Wednesday, January 28, 2009

Caramel popcorn choc tops

These sweet choc tops won't melt, but they will disappear! Add some crunchy magic to your party with these yummy popcorn cones. Old-fashioned ice-cream cup cones look cute topped with scoops of chewy popcorn.

Preparation Time 30 - 100 minutes
Cooking Time 10 minutes
Makes 10

* 1 x 100g pkt natural flavour microwave popcorn
* 2 x 300g pkts soft caramels (such as Pascall Columbines)
* 300g butter, chopped
* 10 bought ice-cream cup cones
* 200g dark cooking chocolate, coarsely chopped

1. Line a baking tray with non-stick baking paper. Cook the popcorn in the microwave following packet directions. Transfer to a large bowl.
2. Place the caramels and butter in a saucepan over medium-low heat. Cook, stirring, for 5 minutes or until smooth.
3. Pour the caramel mixture over the popcorn and stir to coat.
4. Divide the caramel popcorn among the cones and place on the lined tray. Place in the fridge for 1 hour or until set.
5. Place chocolate in a microwave-safe bowl. Heat in the microwave on Medium/ 500watts/50%, stirring every 30 seconds with a metal spoon, for 1 minute or until the chocolate melts and is smooth.
6. Drizzle a little chocolate over the top of each cone. Place in the fridge for 10 minutes or until set. Serve.

Notes & tips
* Don't have a microwave? Use 8 cups cooked popcorn in step 1. In step 5, melt the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water), and stir with a metal spoon until the chocolate melts and is smooth.

Australian Good Taste - Page 112
Recipe by Gemma Purcell


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