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Salted caramel popcorn clusters

Salted caramel popcorn clusters

Total Time
45 min
15 min
15 min
These sweet and salty balls of fun are a great idea for lunchboxes or a sweet afternoon snack.


Air-popped popcorn

8 cup(s), (60g), salted variety

Salted roasted peanuts

2 tbs

Reduced fat oil spread

50 g

Brown sugar

½ cup(s), (110g)

Golden syrup

¼ cup(s), (90g)


  1. Line a baking tray with baking paper. Combine popcorn and peanuts in a large heatproof bowl.
  2. 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.
  3. 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. You can swap golden syrup for date syrup.