutes at 180°C and stir after 10 minutes. Allow to cool completely on the baking paper before breaking up into chunks. Store in an airtight container.

- Homemag



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