Caramel popcorn & nut clusters

Ingredients:
Popcorn mix:
60g popped popcorn
110g cashew nut
120g whole almonds


Caramel:
80g brown sugar
50g butter
60ml golden syrup
½ teaspoon salt
½ teaspoon bicarbonate of soda

Method:
1. Preheat oven at 170ْC and grease a metal tray.

2. Spread popcorn and nuts in the greased tray and set aside.

3. Cook caramel ingredients in a saucepan over medium heat until bubbly, cook further for another 3 minutes and remove from heat. Stir often to ensure that you don’t burn the syrup at this stage or it will become bitter. If that happens, start cooking the syrup again from scratch.

4. Stir in the bicarbonate of soda.

5. Pour the caramel over the popcorn and nuts, and make sure they are well coated.

6. Bake popcorn and nuts uncovered for 40 minutes.

7. Remove and transfer over onto a plastic sheet to prevent popcorn from sticking onto the tray when cool.

8. Leave to cool and break up large clusters before storing in airtight containers.