Salted caramel popcorn clusters
PersonalPoints™ per serving
These sweet and salty balls of fun are a great idea for school fetes, kids’ parties or a yummy after-dinner snack.
8 cup(s), (60g), salted variety
Salted roasted peanuts
Reduced fat oil spread
½ cup(s), (110g)
¼ cup(s), (90g)
- Line a baking tray with baking paper. Combine popcorn and peanuts in a large heatproof bowl.
- Combine oil spread, sugar and syrup in a small saucepan over low heat. Cook, stirring, for 6–8 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Cook, stirring occasionally, for 5 minutes or until mixture reaches 122°C (hard-ball stage) on a candy thermometer. Remove from heat. Pour caramel over popcorn mixture and gently stir to combine.
- Working quickly with wet hands, roll 2 tablespoons mixture into a ball (take care as mixture will be hot – alternatively, spoon mixture into 24 cupcake papers to shape). Place on prepared tray and insert a wooden stick in the centre of the ball. Repeat with remaining popcorn mixture to make 24 balls in total. Set aside for 15 minutes to cool. Serve.
TIP: You will need a candy thermometer and 24 wooden sticks for this recipe. Candy thermometers are available from kitchenware stores and you’ll find wooden sticks at major supermakets. If you don’t have a thermometer, caramel is ready when a small amount dropped into cold water forms a hard ball. Store clusters in an airtight container, with baking paper between layers, for up to 4 days.