This SNICKERS Popcorn is the treat to chow down on while watching the Big Game! Caramel coated popcorn topped with peanuts, chopped SNICKERS bars, and then drizzled in chocolate!
* 95g (½ cup) popcorn kernels
* 2 tbsp vegetable oil, optional
* 56g (¼ cup) butter
* 100g (½ cup) light brown sugar
* ¼ tsp salt
* 40g (2 tbsp) golden syrup or light corn syrup
* ¼ tsp bicarbonate of soda (baking soda)
* 35g (¼ cup) salted peanuts
* 5 full-size SNICKERS bars
* 80g (3 oz) dark chocolate, chopped
1. If you don’t have a popcorn maker, add 2 tbsp vegetable oil to a large saucepan and add the popcorn kernels to the cold pan. Swirl/toss to coat ensuring all the popcorn kernels are coated in oil. Add the lid and heat over a medium heat, tossing occasionally until the first popcorn kernel pops.Continue to heat tossing regularly until the popping slows, then turn off the heat and continue to toss until no more kernels pop. Pour the popcorn into a large heatproof bowl or roasting pan.
2. If you have a popcorn maker, make according to the manufactures instructions using 95g (½ cup) of popcorn kernels. Pour popcorn into a large heatproof bowl or roasting pan.
1. Preheat the oven to 95°C/200°F.
2. In a small saucepan, boil the butter, brown sugar, salt and golden syrup (or light corn syrup) for around 3-4 minutes, then remove from the heat and stir in the bicarbonate of soda (baking soda).
3. Pour the caramel over the popcorn and stir to coat evenly.
1. Transfer the caramel coated popcorn to a parchment lined counter and sprinkle the peanuts on top. Stir to coat evenly.
2. Return back to the heatproof bowl or roasting pan and bake for 40-45 minutes, stirring every 15 minutes.
3. Remove from the oven and stir in the chopped SNICKERS bars, then return back to the oven for a further 3 minutes to allow the SNICKERS to melt into the popcorn slightly.
4. Return back to the parchment paper and allow to cool completely.
5. Once cool, melt the chocolate and drizzle the chocolate on top of the popcorn.
6. Allow to set and store in an airtight container.
If you don’t feel comfortable tempering chocolate, you can substitute the dark chocolate for chocolate chips, candy melts or similar.