Hokey Pokey Popcorn #4

Today we made hokey pokey popcorn crunch the ingredients were popcorn, glucose syrup, almonds, baking soda, butter and dark chocolate chunks. After the popcorn was cooked we had to separate the uncooked kernels from the cooked kernels, then we added the caramel topping to the popcorn and mixed it together and cooked it for a while in the oven to make it chewy and lastly added the chocolate over top it tasted so good.

Here's the recipe

Pams Hokey Pokey Popcorn Crunch

Ingredients

• 1 x Pams Butter Popcorn 3pk
• 75g Pams Roasted Unsalted Almonds
• ½ cup Pams Brown Sugar
• ⅓ cup Pams Butter
• ¼ cup glucose syrup
• ½ teaspoon Pams Baking Soda
• ½ cup Pams Dark Chocolate Chunks

Instructions

1. Preheat oven to 100⁰C.
2. Pop one pack of popcorn, according to pack directions.
3. Spread popped popcorn and almonds into a roasting pan.
4. In a saucepan, combine brown sugar, butter and glucose syrup. Cook over a medium heat for about 5-6 minutes, or until mixture comes to a boil.
5. Continue boiling for 2 minutes.
6. Remove pan from heat and stir in baking soda.
7. Pour warm mixture over popcorn and nuts and stir well so that the popcorn is coated.
8. Bake for 20 minutes, or to desired crunch.
9. Remove from oven and transfer to baking paper, don’t break into chunks.
10. Allow to cool completely.
11. Once cooled, melt chocolate chunks in the microwave in 30 second intervals on 50% power, stirring after each burst.
12. Using a fork or spoon, generously drizzle chocolate over the popcorn and let stand until chocolate is set.
13. Break into pieces and enjoy.

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