2 tbs vegetable oil
115g (2/3 cup) popping corn
215g (1 cup) caster sugar
60ml (1/4 cup) golden syrup
60ml (1/4 cup) pouring cream
Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
Heat the oil in a large heavy-based saucepan with a tight-fitting lid over medium heat. Add the popping corn. Cover and gently shake the pan. When the corn starts to pop, hold the lid and shake the pan occasionally for about 3-4 minutes, or until all the corn has popped. Uncover and set aside to cool.
Stir the sugar, butter, golden syrup and cream in a medium saucepan over low heat until the butter melts and the sugar dissolves. Bring the mixture to the boil. Reduce heat to low. Simmer, without stirring, brushing down the side of the pan occasionally with a pastry brush dipped in water, for 10 minutes. Set aside until the bubbles subside.
Pour the caramel over the popcorn. Use a large metal spoon to toss until the popcorn is coated completely. Spread the popcorn mixture over the base of the prepared pan and set aside until set. Break into shards.
At the next morning tea Kelly is going to be making potato scallops. They sound really delicious!