Ingredients Sugar Coated Almonds 100g raw almonds
60g icing sugar
Popcorn 1/2 cup popping corn
5 tbsp oil
Caramel 125g butter, chopped
3/4 cup sugar
2 tbsp honey
Make the toasted almonds. Preheat the oven to 220C fan-forced. Line an oven tray with baking paper. Place the almonds in a bowl, add in a litte water to soften the almonds. Mix in the icing sugar until almonds are coated.
Spread the almonds on the oven tray. Toast in the preheated oven for 10 minutes until golden brown. Remove from the oven and leave to cool.
Make the popcorn. Cover the bottom of a 2 litre saucepan with the oil. Heat slowly. Test for correct temperature by dropping in a couple of grains - if they spin slowly then the oil is hot enough. Add the corn to the hot oil. Cover. Shake saucepan regularly until popping ceases. Remove from heat and empty popped corn into a large bowl, discarding any unpopped corn.
Add the toasted almonds to the bowl of popcorn.
Make the caramel. Stir honey, sugar and butter in a saucepan over low heat until sugar is dissolved.
Boil uncovered for 4-5 minutes until golden amber. Remove from heat.
Pour the caramel over popped corn and toasted almonds. Mix to coat.
Spread over the same oven tray used for the almonds to cool.
Break into pieces. Store in an airtight container.